A post for Elaine, who loves Pete’s cookie recipe!
Remember the chocolate chip cookie slab I posted about a few weeks ago?
Well, it was very nice, but not mindblowing. This one, on the other hand, is ludicrously good – it’s moreish and gooey and seriously chocolatey. It’s a tray baked version of Pete’s favourite chocolate chip cookie recipe – and the disproportionately high chocolate content vis-à-vis flour results in a crisp wafery crust over a molten and butterscotchy centre (which sets firm by the following day)…
- 165g plain (AP) flour
- 35g bread or bakers flour
- a pinch of fine sea salt (or up to ¼ teaspoon if you prefer your cookies saltier)
- 120g (½ cup) white sugar
- 100g brown sugar (½ cup) – I used light Muscovado
- 125g (½ cup) unsalted butter, cold, cut into small pieces
- 1 large (59g) egg
- 1 tsp vanilla extract (I used homemade)
- ½ tsp bicarbonate of soda (baking soda)
- 150g dark choc chips (Callebaut 54% cocoa callets)
- 50g very dark choc chips (Callebaut 70% cocoa callets)
- 100g bake stable dark choc chips (Callebaut 44% cocoa baking sticks, broken into small pieces)
Note : This results in a reasonably sweet bar – if you’d like it darker, use more of the 70% and less of the 44% cacao chocolates.
1. Preheat the oven to 150C (300F) with fan. Line a 31 x 14cm/12 x 5½” biscotti pan with parchment paper. If you don’t have a biscotti pan, a 20cm/8″ square pan should also work.
2. In a large mixing bowl, beat the cold butter and sugars together, until they form a grainy paste. Beat in the egg and vanilla.
3. In a separate bowl, whisk together the flours, salt and sifted bicarbonate of soda (it’s important to sift the bicarb, or you’ll get bitter lumps in the finished cookie). Add the chocolate to the flour. Now, tip the whole lot into the batter and mix until just incorporated (no bits of flour left).
4. Scrape the dough into the prepared pan, work it into the corners and flatten out the top with a spatula. Bake for about 30 minutes until golden, being careful not to overcook it.
5. Allow the pan to cool completely on a wire rack before lifting out and cutting into pieces. It will be very gooey when hot, so don’t try to cut it too soon.
My family demolished this batch in no time flat and have already asked me to bake some more!