Gooey Chocolate Chip Cookies
whisk, bowl, sieve, wooden spoon, baking sheet, baking tin, spatula, wire rack
Preheat the oven to 180C, gas mark 4
- 20⅞ g butter (soft)
- 16⅔ g light brown sugar
- 20⅞ g caster sugar
Cream the softened butter and combined sugars with an electric whisk.
- 37½ g self-raising flour
- ⅛ tsp salt
Mix the salt into the flour and sift into the creamed butter. Whisk until the mixture is consistent.
- 20⅞ g chocolate chips
Add the chocolate chips and mix until evenly distributed. Put the whisk aside and use your hands.
- ⅛ egg
- ⅛ tsp vanilla extract
- wooden spoon
Beat the egg in a separate bowl and stir in the vanilla extract. Add to the dry ingredients and stir through with a wooden spoon to form a single cookie dough ball.
- baking sheet
- baking tin
Tear off a chunk of dough, roll into a ball about 2 inches in diameter and flatten between your hands. Place a few on a baking tin covered with ungreased baking paper, spaced enough to allow each to double in size.
- wire rack
Pop in the oven for ten minutes. When they come out, give one a very light poke - the outside will feel baked enough to be crunchy but the gooey inside will collapse as if molten. Leave them to harden for a five minutes then use a spatula to move them to a cooling rack.
Try a cookie. Put a few more chunks of dough on the baking sheet which should have cooled by now and adjust the time to get the cookies just how you want them.