A chewy in the centre, crispy on the outside chocolate chip cookie from All my Best friends are Cookies – a cookbook filled with over 80 different cookie recipes .
Servings: 19
Ingredients
- 280 g plain all-purpose flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp sea salt flakes
- 150 g butter softened
- 150 g brown sugar
- 100 g super fine caster sugar
- 1 egg
- 2 tsp vanilla extract
- 250 g dark chocolate chips
- 30 g freeze dried raspberries
Instructions
- Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. Whisk and set aside.
- Using an electric mixer fitted with a paddle attachment, cream the butter, sugars, egg and vanilla.
- Add all the dry ingredients to the butter and mix until combined. Add in the chocolate chips and freeze dried raspberries and mix until just combined – do not overmix as it will lead to a tough cookie.
- Refrigerate your cookies for 12-36 hours before baking. The longer you refrigerate them, the more flavour development will occur, the less the cookies will spread and the better the texture will be.
- When you’re ready to bake your cookies, preheat the oven to 180? fan-forced. Line two baking trays with baking paper. Place six golf-ball sized rounds of dough on each tray, using about 50 grams of dough per cookie. The cookies will spread, so give them space to do their thing.