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caramel & cocoa

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Monday, December 5, 2011

Chocolate Chip Cookie (large & crispy)

This chocolate chip cookie is INSANELY sweet but has a lovely crispyness to it. I am having major sugar cravings since I am trying to watch what I eat. So I decided to toss an insane amount of sugar and chocolate into a cookie. If you don't like EXTREME SWEETNESS then I suggest you reduce both of the sugar amounts by about 50g (or 1.5 ounces) each and add less chocolate chips.


250 grams (9 ounces) all purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
170 grams (6 ounces) butter (very soft)
200 grams (6 ounces) light brown sugar - reduce by 50g or 1.5 ounces if you don't want them too sweet
100 grams (3.5 ounces) caster sugar (also called superfine sugar in US) - reduce by 50g or 1.5 ounces if you don't want them too sweet
1 tablespoon vanilla extract
1 egg
1 egg yolk
290 grams (10 ounces) of chocolate chips

1. Preheat oven to 170 C (349 F).

2. Sift flour, baking soda and salt and set aside.

3. Whisk or beat together butter, brown sugar & caster (superfine) sugar until creamy. Beat in vanilla, egg, egg yolk. Slowly mix in the sifted ingredients until well combined. Add chocolate chips and mix with a wooden spoon. Drop cookies onto parchement paper or greased baking trays. Each cookie should be about 4 tablespoons (THIS IS A LARGE COOKIE). Place them 8cm (3 inches apart). I made smaller cookies (only 1 round tablespoon) for the kids because there is no way they can eat that much sugar without getting sick. The smaller cookies take about minutes less cooking time.

4. Bake for 14 - 16 minutes, until the edges begin to toast. Cool on baking trays for 2 minutes then move off of baking trays to cool completely.

5. Enjoy.

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