I have discovered THE BEST COOKIE RECIPE EVER!
I won’t try and pretend that I made this recipe up. Like with everything, you take inspiration from various people and their recipes – today it was from one of my favourite food bloggers Sally’s Baking Addiction.
I love how Sally explains each and every ingredient and the reason why she has decided to include it. I’ll give you the lazy overview of what Sally says:
- Underbaked cookies are the secret to softness (that’s pretty general knowledge)
- Using more brown sugar than white sugar results in a moister, softer cookie (something I’ve only recently discovered, and couldn’t believe I’d never realised… I’ve never looked back!)
- Adding an extra egg yolk increases chewiness (new to me – she’s definitely right)
- Rolling the cookie dough balls to be taller than wider increases thickness (yep got that one – that’s more preference that anything)
- Using melted butter (and slightly more flour) increases chewiness (to be honest I always melt my butter anyway – I never realised I was on to something amazing)
- Chilling the dough results in a thicker cookie (every cookie monster knows this one!)
BUT the most important point I discovered was using a thickener. Sally uses Cornstarch, I used Arrowroot.
This is my secret ingredient (not so secret anymore). I can’t emphasise enough how this completely transformed my cookies!
Everyone agrees that these are very ‘cookie’ cookies. In other words: they are just like bakery style cookies you buy from a supermarket, cafe or bakery.
They are SOOOOOOOOO soft and SOOOOOOOO chewy and SOOOOOOO thick and just SOOOOOOOOO tasty – just like a cookie should be.
I’m seriously excited about these, can you tell?
So along with my Brownies, this recipe has made it in to my royal hall of all time classics and favourites.
GO BAKE THESE!
p.s. obviously you can add whatever you fancy, I threw in some m&ms, smarties and dark chocolate chunks…. go wild 🙂
Classic Cookie Mix (makes around 24)
280g plain flour
1 tsp bicarbonate of soda
1 1/2 tsp arrowroot
1/2 tsp salt
170g unsalted butter, melted
135g light brown sugar
100g granulated sugar
1 egg & 1 egg yolk
2 tsp vanilla extract
200g chocolate chunks or your preferred extras
- Stir together the flour, bicarbonate of soda, arrowroot and salt in a large bowl
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain
- Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla
- Pour the wet ingredients into the dry ingredients and mix together. Fold in the chocolate chips
- Cover the dough and chill in the refrigerator for around 3 hours
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes
- Preheat the oven to 160 degrees and grease your baking trays
- Roll the dough into balls, make them taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips/chunks on top of the dough balls for great appearance
- Bake for around 10 minutes, even if they look soft, they will carry on baking on the tray once removed
- Allow to cool on the tray before removing and placing on a wire rack to cool completely