I love cookies, who doesn't?! My absolute favorite are decadent cookies with a soft, chewy center. I couldn't find a recipe that I was happy with so I spent a whole afternoon researching the best way to create that texture consistently while baking, playing with ingredients and cooking times to create the perfect Chewy Chocolate Chip Cookie Recipe.
You will notice below there are some different ingredients. I have added them because they each add their own element in creating the ultimate chewy cookie!
The melted butter gives them that chewy texture but might make the dough a bit greasy so that is why the flour measurement is not exact, add a little at first and then add more as needed. The extra egg yolk adds a richness to the cookie. You can freeze the egg white to use later. Using soft brown sugar will help the cookie get those slight crisp edges for the perfect crunch as well as keeping them chewy. And finally the corn flour gives them that extra soft and luscious feel that I love!
Perfectly Chewy Chocolate Chip Cookies
150g butter, melted
150g soft brown sugar
1 whole egg
1 egg yolk
1 tsp vanilla extract
150-180g plain flour
50g corn flour
½ tsp baking powder
200g chocolate chips or chopped chocolate (use M&Ms if you want!)
PLEASE NOTE: It is best to make the dough the day before and leave it in the fridge over night - this helps the flavours to better develop and popping the cookies in the oven while they are still cold makes for a chewier cookie.
I hope you enjoy these as much as I do!
Love Steph x
I love this no mess, no fuss bread recipe. I was sent it by a colleague who is the "king of bread" and he found it in a recipe book, I can't remember which one. I am notoriously bad at baking bread, although have improved a little during lockdown, and this helped me face my bread making fears and fails. It is so quick and easy. No kneading necessary and comes out perfectly every time. It is a little dense but I like it like that. Great for Saturday lunch with soft, oozy cheese and salad or using the left over to make toast on a Sunday for a fry up. I enjoy it with a whole lot of salted butter as is.
I do like to play around with different types of bread flour and particularly enjoy it with a blend of strong white flour 60% and rye or spelt 40%. The basic principles remain the same and you can change up the flavours as you like.
Quick and Easy Malted Brown Bread
500 gr wholemeal bread flour
2 tsp fine salt
400 ml tepid water, skin temperature
2 tsp runny honey
3 1/2 tsp dried, active yeast
2 Tbsp rolled oats, sesame seeds, pooppy seeds or pumpkin seeds
Line a 1 kg loaf tin with parchment paper. Put the flour in a large mixing bowl. Make a well in the centre. Sprinkle salt around the edges of the bowl. Mix the honey and water together and pour in the centre of the well. Sprinkle the yeast into the water and leave for 5 minutes to bloom. Make sure it doesn't touch the salt. Mix all the ingredients well together.
Place the mixure in the loaf tin and tops with oats or seeds. This is optional, you don't have to add anything additional if you don't want to. Cover with a clean tea towel and leave to rise for 50 minutes at room temperature or in a warm place.
Preheat the oven to 200 degrees C, fan assisted. Bake for 45 minutes. Remove from the oven and tip the loaf out of the tin. Put it back in the oven on the parchment for a further 10 minutes. Take the loaf from the oven and leave to cool completely. If you don't it falls apart when you try to slice it and may still be a bit "under". Bread continues to cook as it cools down.
Have fun and enjoy. It isn't as fussy as sourdough but still tastes so good.
Good food is very often, even most often, simple food. - Anthony Bourdain