I can’t say much except this is a tried and tested and perfected chocolate chip recipe. The very best chocolate chip biscuit I have ever eaten was in primary school, I tried to replicate the perfection of that recipe over the years. I used many American recipes but found them too sweet, this was my adaption using a few recipes online. The trick to these are to use different types of sugar and you must let the dough settle overnight for the best results. I hope you love it as much as I do and please tag me on Instagram if you’re trying out any of my recipes.
Chocolate Chip Cookies
230g of melted butter/ margarine
1 cup of demerara sugar
3/4 cup white granulated sugar
2 tsp salt
1 tsp vanilla
2 1/2 cups of cake flour
1 tsp bicarbonate of soda
1 1/2 cups dark chocolate chips or chopped dark chocolate
Chopped pecans optional
Melt the butter and stir in the sugars
Add the eggs slowly and mix well until the mixture resembles a thick paste.
Gently fold in the sifted flour and bicarb, don’t over mix.
The dough will be very cake batter like, this is exactly what you are looking for
Finally fold in the chocolate chips and refrigerate overnight, or at least for an hour.
Scoop into balls and transfer to a lined baking sheet.
Flatten each scoop slightly and keep the cookies at least 5cm apart
Sprinkle over some flaky salt
Bake for around 8-10 minutes in a preheated oven, you want the edges to brown but the middle to still be soft for this to be chewy.
If you prefer a crisper version bake for around 15 minutes
Allow to cool slightly and enjoy.
Rewarm biscuits for 20 seconds in your microwave if you prefer these warm