Happy Chocolate Chip Cookies

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I’m not too proud to admit to missing my besties back in Deutschland. But luckily, we all well know, the second best thing to love is sweet and salty carbohydrates. So Voila, my Happy Chocolate Chip cookies. Van Gogh ate paint to cheer himself up, so this is my version. I like it here, but some days I’d love nothing more than to be jumping on a tram to visit my friends and end up curled up on the couch with a cup of tea, talking rubbish with a plate of something delicious. But in the meanwhile, I’ll just settle for the latter.

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I also sent a package of these to Mr. Fantastic when he had to sod off to America, and they received my best ever review, that “They’re so good, every homie in the hood should have one”. Which was amazing. As are the cookies. Sweet, chewy, crisp and with a special surprise ingredient it’s just the best damn thing to put in your mouth.

A sprinkle of sea salt is the incredible, happy twist on your run of the mill chocolate chip cookie. The saltiness stops it being too sweet and hits your tongue with a blissful surprise that really brings out the chocolate flavour.

To the Commander and my Bloody-Mary-Brunch-Buddy, I miss you idiots.

So here’s my cookie recipe. Eat my feels. Nomnomnom.

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Ingredients

Butter 250g

Sugar 375g (a mix of brown and white sugar, about 150g white, rest brown, don’t be too finicky).

Half a packet of baking powder (about half a teaspoon).

1 egg, with 1 extra egg yolk

Plain flour 450g

Pinch of table salt

Sea salt

Roughly chopped cooking chocolate 200g

Method

Preheat the oven to 220 degrees Celsius.

This is suuuuper simple. With an electric beater, cream together butter and sugar, then beat in the egg and the extra yolk. Mix together the flour, the pinch of salt and the baking powder, the add to the butter-sugar mix, first with a wooden spoon, then work in with your hands as it becomes a dough. You might think it’s too much, but it works in eventually.

With your hands work in the chopped pieces of chocolate. Wrap the dough in plastic-wrap, and leave to chill in the fridge for an hour (or up to two days).

Roll out dough into ping-pong ball sized pieces and place on a baking-paper lined tray. Press down very slightly to flatten just a little. Sprinkle the balls with sea-salt, and press in gently, but don’t smush).

Bake for 10-12 minutes, rotating if necessary for an even bake.

Eat with friends, or the entire batch yourself.

Eat with friends, or the entire batch.

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