Vi’s Perfect Chocolate Chip Cookies
(makes 10 | 1 hour & 15 minutes | medium)
Virginia – my wonderful sister – doesn’t bake often, but when she does, she creates perfection. Yesterday she made her friend Lorenza’s gooey chocolate chip cookies and after trying them I simply had to share the recipe with all of you.
177g plain, all purpose flour – ¾ tsp baking powder – ½ tsp baking soda – 2 pinches of salt – 125g butter, cut into cubes and at room temp – 80g granulated (white) sugar – 60g brown sugar – 1 egg, at room temp – ½ tbsp vanilla extract – 200g dark chocolate, chopped roughly – rock salt
- In a bowl, mix together manually the flour, baking powder, baking soda and a pinch of salt. Place to one side as you work on the rest.
- Place the butter and both sugars in a bowl and beat them together with an electric hand-held beater until they become light and fluffy.
- Add the egg and combine it well to the butter and sugar mix. Add the vanilla bean extract and do the same.
- Slow down the mixer speed and pour in half of the dry ingredients, combine well and then add the remaining half. Add the roughly chopped chocolate and mix with a spoon.
- Cover the bowl with cling film and place it to chill in the fridge for 30 minutes.
- In the meantime preheat the oven to 180°C and place baking parchment on two oven trays (you want the cookies to be as separate as possible so they don’t merge whilst cooking).
- Once 30 mins have passed, remove the dough from the fridge and scoop it out using an ice cream scoop (or a heaped tablespoon if you don’t have one). Place the scoops onto the baking trays with a distance of at least a hand (more if you can) between them.
- Sprinkle a few grains of rock salt onto each scoop and place in the oven.
- Bake for 9 to 11 minutes. After 8 minutes pull out the cookies and tap them once against a surface in order to deflate them, then place them back in the oven for 30 seconds and repeat. Do this for a total of 3 times.
- Once the cookies are golden, crisp around the edges and just set in the middle, remove from the oven and let them cool on the baking tray for 5 minutes before transferring them to a cooling rack.
Original recipe by Butter and Brioche