MY PERFECT CHOCOLATE CHIP COOKIES
 
 
Ingredients
  • 220g unsalted butter (1 cup)
  • 250g brown sugar (1 cup + 2 tbsp)
  • 110g caster (superfine) sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1 tsp instant coffee granules, finely ground
  • 1 tsp sea salt
  • 2 eggs
  • 315g plain flour (2¼ cups)
  • 1½ tsp baking soda
  • 1 tsp cornstarch
  • 300g chopped dark chocolate or chocolate chips (1½ cups)
Method
  1. First, brown the butter. Put the butter in a small saucepan over a high heat. Cook until the butter melts, bubbles up, then begins to turn golden brown at the bottom of the pot. Remove from the heat.
  2. Using a stand mixer fitted with paddle attachment, beat the browned butter, both sugars, vanilla, coffee and sea salt until combined.
  3. Beat in the eggs one at a time until combined.
  4. Add the flour, cornstarch and baking soda and beat on a low speed until just incorporated.
  5. Fold in the chocolate chips.
  6. Use a medium cookie scoop to drop balls of dough on a lined baking tray, cover this with cling film and refrigerate overnight.
  7. The next day, preheat the oven to 180 C (350 F) or 160 C (320 F) for a fan oven and divide the cookies between a few lined baking trays. Optionally, sprinkle each cookie with a little sea salt.
  8. Bake for 9 minutes, until lightly golden around the edges. Allow to cool on trays.
  9. Makes 22 cookies.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/05/12/my-perfect-chocolate-chip-cookies/