I’m in the middle of developing new recipes for an upcoming LLG project and, recently I have become obsessed with coming up with a foolproof Chocolate Chip Cookie. This is partly because, historically, biscuits have not been an area where I shine, but also because I want a go-to biscuit recipe that I can knock up in under half an hour, with no dough resting overnight in the fridge or special measures required.
After I baked my basic recipe from my kitchen notebook, which works fine but definitely needs tweaking, I started playing around. First I thought I’d try several other recipes to see how they worked. I liked Nigella’s from Kitchen* (but to be honest, it’s proportionally pretty much the same as 90% of cookie recipes on the internets) but, because I am unable to leave anything alone I changed a few of the processes.
She calls for melted butter, which I didn’t bother with; I just added soft room temp butter. I also changed the amount of baking powder and chocolate, played with the sugar proportions, because I wanted a richer, denser cookie, and used bars of 70% chocolate, not milk choc chips, which I chopped up myself with a knife, which meant there were lots of tiny scrapings, which makes the cookies look attractively striated when baked. Because I use chocolate with a higher proportion of cocoa solids, they are slightly less sweet than you may expect (even with that shedload of sugar in them).
I’m not convinced that this is the ur-cookie recipe yet: it’s maybe a little bit too cake-y in its rise, but it’s pretty damn good, and when I found one lurking in the tin five days later (I know — how is that even possible?), it tasted just fine.
This makes approx 24 cookies.
25g Muscovado sugar
3 baking sheets. I used two lined with a silicone sheet, and one just greased with butter and noticed no difference in sticking.
Turn the oven on, to 170C/gas mark 3. I made my cookie dough in the new Kenwood mixer I am trialling, using an excellent new creaming attachment, but the dough can easily be made by hand. Just make sure to really cream the butter and sugar with a wooden spoon to get it as light as possible before you gently add the flour.
This is a nice thick dough. You can use either a small ice cream scoop for super even cookies, or just scoop up small balls with a spoon and then gently flatten them out on the baking sheet. I laid them out two wide to a sheet — you want to leave plenty of room to spread out, and fitted eight on a standard rectangular sheet. (Sorry blurry photo coming up — I made these late at night, and the light was shocking.)
Bake for approx fifteen minutes. They will go quite golden because of the darker sugars used, and will be floppy in the middle because of the melted chocolate, so it’s best to leave them on the baking sheet for five minutes so that the chocolate can harden up a bit, before carefully lifting them with a palette knife or thin slice to a wire rack to cool.
*95% of the recipes so far on LLG are my own, but occasionally I will use another writer’s, either straight up, or as a jumping off point for experimenting, as I have here. I always credit my sources.