I once thought that chocolate chips have to be chocolate chip-shaped. Then I tried to pipe out my own using melted chocolate. This took so long that I came to realise that hey, chocolate is chocolate, and it’s shape is pretty irrelevant when it’s melted into deliciously chewy and soft choc chip cookies…
We don’t really have a wide range of chocolate chips on sale at the grocery stores here, so these chopped up bits of dark chocolate are ideal, and they taste far better than the fake-chocolate chips on offer. And hey, Cadbury’s Bournville is amazing, so why not?
Choc chip cookies go fantastically with cappuccinos by the way.
If you want a flatter biscuit, use more butter. The difference is only 10g though, so be careful!
Chewy Choc Chip Cookies
- 90g salted butter
- 1 cup (250ml) castor sugar
- 1 tbsp cornflour
- 1 cup flour
- 1 tbsp coconut oil
- 50g choc chips (or more chocolate is always a good idea too) (I chopped up a slab of Cadbury Bournville, not too dark, but richer in flavour than Dairy Milk)
- 1 egg
- Preheat oven to 180°C, and line a baking tray
- Put castor sugar and cornflour into a mixing bowl
- Melt the butter and add to the sugar mixture, mixing it in
- Add the flour. Do this slowly, mixing as you add so the flour doesn’t go everywhere
- Add the coconut oil and egg, mixing all ingredients thoroughly
- Chuck in the chocolate and ensure even distribution throughout the mixture
- Make balls of dough about 3cm in diameter and space evenly on baking tray. Leave them as the are (don’t flatten), they will shape themselves
- Bake for 12-15 minutes
- Best enjoyed fresh (still warm even!) and with the company of the cutest kittens