So I have itchy fingers sometimes. This means I can't quite leave a recipe alone, even if it is a good one. What did I do? I took the Crunchy Chocolate Chip Cookie recipe and tweaked it. All in the name of using my newly purchased organic muscovado sugar of course. (wink, wink)
I'm happy to say that this cookie tasted like I thought it would. While the original recipe has a straightforward vanilla-sugar-chocolate-chip taste, this one has deeper caramel-toffee undertones. I'd like to think as one being perfect for a cup of tea and the other for coffee.
In case you're wondering - yes - I'm reading 1000 Years of Annoying the French by Stephen Clarke courtesy of the Toad. It's a thick book, so I've taken to reading a chapter every night before going to bed... hence the shadows in my photo of the cookies.
Deeper, Darker Chocolate Chip Cookies
160g plain flour
35g corn flour
1/2 teaspoon baking powder
Pinch of sea salt
130g salted butter, at room temperature
60g castor sugar
20g light brown sugar
10g dark muscovado sugar
1 teaspoon vanilla essence
1 egg
100g semi-sweet mini chocolate chips
30g toasted walnuts, chopped
- Preheat oven at 120 Celsius.
- Sieve plain flour, corn flour, baking powder and sea salt together. Set aside.
- Cream butter and three sugars until pale.
- Add in egg and vanilla essence. Cream for 1 minute, until well combined.
- Gently fold in the sieved flour mixture by hand.
- Add in chocolate chips and walnuts. Fold this in gently by hand as well.
- Cover mixing bowl with clingfilm and chill dough in the refrigerator for 30 - 45 minutes.
- Remove dough from refrigerator.
- Make small round balls and place about 2 inches apart on a baking paper lined tray.
- Bake at 150 Celsius for about 15 - 20 minutes until the edges turn a light golden brown.
- Cool cookies on the tray for about 10 minutes before moving them to a wire rack to cool completely.
- Once cooled, pack cookies away into an airtight jar.
