-The ultimate choc-chip cookie
Chocolate chip cookies are a strange phenomena that somehow appeal to all emotions. Think about it, when you’re either happy, sad, mad or celebrating there isn’t anything quite as comforting as some chocolate cookies and milk. Even for those who don’t have a sweet tooth, the science alone of baking cookies is quite compelling (let’s not get into the argument of crispy versus chewy now). Choc-chip cookies are an international heritage, carried with us since the day we were brought in to this chocolate infested world that aught to be celebrated, and this new take on an old favourite will have you transforming to a kid again and grabbing at that old friend, the cookie jar once more.
This is a ridiculously easy recipe to make where the result is ridiculously divine. I like my cookies slightly chewy so I like to take it out about 5 minutes ahead of schedule. The great thing is, the outer crust will be refreshingly crisp with the insides melting in your mouth if you do so. Feel free to use dark chocolate instead of milk, just be warned that it will be quite intense as the recipe is already rather rich. The chili is only for subtle flavour purposes leaving a slight zing. Don’t be afeared, however, as it is most definitely not spicy, as it lends a fresh aroma that breaks the heavy chocolate. Two chilis will leave a slight zing, where three will give a bite, I won’t recommend going more than four as the flavours won’t be balanced. Remember, the chili is there to support our hero here, chocolate, not the other way around. 😉
- 1 cup plus 2 tablespoons (255 grams) unsalted butter at room temperature
- 1 cup (200 grams) sugar
- 1 cup (215 grams) light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (350 grams) all-purpose flour
- 3/4 cups (60 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 150 grams chopped white chocolate
- 150 grams chopped milk chocolate
- 2-3 fresh chilis (finely chopped)
Preheat oven to 180 degrees. Add butter and sugars to a large bowl and mix until creamy, light and fluffy. Add eggs one at a time, whilst mixing each in well before adding vanilla. Add and combine the flour, cocoa powder, and baking soda. Mix well, you might need to use your hands as the mixture will get quite thick and heavy. Add chocolate and chili and mix until just combined. Scoop a round ball of the dough into a buttered tray and bake for about 30 minutes, depending on the size of the scoops. When the balls have collapsed and are still soft without being wet, they are ready. Enjoy with a glass of milk or a scoop of mascarpone if you’re feeling decadent.
Happy eating! 😉
Prep time: 25 minutes
Cooking time: 30-40 minutes
Carla de Klerk is a writer, artist and full-time diva. Apart from working as a magazine editor for a business related magazine in Cape Town, she sees herself as Nigella Lawson’s alter-ego through her food blog, Food Fellowship and Wine. Born with an existential crisis, her obsession besides her craft is to study people and places, analysing how the world fits together through food. On a weekend you will generally find her on a bench with a notebook scribbling, drawing and chewing her pen. Be sure to say hello if you do, as she always has baked goods that are in need of a happy home.