Chocolate chip cookies. There are so many recipes and variations! Crispy, chewy, crunchy or soft… This particular one is based on my favourite kind – with slightly crisp edges and a chewy, buttery interior. They are great for keeping in the freezer as prepared cookie dough. I love to eat them warm!
As I used an ice cream scoop to portion them out, they were all evenly sized with little effort and ready at a moment’s notice. I often throw in a tray to bake after the dinner roast comes out of the oven. Remember to adjust the oven temperature though. With the even sizing, they bake into perfect round discs for those ice cream sandwiches too.
Since this recipe does not contain eggs, you can safely eat them “raw”, or added into ice cream as edible cookie dough. Think about that next time you are having ice cream 😄
- 250g butter, unsalted and melted
- 1 cup brown sugar
- 1 cup caster sugar
- 1 tsp vanilla paste
- 3 Tbsp maple syrup (I used Noble, but you can also use golden syrup)
- 3 1/2 cup plain flour
- 3 1/2 tsp baking powder
- 1 cup chocolate drops
- Preheat oven to 180c bake or 160c fan bake.
- Line 2 baking trays with baking paper.
- Mix all wet ingredients and sugars together in a standmixer, until combined.
- Sift in flour and baking powder, mix until combined. The dough should just come together. If not, add up to 2 tbsp of water till it binds. Add in chocolate drops.
- Using a small ice cream scoop or tablespoon, place balls of dough on prepared trays and press down lightly with a fork. (Freeze extra on a sheet and transfer to an airtight box for better storage. The picture above features the New World Fresh PODS with a pump to remove air from inside the box. No more lost bags of freezer-burned cookie dough in the freezer!)
- Bake for approximately 13-15 minutes, till brown on the edges and slightly puffy in the centre. Cool on trays for 5 minutes before moving to a wire rack to cool completely.
What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess.
How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!
- 250g butter, unsalted (room temperature)
- 1½ cup brown sugar (firmly packed)
- 1 teaspoon vanilla paste
- 2 eggs, size 8
- 2½ cups plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped up good quality chocolate (into a variety of sizes)
- Preheat oven to 200c fan bake.
- With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
- Add the eggs and beat until the mixture is well combined.
- Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
- Add flour mixture to the stand mixer and mix well.
- Stir in the chocolate bits.
- Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
- Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
- Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
- Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!
They are good as ice cream sandwich cookies too!
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.
“How does cornflake marshmallow chocolate chip cookie sound?”
She was sold at marshmallow.
We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.
I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.
- 210g plain cornflakes
- 55g full fat milk powder
- 55g caster sugar
- 6g salt flakes
- 160g butter, melted
- Preheat the oven to 130C.
- Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
- Add milk powder, sugar and salt. Toss to mix.
- Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
- Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
- Cool completely before using.
These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.
- 225g butter, room temperature
- 250g caster sugar
- 150g brown sugar
- 1 egg
- 1 tsp vanilla paste
- 240g flour
- 2g baking powder
- 1.5g baking soda
- 5g salt flakes
- 270g of Cornflake Crunch mix
- 125g mini chocolate chips
- 50g mini marshmallows
- Cream butter and sugars for 3 minutes.
- Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
- Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
- Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
- Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
- Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
- Preheat the oven at 175C.
- Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
- Let cool completely on cookie sheet before transfering.
- Cookies will be fresh for 5 days and keep for a month in the freezer.
After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!
- 125g unsalted butter, chopped
- 150g good quality 70% dark chocolate, chopped
- 3 eggs, whisked
- 290g caster sugar
- 115g plain flour, sifted
- 35g Valrhona cocoa powder, sifted
- 1/2 teaspoon vanilla paste (not essence)
- Pinch of salt
- Cocoa nibs, hazelnut praline, extra chocolate chips (optional)
- Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
- Stir with a heatproof spatula until melted.
- Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
- Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
- Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
- Set aside to cool completely before removing from pan.
The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.
I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.