To make the chocolate chip cookies ...
RECIPE
Yield: 24 x cookies
INGREDIENTS | QUANTITY |
Softened Butter | 220g |
Caster Sugar | 230g |
Brown Sugar | 200g |
Vanilla Bean Paste | 10g |
Whole Eggs - Room Temperature | 100g |
Plain Flour | 300g |
Bakers Flour | 120g |
Bi-carbonate Soda | 8g |
Baking Powder | 2g |
Sea Salt | 1 tsp plus extra for sprinkling |
Valrhona Jivara Milk Chocolate | 450g (Reserve 80 g for toppings) |
METHOD
Cream the room temperature butter, sugars and sea salt in a stand mixer bowl fitted with a paddle attachment on low speed . Once the ingredients come together and there are no longer lumps of butter, stop mixing.
Add in the room temperature eggs one at a time, only adding the next addition when the butter mixture are fully incorporated with the first addition of egg.
Add in the flours mixed with the baking powder and bi-carbonate soda all at once and mix on low speed until they just come together.
Portion the cookie dough and roll to a log to approximately 4cm in diameter. Wrap in cling wrap and place in the fridge for atleast 2 hours or preferably overnight.
When ready to bake the cookies, pre heat the oven to 170C.
Cut the cookies to 2cm thick discs. Place the cookie and bake in the preheated oven for 12 minutes. Remove the half baked cookies from the oven and top each cookies with more chocolates. Return the cookies into the oven and bake for a further 5 minutes.
NOTE: The cookies will be slightly soft when they are just out from the oven. Allow to cool slightly on the tray before transfering them onto the wire rack to fully cool.
If you want to have a crunchier cookies, simply bake for longer.
