Chocolate Chip Cookies, my way

There are loads of recipes for chocolate chip cookies, and I have experimented with lots of them,  changing quantities and ingredients, until I finally came up with a version I really like.  My chocolate chip cookies are crispy and small, so I feel slightly less guilty if I have 3 or 4 of them with my tea.

I use a small melon baller  to make the dough balls,  so that I end up with evenly baked cookies – more or less. Although I always use  good dark chocolate when I bake, I find that here dark chocolate is overpowering, so I prefer using half dark chocolate and half milk chocolate – usually Lindt or  Green & Black.

I mix chocolate and nuts with about 3 tablespoons of flour before adding to the dough; this way, I find it easier to mix evenly. Letting the dough rest in the fridge for 1-2 hours helps the cookie be light and crispy.

Chocolate chips cookies

Makes about 50 small cookies

125 gr butter, unsalted, at room temperature

80 gr vanilla sugar

80 gr light muscovado brown sugar

1 tsp vanilla extract

1 egg, lightly beaten

190 gr plain flour

1 tsp baking powder

½ tsp salt

60 gr dark chocolate (70% cocoa), chopped

60 gr milk chocolate, chopped

60 gr chopped toasted pecan nuts, or other nuts (optional)

Cream together soft butter, sugars, salt and vanilla extract, until light and fluffy. Add the egg and beat well, until fully incorporated.

Using a spatula, fold in sifted flour and baking powder, leaving only about 3 tablespoons of flour. Mix chopped chocolates and nuts with the remaining 3 tablespoons of flour and gently incorporate to the dough, until evenly distributed.

Cover dough and let rest in the fridge for about an hour.

Preheat oven to 180° Celsius. Roll the dough in small balls the size of a cherry; place the dough balls on a baking tray lined with baking paper, leaving enough space for them to spread.

Bake for 10-12 minutes until golden at the edges.

Let the cookies cool on the baking tray for 5 minutes, then transfer on to a wire rack to cool completely. They can be stored in a tin box for a week.

Tagged as: beautiful food, biscuits