Yep I said cookies. It was a tough cookie. It literally was tough to bake perfect cookies and I have come a long way in my baking Journey.
I have tried this recipe three times so far and here’s how they turned out each time:
1st time: perfect shape, perfect taste but I left it in the oven a bit longer than I should have and cookies started to harden as soon as I took them out.
2nd time: I made them with my younger sister at mum’s house and turned out better than first attempt- perfect shape, perfect taste and baking time was just right and cookies were softer till the last one
3rd time: well it was another story I over mixed it which caused the gluten in the flour to toughen resulting in cakier mix.
4th time : InshaAllah one day and hoping to get it just right and yummy iA…
Never give up guys. Practice makes perfect.
for 25 to 30 cookies
½ cup granulated sugar (100 g)
¾ cup brown sugar, packed (165 g)
1 teaspoon salt
½ cup unsalted butter, melted (115 g)
1 teaspoon vanilla essence
1 ¼ cup all-purpose flour (155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks(110 g)
4 oz dark chocolate chunk, or your preference (110 g)
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.