~ Level: easy ~ Time: 30 mins ~ Budget: cheap.
SO GOOEY! These chocolate chip cookies are just the bomb. I've tried so many different recipes over the years and finally found one that just always results in deliciousness. Especially when still warm, they are nice and crispy on the outsize and amazingly gooey on the inside. But also cooled down they stay chewy on the inside. The best American style chocolate chip cookie around!
Gooey Chocolate Chip Cookies
Ingredients
140g butter, room temperature
140g brown sugar
110g white sugar
1 tsp sea salt
½ tsp vanilla essence
1 tsp fine instant coffee powder
1 egg, room temperature
250g all purpose flour
1 tsp baking powder
1 tsp baking soda
100g chocolate chips
Method
In a stand mixer, start mixing the butter. Then slowly add the brown sugar, white sugar, sea salt, vanilla essence and coffee powder until homogenous.
Next, beat in the egg. Once it's blended in, start adding the flour slowly, then the baking powder and baking soda. Make sure the dough is not too runny, you have to be able to scoop it into a ball. If too runny, add a little bit more flour.
Once the consistency of the dough is perfect, take out the bowl from the stand mixer and fold in the chocolate chips with a spatula.
Now your dough is ready to be scooped up. You can do this with a small ice cream scoop, with 2 tablespoons or just roll them with your hands. Place the cookie dough balls in the fridge for at least 30 minutes before baking. You can even put a container in the freezer. This way you can make as many cookies as you want, even just one, at any time.
When you are ready for some fresh cookie goodness, line a baking tray with parchment paper and bake 1 to 9 cookies on one tray at 180°C for 8 minutes.
Wine pairing
The chewy caramel-chocolate tastes in this cookie will pair well with a Boal Madeira, which itself has notes of caramel, cacao, dates and even roasted coffee. Definitely much better than just a regular espresso ;-)
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