So I come to you today from nice change of scenery. No, I haven’t gone on a European adventure, frolicking through the hills of Italy. I’ve made the whole 100 foot journey to my local Costa. To be honest, I just really needed coffee that didn’t have limescale in it. That is still an abnormality to me, England sort out your water limescale problems please.
Back to my present location, I am now drinking some cold black coffee while sitting in the seat that has accommodated me for the last 3 hours. I think I may have become one with it. It is all for a good cause though, jobs have been applied for (while intermittently looking at flights home), schedules have been made and new recipe ideas have been thought up. I now have the next 10 weeks of posts planned!. Organisation, who knew that I would grow to love it. Does that mean I have finally become an adult?
Speaking of finally having done something, I have finally come up with, in my opinion, the perfect Chocolate Chip Cookie recipe. Now, I’m still loving my Gluten Free Chewy Chocolate Chip Cookies, but in those times when you just want a thicker, more chocolatey cookie, go straight for these ones. You’ll notice that there isn’t any salt in the dough, as sea salt is sprinkled on top before baking, added salt to the dough would make it over-powering. I love the sea salt on these, I’m a sucker for a mix of sweet and salty, but of course, feel free to leave to the sea salt off, just make sure to add salt to the dough.
These cookies sit for a while in the fridge before baking, ideally overnight, however this really makes them just taste a lot better. It also keeps them at a uniformed temperature and produce a consistent batch of cookies. This is especially important for me as I can only manage to bake three of these at a time due to oven constraints. Also important, you can freeze this dough so you always have cookies on hand! Just pre-portion the dough before you freeze it, then when you want fresh cookies, place on a baking sheet and into the oven. They bake great from frozen.
In other news, I also finally managed to find some Vegemite while I was in London the other day, so with that, I am off to make some Rustic Multigrain Loaf so I have something to slather it on to.
If you have any comments or questions, comment away below.
Sea Salt Chocolate Chip Cookies
250g Butter, melted
165g Dark Brown Sugar
55g Caster Sugar
1 Egg Yolk
2 tsp Vanilla Essence
125g All Purpose Flour
40g Strong White Flour (Bread Flour)
1 tsp Baking Powder
1 tsp Baking Soda
350g Chocolate Chunks/Chips
Sea Salt Flakes
- In a stand mixer, or with an electric beater, combine the melted butter, salt and the sugars. Beat until light and doubled in volume.
- Add the whole egg, egg yolk and vanilla, incorporate into the butter/sugar mixture.
- In a separate bowl, sieve together the flours, baking powder and baking soda. Add to the wet ingredients and fold in until nearly combined. Add the chocolate chips/chunk and mix to incorporate the remaining dry ingredients.
- Using a 2 2/3 oz ice cream scoop, scoop balls of dough and place on a lined baking tray. Refrigerate for at least 2-3 hours, ideally overnight.
- Preheat oven to 175ºc. Sprinkle chilled dough with sea salt flakes and bake for approx. 17 minutes.
- Remove from oven and transfer to a cooling rack to cool to room temperature.