Chocolate Chip Cookies

Ingredientes

NOTE. At Violet, we use an ice-cream scoop to portion the cookies perfectly, but at home you can use two dessertspoons.

Makes 16 large cookies

250g unsalted butter, softened

200g light brown sugar

100g caster sugar

½ teaspoon vanilla

3 egg yolks

325g plain flour

1 1/4teaspoons fine sea salt

¾ teaspoon bicarbonate of soda

250g dark chocolate chips or broken-up bar of your favourite chocolate

Line a small baking tray or baking tin (one that will fit inside your freezer) with parchment paper.

Beat the butter and sugars in the bowl of an electric mixer until combined but not too creamy - you are not aiming for light and fluffy here, as that would make the cookies too cakey. Add the vanilla and the egg yolks and mix well.

In another bowl weigh out the flour, salt and bicarbonate of soda and whisk together well. Add this to butter and egg mixture along with the chocolate, and mix until combined.

Scoop individual portions of cookie dough on to the lined baking tray or tin.

If using spoons, pat each portion into a little ball. Cover with cling film and freeze for at least 1 hour, or up to a month. If you are pushed for time, or simply impatient, you can bake them straight away, but the cookies will be slightly flatter and less even than the ones here.

When ready to bake, preheat your oven to 180°C/160°C (fan)/gas 4. Line a large baking tray or tin with parchment paper and arrange the cookies

Notas

Untested