The difference between a good cookie and a great one, I’ve discovered, is more how you bake the cookies rather than the ingredients, which don’t vary much between recipes. That said, good chocolate will always make a standout cookie. I’m using Callebaut chocolate chips, which are available from Harris Farm – look in the cooking rather than the eating section!
Chocolate Chip Cookies
1 1/2 cups of plain flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
3/4 cup caster sugar
100g butter (melted)
1 egg
1tsp vanilla bean paste
1 cup chocolate chips
Combine dry ingredients well, then mix in butter (make sure it’s not hot), egg and vanilla paste. Lastly stir in chocolate chips.
Roll teaspoons of dough into balls and press down to flatten slightly on a paper lined baking tray. Bake in a hot 210ºC oven for around 8 minutes until golden but still slightly damp looking. Cool on a wire rack.
These cookies should be crunchy on the outside but still slightly chewy in the middle. If you prefer a crisper cookie, bake for a few more minutes until they look dry.
The Curated Condiment 