This cookie has been a work in progress for many years. It has evolved and, I dare say, will continue to do so. I like that it is an evolutionary process, although have to admit I don’t know how it could get much better than its current incarnation. Crispy on the outside with a soft centre, the cookies end up large and fairly flat.

As a general rule I am not very precise with my cooking but I have to concede that, as is often the case with baking, there is a need to be precise. And when I say precise, I mean more that the following recipe is for my conditions. That is, my oven, my ice cream scoop (you’ll see) etc. As such, I have put below a couple of points to consider to help you as you bake them. If your conditions differ this doesn’t mean you can’t of course bake the cookies, you may just need to adjust a few things. I know I do every time I move and have a new oven.

* Cooking time is crucial! 30 seconds too long or short can create an entirely different cookie. Every time I move house I have to check the oven and usually end up adjusting the time by 30 seconds or so.
* It seems like a long time to beat the batter in the beginning, but you really do need to get the butter mix very pale.
* If the cookies are completely crunchy all the way through once they have cooled down they have been over baked. Just reduce the cooking time by 30 seconds until you get a cooled cookie that is crunchy on the outside and still a little soft on the inside.
* You will need an ice cream scoop as the dough is wet and sticky. It needs to be a spring-loaded handle style (see below). I filled my scoop with water and measured it – it holds 50 ml of water.

Makes 14 cookies
150 g unsalted butter
150 g caster sugar
150 g brown sugar
40 g liquid glucose
1 egg
2 tsp salt
1 tsp vanilla extract
230 g plain flour
1 tsp baking powder
250 g milk chocolate, roughly chopped
Flaky salt, for sprinkling

Beat the butter, sugars and glucose for 2 minutes with electric beaters.
Add the egg, salt and vanilla and beat for 4 minutes until the mixture is super light and fluffy.
Add the flour and baking powder then beat until just combined.
Stir in the chocolate chunks.
Using an ice-cream scoop, scoop mounds of dough onto a tray and chill in the fridge for at least 1 hour.
Pre-heat your oven to 180 C and bake the cookies, 6 at a time to allow for spreading, for 14 minutes. The cookies will look slightly pale and puffed up. They will darken and flatten on cooling.
Remove from the oven and sprinkle with salt.
Allow them to sit on the tray for a few minutes before transferring them to a rack to cool completely.

Leave a Reply

Your email address will not be published.