I have tried to make chocolate chip cookies for years but have always managed to fail. Even when I followed a recipe, they would end up either too runny or too hard. It wasn’t until I started to experiment on my own that I found the right balance of ingredients to make the most gooey and soft cookie. Because that is exactly what a cookie should be, soft. There is nothing worse than buying chocolate chip cookies in the supermarket and you bite into it and it’s just a hard dry mess. Nothing against people who like their cookies hard but it is a big no no for me unfortunately. I also don’t get chocolate chips at the store but instead I buy a dark chocolate block and cut it up into chunks. I think a chunkier chocolate is much better as the chocolate chips you buy tend to be on the smaller side and don’t make the cookies as gooey. But then again that’s a personal choice.
Hope you enjoy this recipe and let me know what you think if you make them 🙂
This recipe yields about 10 medium sized cookies.
Put oven on 170c fan
130g white plain flour
1/2tsp bicarbonate of soda
100g butter softened
60g dark brown sugar
2tbs maple syrup
150g dark chocolate, cut in chunks
1tsp vanilla extract
Start by mixing the butter in a large bowl until it gets a creamy consistency. Add the egg and mix until fully incorporated. Add the maple syrup and vanilla extract and mix. I another bowl mix the flour, oats, bicarbonate of soda and salt. Mix in the dark brown sugar and make sure there are no lumps. Add the dry ingredients to the wet and mix until everything is nice and doughy. Add the chocolate chips and mix again. Put the dough in the fridge for 30min so it stiffens up a bit. Meanwhile put your oven on 170c fan and prepare a cooling rack and a lined baking tray. Once the chocolate chip cookie dough has stiffened up a bit take it out and use a big spoon to scoop up the dough and roll it into balls. Put them on the lined baking tray (not too close to eachother) and bake in the oven for approx. 10 minutes. Please note ovens may vary. Once baked the chocolate chip cookies will still be very soft and that is what you want. Don’t worry if they look like they aren’t fully baked. Just take the baking tray out of the oven and set on the cooling rack for 2-3 minutes. After that they will be ready to be taken off the baking tray and be put on the cooling rack to fully cool down. Keep repeating this until you are put of dough. Store the cookies in an airtight tin and they will stay soft for several days.
And if you’d like to see it all happen in action: