I've made A LOT of cookies during my time in quarantine. After months and months of baking I think its safe to say I perfected the recipe. These are not your average chocolate chip cookie, they're more than that. I've made them for all my friends and family and now they beg me to make them a batch when there's a family gathering or a night in with the girls.
The cookies are thick and dense, with an almost cakeyness on the inside. They're DELICIOUS! But hey, don't take my word for it, here's my secret recipe for all you dessert lovers!
Ingredients:
You will need: 225g unsalted butter, 200g light brown muscovado sugar (or just any type of light brown soft sugar), 100g golden caster sugar (or just caster sugar), 2 medium eggs, 360g self-raising flour, 1 tsp cornflour, ½ tsp salt, 1 tsp bicarbonate of soda, 350g milk chocolate (chopped), 100g roasted hazelnuts (chopped)
Instructions:
Before you get started, preheat your oven to 200℃ (if fan-assisted, if not set it to 220℃, gas mark 7 or 425℉).
Mix the butter and sugar until fully combined, either in a stand-mixer or with a hand mixer.
Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy.
Mix one egg at a time into the mixture. Add the flour, cornflour, salt and bicarbonate of soda and mix until just combined – try not to over mix here.
Then add in the milk chocolate and the hazelnuts and again mix until just combined. Spoon the mixture out onto a plate into 10-12 mounds (don’t compact them down!) and put in the freezer for at least 30 minutes, or overnight.
Remove and cook on a foil-lined baking tray for 8 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden.
If you prefer your cookies to be firmer and crispier then put your oven down to 180℃ and cook for 14 minutes (again keep an eye on them and adjust the cooking time to your personal taste).
Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer. ENJOY!
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