Chocolate Chip Cookies
Whilst I’m ALL IN for a pimped up cookie (preferably anything with fudge or salted caramel), sometimes all I want is a simple biscuit without the fuss n’ frolics. Chewy and light. A little buttery in flavour. And dunk-able of course, because slightly melted biscuits with a hint of flat white is actual life goals at 11am.
These are made with just a few ingredients and come together in a stand mixer in just five minutes. Use dark chocolate (the good kind) and decent butter - salted if you like. A generous grind of Himalayan pink salt livens everything up instantly and makes all the other ingredients sing a little louder.
If pink salt was a person, I imagine her to be dressed in Rio Carnival attire with gleaming white teeth and a brilliant sass! The late comer to the party that livens everything up, just as she does here with these cookies…
INGREDIENTS:
125g salted butter
100g light muscovado sugar
35g dark muscovado sugar
1 egg
200g plain flour
1 tsp Pink Himalayan Salt
150g dark chocolate - chopped
2 tsp vanilla bean paste
METHOD:
Heat the oven to 180C and line 2 baking sheets with parchment paper.
In a stand mixer, combine the butter, sugar and vanilla and mix until creamy. Add in the egg, followed by the pink salt and flour. Mix for 3-4 minutes until light and creamy, then use a wooden spoon to fold in the dark chocolate.
Using a dessert spoon, add spoonfuls of the mixture to a baking tray (around 9 to a tray, ensuring plenty of space for them to spread). Sprinkle with a little muscovado sugar and pop in the oven for 10 minutes until slightly browned.
Remove from the oven (don’t worry if they’re still soft, they will harden up as they cool) and put the biscuits on a cooling rack to cool completely.
