Choco­late chip cook­ies

Olive - - COOK -

25 MIN­UTES + CHILL­ING + COOL­ING | MAKES 8 | EASY

salted but­ter 150g, melted soft dark brown sugar 75g caster sugar 75g egg 1 vanilla ex­tract ½ tsp plain flour 100g strong white bread flour 100g bak­ing pow­der ½ tsp sea salt flakes a pinch, plus ex­tra to serve dark choco­late 100g, chopped into small chunks

• Whisk to­gether the melted but­ter and sug­ars us­ing elec­tric beat­ers un­til light, thick and fluffy, then add the egg and vanilla ex­tract, and whisk again un­til re­ally light and fluffy.

• In a sep­a­rate bowl, mix to­gether the flours, bak­ing pow­der and a pinch of sea salt, then fold into the but­ter and sugar mix­ture to make a dough. Re­serve 16 of the largest dark choco­late pieces and set aside. Fold the re­main­ing chopped choco­late into the dough.

• Line 2 large bak­ing trays with bak­ing pa­per. Use an ice-cream scoop to make 8 dough balls, then place them on the trays en­sur­ing there are large gaps around each one (the cook­ies will spread in the oven). Push the large chunks of re­served choco­late into each ball and chill in the fridge for an hour.

• Heat the oven to 180C/fan 160C/gas 4. Bake for 10-12 min­utes or un­til just set, and a lit­tle brown at the edges. Cool on the trays for 10 min­utes be­fore trans­fer­ring to a wire rack to cool com­pletely. Sprin­kle with ex­tra sea salt, if you like.

PER COOKIE 382 KCALS | FAT 20.3G SATURATES 12.3G | CARBS 44.5G | SUG­ARS 24.7G FI­BRE 1.8G | PRO­TEIN 4.4G | SALT 0.6G

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