I’ve finally cracked it!
I love making cookies (in case you haven’t already guessed!) I’ve made many on the blog including my Lemon and White Chocolate Chip Cookies (yum) and Tri-Chocolate Chip Cookies. They have always tasted lovely and been nice & chewy, but have been lacking slightly in the ‘puff’ department! I’ve learnt a lot from recipe books and other blogs in the last few months and have finally found a cookie recipe that I’m completely happy with I’m already planning the add-ins for future recipes 😉
So what has changed from other recipes? This recipe has added cornflour (cornstarch) that gives the cookies a bit more ‘puff’. It also uses melted butter and an extra egg yolk, both which give extra chewiness to the finished cookies. However, the tip that I believe has made the most difference to the cookies is the fact that I baked these from frozen. I’ve always chilled the dough in the fridge for at least 24 hours before baking cookies, however have never baked from frozen. It really stopped the cookies from spreading and kept them nice and thick
I can hardly wait to get experimenting with add-ins for these cookies…what are your favourites?
- 150g (2/3 cup) unsalted butter
- 150g (3/4 cup) light brown sugar
- 75g (1/3 cup + 1tbsp) caster sugar
- 2 tsp vanilla extract
- 1 egg (from the fridge)
- 1 egg yolk (from the fridge)
- 280g (2 and 3/4 cups + 2 tbsp) plain flour
- 1/2 tsp salt
- 2 tsp cornflour/cornstarch
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 250g (1 and 1/3 cups) milk chocolate chips
- Melt the butter in the microwave and set aside to cool slightly. Measure both sugars into a bowl and pour the cooled butter over the sugar.
- Cream together the butter and sugars until it changes colour, then beat in the egg, egg yolk and vanilla. The mixture will be very light and creamy.
- Fold in the dry ingredients thoroughly, then fold in the chocolate chips.
- Roll dough into 'tall golf ball' shapes, place on the baking tray and freeze for at least 24 hours.
- When ready to bake, preheat oven to 180C/Gas 4. Place cookies on a lined baking tray (a few cm apart) and bake for exactly 7 and 1/2 minutes. Leave cookies on the tray for around 10 minutes before removing to a cooling rack
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