I’m sure everyone has their own special recipe of how to make chocolate chip cookies and that is as it should be. I love these Super Lux Chocolate Chip Cookies. They’re made with egg yolks which gives them great texture, there is plenty of rich dark chocolate and a touch of salt to bring out the flavours and give it better balance. If you like making Super Lux Chocolate Chip Cookies, give my Spiced Ginger Cookies a try.
Ingredients:
- 250g unsalted butter
- 200g light brown sugar
- 100g caster sugar
- 1/2 tsp vanilla
- 3 egg yolks
- 325g plain flour
- 1 1/4 tsp fine sea salt
- 3/4 tsp bicarbonate
- 250g dark chocolate chips or roughly chopped bar of chocolate
Method:
Prepare a cake tin that fits into your freezer lined with greaseproof paper. Beat the sugars and butter until combined but not fluffy and creamy in your stand mixer, using a paddle attachment. Add vanilla and egg yolks, now mix well.
Separately you mix flour, bicarbonate and salt. Now add this and your chosen chocolate to the butter and egg mix and mix until fully combined.
Using an ice cream scoop it’s time to make the individual cookies. you should about 16 cookies. As you transfer them on to the prepared tin. Cover this with cling film and leave in the freezer for at least hour. You can keep the cookie dough balls in the freezer for up to a month, which is really convenient. Just remember to allow the cookie balls about 10 mins out of the freezer before baking.
When you’re ready to bake, preheat the oven 160C fan. Line a baking tray with greaseproof paper and arrange the the cookie dough balls evenly the tray, as they will spread to about double during baking. Bake for about 18 mins until the centre of the cookie is slightly crisp and golden. Remove them from the oven and leave to cool for at least 10 mins. First time did these I made the mistake of trying to slide them off the baking tray to soon and most broke up and became a delicious mess (obviously I still ate them).
Super Lux Chocolate Chip Cookie
Ingredients
- 250 g Unsalted Butter softened
- 200 g Light Brown Sugar
- 100 g Caster Sugar
- 3 Egg Yolks
- ½ tsp Vanilla Extract
- 325 g Plain Flour
- 1¼ tsp Fine Sea Salt
- ¾ tsp Bicarbonate of Soda
- 250 g 70% dark chocolate roughly chopped into small pieces
Instructions
- Line a cake tin with greaseproof paper that fits in the freezer
- Add the softened butter and sugars to your mixing bowl and mix until mixed well but not smooth and pale as this will make the cookies spongy and cake like
- Mix flour, sea salt and bicarb together giving it a quick dry whisk, set aside
- Add the egg yolks and vanilla extract to the butter/sugar and mix well
- Now add the dry ingredients followed by the chopped chocolate
- With all the ingredients thoroughly mixed, it's time to make the cookies. I use an ice cream spoon to make little balls, but you can use any utensil you prefer. Make little balls of roughly of 60-70 grams and you should get about 16 cookie balls
- Put the balls in to the prepared cake tin and leave in the freezer for at least an hour covered with cling film. This step firm up the cookie dough, so that they don't spread too much when cooking, giving them a soft center and crispy edge. You can leave them in the freezer for up to a month. If you do just remember to leave them out 15 mins before cooking to slightly defrost
- As they spread during cook time I use two baking sheets, giving them plenty of space
- Bake for about 18 mins
- When done they should have a soft center and slightly darkened crispy edge. Leave them to cool on the baking tray for at least 10 mins before transferring on to a wire rack to cool completely