14 December 2014

Festive Chocolate Chip Cookies

The best ever chocolate chip cookies get a festive makeover with a plethora of red and green sprinkles. 



Sprinkles seem to make anything better, may it be a cake, cookie or even just life. Little colourful sugar nuggets. I love chocolate chip cookies but only if they are soft-baked and even slightly under-baked, chewy and very morish.

It is a good job that it is nearly Christmas then as these cookies are super indulgent! 



Sweet and perfectly perfect, they are failsafe recipe and the most delicious cookies I have ever made and eaten! As soon as they went into the oven, the kitchen filled with the aroma of brown sugar, butter, chocolate and vanilla; if only that smell was an air-fragrance... 

After one bite of a slight warm and chewy cookie, I did a little happy dance, because that is what you do when you nail a cookie recipe.

period.



Just your regular ingredients in these cookies; butter, sugar, eggs, flour, cornflour and chocolate chips as well as the good old red and green sprinkles. Nothing crazy or out of this world in these cookies and no extra trips to the shops for ingredients. 

What makes these cookies perfectly chewy and delicious is the extra step of melting the butter. I find that if you use room temperature butter and cream it into the dough, the cookies will be more cake-like in structure, with an airy texture and crumb. So, creaming butter and a chewy and fudgy cookie do not normally correlate, yep?

Another fudgy-maker is using light soft brown sugar instead of regular white caster sugar. Brown sugar when just out of the pack, is normally slightly soft and damp, which adds to the chewiness. Using caster sugar makes the mixture drier, making the cookies drier and crumbly. 



Next is the egg. I used 1 whole eggs and 1 egg yolk at room temperature. I recommend using organic or free-range eggs. These eggs are better for the environment and better for you, believe it or not! Also, the yolks of organic eggs are normally more orange and pretty! Using an additional yolk in the dough creates a fudgy texture and richer flavour which is nearly the complete opposite to an egg white, which adds structure and dryness, not what we are looking for in a decadent cookie.


When you mix together the melted butter, brown sugar and egg, it creates a caramel like sauce which looks, smells and tastes divine. Here is a recipe which transforms the caramel sauce into an amazing pie! 



Chilling the dough is probably one of the most important things in this recipe; it is vital that you chill the dough or else your cookies will be as flat as a pancake, I mean a crepe, not a pancake like this!  Chilling the dough also improves the flavour of the cookie too and you can easily make the cookies the night before and simply bake them up in the morning. 



These cookies are great for gifts and treats during the holidays, who wouldn't want one? 

This may be my last post before Christmas so I would just like to say Merry Christmas to all of my readers and really everyone in the world. I am not religious so I do not take Christmas as a religious festival and if you follow a different religion, Merry festive holidays!!!

Have a great holiday and I will probably catch up with you just before the New Year, as you probably know, Paris awaits! 

And p.s. I got my pointe shoes and breaking them in takes a long and painful time, but it is totally worth it!





Festive Chocolate Chip Cookies
Posted by Eve
Makes 20-22
Ingredients
  • 70g butter, melted
  • 130g soft light brown sugar
  • 1 tbsp. golden syrup
  • 1 egg plus 1 egg yolk
  • 1/2 tsp. vanilla extract
  • 155g plain flour
  • 20g cornflour
  • 1/2 tsp. baking soda
  • 100g chocolate chips
  • 45g. green and red sprinkles or any other festive sprinkles 
Method
  1. Grease and line 2 baking trays or use a silpat mat.
  2. Mix together the butter, sugar, syrup, eggs and vanilla until well combined and uniform in texture - use a whisk.
  3. Change to a wooden spoon or spatula and sieve in the flours and baking powder. Beat in well and add the chocolate and sprinkles and fold in.
  4. Chill the dough in the fridge for 2 hours. Roll the dough into 20-22 balls, I weigh mine to keep them really accurate. My cookies weighed 27g each.
  5. Put the dough balls into the fridge on a tray and chill for 2 hours or overnight. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3.  
  6. Put the chilled dough onto the tray, spread 3cm apart. Bake for 12 - 13 minutes until risen and just browned around the edges of the cookies. 
  7. Cool on the trays for 5 minutes then transfer onto a wire rack to cool. Best served with milk!

Enjoy!

Stored in an air-tight container, these cookies should keep for up to 2 weeks. Reheat in moderate oven to refresh old cookies.

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