A chocolate chip cookie is a great classic. Adding another depth of chocolate is never a problem. This recipe is incredibly versatile and you can add anything to the cookies: pecans, peanuts, walnuts, almonds etc. The perfect cookie is a firm crunchy outside and a soft chewy inside. You can see the versatility in the cookies below.
The recipe is even better because even though I did it wrong (even bloggers admit mistakes with recipes) it still turned out great. I added double the amount of eggs which resulted in a cakey inside rather than a chewy inside.
Ensure that you have baking parchment available because the cookies need to completely cool on the tray to prevent the cookies from absorbing moisture (it keeps the base complete and therefore crunchy).
The dough should be a firm biscuit dough that can be rolled into a ball in wet hands. The wetter mixture made 80 cookies for me when it should have made 20 cookies. This means you can freeze the dough ahead. When you want to bake the cookies, defrost fully and bake as normal.
325g sugar – use light brown sugar for a better flavour
2 eggs (or 4 eggs for the cakey biscuits)
1 tsp vanilla extract
225g plain flour
75g cocoa powder – use unsweetened for a more intense flavour
1 tsp bicarbonate of soda
175g assorted chocolate/nuts
- Preheat the oven to 180°C. Cut out three pieces of baking parchment and set aside.
- Cream together the Stork and sugar until it is very light and smooth. Add in the eggs one at a time, adding the vanilla with the last egg.
- Sift in all the dry ingredients and beat together until it comes together as a ball of dough, or if you add more eggs, a well mixed dough. Fold in the assorted chocolates and nuts.
- If you have a ball of dough, wet your hands slightly and roll the ball of dough in your hand into a ball the size of a golf ball – you should fit six on an average tray. If you have a wetter dough, use two spoons and scrape small balls of mixture onto the tray – you should fit 9 on a tray. Remember to allow room for spreading.
- You can top the cookies with more chocolate or nuts as I have done. Bake for 10 – 14 minutes until the cookies have a cracked appearance on the top. With the extra eggs, it is difficult to detect their doneness, but I just press them on top and it shouldn’t be spring back or be soft.
- Cool on the parchment completely before removing from the paper.