Dark Chocolate Chip Cookies

Chewy in the middle, kronchy round the edges. Smells amazing.

Secret ingredient: Instant coffee powder.

Made so many batches of flimsy cookies, dry cookies, rock hard cookies and overly cakey cookies before finally arriving at this recipe!! :,)

These cookies are rly easy to make. The hardest part is waiting for the cookie dough to chill for an hour...

Top these bad bois off with some flaky sea salt

DARK CHOCOLATE CHIP COOKIES

Makes 12-14 cookies, each weighing ~40g.

COOKIE INGREDIENTS:

113g unsalted butter, melted and cooled to room temp

70g brown sugar

70g white sugar

1/2 tsp vanilla extract

1/2 tsp fine salt

1/2 tsp instant coffee powder, optional (I use Nescafe Gold)

1 regular egg

160g all purpose flour

1/2 tsp baking soda

120g dark chocolate chips/ chunks/ feves (or however much you like!)

Flaky sea salt

COOKIE STEPS:

1. In a large bowl, whisk together melted butter, brown sugar, white sugar, vanilla, salt and coffee powder till well incorporated and the oil and sugars are no longer separate.

2. Whisk in the egg.

3. Add in flour and baking soda. Using a spatula, fold till your cookie dough forms.

4. Pour in chocolate chips/ chunks/ feves and continue folding till your cookie dough is evenly mixed. [See notes for pic of how the dough looks like].

5. Cover the dough with cling wrap and let the dough rest in the fridge for a minimum of one hour.

6. Preheat the oven to 190°C, top and bottom setting. Line a baking tray with parchment paper (I prefer using a darker colored tray for my cookies because it results in crispier edges).

7. Roll your chilled dough into balls (mine are usually ~40-45g) and place them at least 3 inches apart from each other. [See notes for how to slot in a feve for that store-bought cookie look].

8. Bake for ~10min or till the edges have browned. Your cookies should still be soft in the center when they come out from the oven. They will firm up later. Allow cookies to cool on the baking tray for 10min. Top with flaky sea salt. Transfer to a wire rack to cool completely.

These cookies are best eaten warm (mmmmm melty chocolate) and dunked in cold milk. I usually microwave my left over cookies for 10-15sec to warm them up.

Cookies are best stored in an airtight box at rtp for 3 days, and in the fridge for 5 days.

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Notes:

• I know how hard it is to wait but pleaseee chill your cookie dough for at least an hour before baking! Only then will your cookie be thicc and chewy in the middle.

• I like using a mix of Ghirardelli chocolate chips (60% Cacao Bittersweet) and chopped up chunks of Cadbury Old Gold 70% Dark Chocolate in my cookie, but you could use whatever you like!

• To achieve that swirly chocolatey store bought look, I slot in a chocolate feve (I usually use Valrhona Guanaja) at the top of my cookie dough ball (pictured below). Make sure the feve is partially covered by cookie dough if not it'll just look like a slightly burnt puddle of chocolate at the top of your cookie....