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This is THE best chocolate chip cookie you’ll ever have. Period.

Leave these bad boys out on Chrissy Eve for the man in red and he’ll know you’ve been good.

Makes:           20 cookies

Prep Time:     10 minutes

Cook Time:   16 minutes plus cooling

 

220g                Unsalted butter

200g                Soft light brown sugar

180g                Caster sugar

20g                  Salt

1 tsp    (5g)     Bicarbonate soda, sieved

1                      Vanilla pods, seeds scraped

2 (100g)          Eggs, whole

400g                Plain flour, sieved

30g                  Cocoa nibs

150g + 50g      Milk chocolate, block chopped or buttons

250g + 50g      Dark chocolate, block chopped or buttons

 

  1. Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed.
  2. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.
  3. Add the flour, nibs & chocolates (reserving 50g each milk and dark chocolate for decoration) and beat slowly until it is all incorporated.
  4. Remove from the machine and use lightly floured hands and scales to weigh 75g balls of dough. Roll these into balls and reserve on a tray and refrigerate.
  5. Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 – 8 cookies at a time depending on the size of your oven or trays.
  6. Bake for 16 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten. This will make the cookie crunchy on the outside and chewy in the middle.
  7. Dot the remaining chocolate pieces or buttons onto the surface of the warm cookies and place them back into the oven for 30 seconds to melt.

 

 


 

 

 

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