THE CHEWIEST CHOCOLATE CHIP COOKIES

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

Makes 12

Ingredients
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!)

Method
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.

• Let the butter cool slightly after melting. Beat the butter and sugar together until light and creamy. Beat in the egg, yolk and vanilla. It will almost double in size.
• Fold in the flour, cornflour, baking powder, chocolate and a pinch salt. Be careful not to overwork the dough as this will toughen the cookies. Rather using your hands so it has just been brought together as a dough
• Cover the bowl and leave the mixture overnight in the fridge.
• Heat the oven to 180°c/160°c fan. Line the baking tray with baking paper.
• Cut you dough in half and then each half in to 6 so that all the cookies are the same size.
• Roughly roll the dough into a ball. You want rough balls as this will create a more textured cookie. And place on to the lined tray, evenly spaced. Do not flatten, as they cook they will flatten out, this will stop the centre from cooking through so it is left chewy.
• Place in the oven for 14 minutes or until they are brown and a little crisp round the edges.
• Allow to cool slightly as they will be very soft straight out the oven. Serve warm with a cup of tea or coffee

I hope you enjoy these as much as I do! 
​
Love Steph x