The classic cookie, barely adapted from Ashley's Not Without Salt blog made with three different types of sugar and plenty of dark chocolate chunks. Perfection.
Ingredients
115g unsalted butter, room temperature
170g dark brown muscovado sugar
2 tbsp caster sugar
2 tbsp demerara sugar
1 large egg
1 tsp vanilla extract
250g plain white flour
¾ tsp bicarbonate of soda
large pinch sea salt, plus extra for sprinkling
170g dark chocolate, roughly chopped
Instructions
In a medium bowl, cream together the butter and sugars using an electric mixer until light in colour and texture, about 5 minutes. Scrape down the sides of the bowl, add the egg and vanilla and mix well to combine.
In a separate bowl, whisk together the flour, bicarbonate of soda and salt.
With the mixer on low, slowly add the flour until just a few streaks remain, then add the chocolate. Finish the dough by hand, taking care to scrape down the sides so that everything is evenly distributed.
Ideally at this point, you should chill the dough overnight.
When ready to bake, preheat the oven to 180 C and line two baking sheets with parchment paper. Scoop heaped tablespoons of dough onto the sheets and top each scoop with a sprinkle of sea salt.
Bake for 10 - 12 minutes, until lightly golden on the outside and gooey in the middle. Remove from the oven and allow to cool on the baking sheets for at least 5 minutes.
These are best eaten on the day of baking, but will keep for a couple of days in an airtight container. They also freeze beautifully.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/11/06/salted-chocolate-chip-cookies/