About this recipe:I’ve managed to avoid a huge amount of baking over the years in the same way that I’ve avoided trying Krispy Kreme doughnuts. Not because I don’t want to but because I know that once I have one I simply won’t stop until I’ve consumed vast amounts. So after recently giving in to a massive cookie craving, partly because I had a larder bursting at the seams, I found myself committed to making the ultimate cookie selection. So here it is, crisp on the outside, chewy and gooey on the inside with way too much chocolate.
Begin by combining the flours, bicarb and sea salt in a mixing bowl. Melt the butter and allow to cool, then with a hand blender combine with the sugars until smooth. Add in the whisked eggs and vanilla extract and gradually add in the flour mix.
Gently fold in your chocolate chips and any extra ingredients you want to add, caramel or peanut butter, spooning it into the mixture in small quantities and gently folding so that you get an even distribution of small pockets of flavour. Cover with cling film and place in fridge for at least thirty minutes, ideally an hour if you can.
Preheat the oven to 190 C / Gas 5.
Remove the mixture from the fridge and make rough balls a little smaller than a golf ball and place on baking parchment or a non-stick baking tray leaving enough room for the cookies to spread out.
Bake in the preheated oven for 10 to 12 minutes or until the edges start to turn golden (only just) and the centre is still soft and slightly uncooked. Allow to cool or eat while warm if you can’t wait.
Store in an airtight container.
Peanut butter or dulce de leche options
For the chocolate chip and peanut butter option, add 2 tablespoons crunchy peanut butter. For the chocolate chip and dulce de leche (caramel) option, add 2 tablespoons dulce de leche and gently fold into mixture or add in small clumps.