Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
Ingredients:
450g plain flour
350g dark chocolate chips
280g unsalted butter
240g light brown sugar
225g granulated sugar
2 eggs
2 tsp vanilla extract
1½ tsp baking powder
1½ tsp salt
1¼ bicarbonate of soda
Sea salt to sprinkle
Method:
In a large bowl beat the butter and sugars together until light and fluffy, (a few minutes). Then add the eggs one at a time, mixing after each. Add the vanilla, baking powder, bicarb of soda and salt and mix until all incorporated. Add the flour and mix until all just combined, do not over mix it! Add the chocolate chips and gently fold them in. Cover the bowl and chill in the fridge for a minimum of 24 hours and up to 72 hours.
Once ready to make the cookies, preheat oven to 170c and line some large baking trays with parchment paper.
Take spoonfuls of the dough and into appx 85g balls, placing them on the prepared tray. Carry on rolling balls until all the dough is used up. Space them very far apart as the cookies will grow to appx 5 inches wide. Optional - sprinkle the tops with sea salt. Bake for appx 18 mins, until golden all over.
Once ready allow to cool on baking trays for a few mins and then transfer to a wire rack to fully cool.
Enjoy.
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