I’m not a big cookie eater and I almost never cook them but I had the sudden desire to make them the other day. I decided to go for a salted butter chocolate chip biscuit and after checking a few recipes went for this one. I deviated slightly from the recipe by using 250g of self-raising flour instead of a mix of plain and self-raising flour simply because I didn’t have any plain flour.
Salted Butter Chocolate Chip Cookies
- 125g salted butter, softened
- 110g caster sugar
- 90g brown sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 egg
- 250g self-raising flour
- 200g chopped chocolate
Beat the butter, sugar and vanilla using an electric mixer until pale and creamy. This takes around 5 minutes. Add the egg and beat until combined. Fold in the flour, salt and chopped chocolate. You can let the dough rest overnight if you like but I was too impatient to do that.
Form 1 tablespoon of dough into balls and place on a baking tray lined with baking paper. Squash down the balls so they are flat and place in a pre-heated 160 degree oven. Bake for 10 minutes. Remove from the oven and tap them with a spatula to ensure they are flat. Place back in the oven and cook for a further 2-3 minutes. The longer you cook them the dryer and less chewy they will be.
I overcooked the first batch because I didn’t take into account my super hot oven but the next two batches turned out ok. Next time I will probably only use half as much chocolate so it’s more biscuity and less chocolatey but that’s just my personal preference as I don’t like chocolate that much. I might add some shredded coconut next time too.