I am sure that everyone has their own definition of the perfect chocolate cookies. Mine need to be not too big and not too flat. They should be crispy and cracking when you bite them and then a bit gooey and chewy inside to melt in your mouth. This recipe ticks all the boxes and this is why I stick to it and the only variations are the types of decorations and final touches.
Last time we wanted to make a mix of pink and blue chocolate chip cookies to bring with us to the gender reveal party. And as pink and blue chocolate chips were rather difficult to come by we made our own just by melting white chocolate and adding the food colouring paste. The effect was pretty awesome and they were as cute as a button, yet as usual the proof was in the eating.
Coloured Chocolate Chips
1 bar of white chocolate (we picked one with no palm oil) per one colour
1 -2 tsp of food coloring
Melt the chocolate in a water bath. Chop the chocolate into little pieces and place in a bowl that will fit in a pot of boiling water. Leave to melt stirring occasionally but be very careful that no water gets into the chocolate as that will make the chocolate lumpy.
Once melted gradually add the food colouring of your choice and mix till fully incorporated and smooth.
Pour the mixture into an icing tube, or a plastic bag and carefully squeeze little dots onto a baking sheet. Let them to set for approximately an hour.
150 g unsalted butter (at room temperature)
125 g soft light brown sugar
100 g caster sugar
2 tsp vanilla extract
1 egg yolk
300 g flour
1/2 tsp bicarbonate soda
100 g dark chocolate
5 tbs dark cocoa powder
Preheat the oven to 150°C.
Beat the butter with the brown and caster sugar. Add in vanilla extract, one egg and the egg yolk and keep beating until fluffy and creamy.
Melt the dark chocolate in a water bath, let to cool a bit and slowly pour into the mixture.
Mix together the dry ingredients: flour, bicarbonate soda and dark cocoa powder and stir into the batter.
Finally, fold in the chocolate chips keeping one third aside to add them at the end on the top of the cookies.
Form the dough into little balls, roll them in the palm of your hands and place on a lined baking tray. Add one or two extra chocolate chips on the top.
Bake in the oven for 12 minutes so that the chocolate chips keep their intense colour and the cookies do not get too dry. Let to cool.
Put in a cookie jar or in a party bowl for sharing and enjoy.