Boy oh boy do I have an amazing recipe for you today.
This is the kind of recipe where after you read this post, you’re going to want to take your iPad/iPhone/laptop straight into the kitchen and bake these babies. Seriously, I’m not kidding.
Because that’s exactly what I did.
It’s funny how sometimes you think you’ve exhausted all the possible chocolate chip cookie recipes out there and you think you’ve found your favourite. Then you come across another recipe with nuts that blows your mind, and a soft batch version too, and you think that must be it. Surely, there can’t be any other recipes that are this good out there.
And then on a quiet Monday afternoon (last Monday, to be precise), you read a blog post that sees you take your laptop straight into the kitchen and bake. And then you proceed to eat all those cookies (with friends, I promise!), and go back and make another batch (and possibly, another after that).
Because they are that good. And bonus! THAT EASY. I swear.
This gorgeous, easy recipe is from the amazing Izy Hossack of Top With Cinnamon. There is a version of these on her blog, but this particular one comes from her beautiful new book.
It makes cookies in a way which I’ve never seen before (simply mixing wet ingredients into dry), and packs a lot of flavour (and chocolate!) into each delicious cookie.
The recipe makes a small batch, so you’re going to want to double (or triple!) it. Seriously.
And I find banging all your scooped cookie dough balls straight into the freezer and baking them as you go is a brilliant way of enjoying these. It also makes your cookies super thick as when they are frozen, they take longer to spread out in the oven and tend to set on the outside before they have the chance to spread flat.
I’m off to have another cookie, or
ten two. X
- 140g unsalted butter (10 tbsp)
- 2 tsp vanilla extract
- 230g plain (all purpose) flour (1¾ cups)
- 100g white sugar (1/2 cup - 2 tsp)
- 140g brown sugar (3/4 cup - 1 tbsp)
- 1 tsp ground dutch cinnamon OR finely ground instant coffee
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp sea salt (+ extra for sprinkling)
- 1 egg
- 160g dark chocolate, chopped (about ¾ cup)
- Brown the butter. Put the butter in a small saucepan and place over a medium heat. Cook, until the butter melts, foams up, subsides, smells nutty and has brown specks across the bottom of the pan. Remove from the heat and stir in the vanilla.
- Set aside to cool for 10 minutes.
- Meanwhile, in a mixing bowl, combine the flour, both sugars, cinnamon/coffee, baking powder and soda and sea salt with a rubber spatula.
- Mix in the browned butter until mostly combined, then add the egg and stir until incorporated.
- Stir through the chocolate chips.
- Use a medium cookie scoop (about ¼ cup) and pack it full of dough. Scoop cookies onto a lined baking tray and stash the whole thing in the freezer for at least an hour, or until you're ready to bake.
- Preheat the oven to 190 C (375 F). Arrange the cookies on two lined baking trays and sprinkle each with a pinch of sea salt.
- Bake for about 10 minutes, until the cookies are puffed and golden around the edges.
- Remove from the oven and allow to cool on the tray. Makes 12 cookies.
- Happy baking!
Adapted from Top with Cinnamon.