TOP WITH CINNAMON'S 'BEST' CHOCOLATE CHIP COOKIES
 
 
Ingredients
  • 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)
Method
  1. 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.
  2. Set aside to cool for 10 minutes.
  3. Meanwhile, in a mixing bowl, combine the flour, both sugars, cinnamon/coffee, baking powder and soda and sea salt with a rubber spatula.
  4. Mix in the browned butter until mostly combined, then add the egg and stir until incorporated.
  5. Stir through the chocolate chips.
  6. 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.
  7. 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.
  8. Bake for about 10 minutes, until the cookies are puffed and golden around the edges.
  9. Remove from the oven and allow to cool on the tray. Makes 12 cookies.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/10/27/top-with-cinnamons-best-chocolate-chip-cookies/