So to make up for not posting anything in so long, I’m giving out my most precious recipe today - my brown sugar and sea-salt chocolate chip cookies, which you may have seen on Instagram
The first thing i ever learned to bake (on my own) were these delicious chocolate chip cookies. Except, the first time, they were more like inedible, burnt, biscuity crumbs. In my defence, i was 7 or 8 at the time, and the recipe came from a children’s book. My second attempt was six or seven years later, when i made chocolate chip cookies from my mum’s friend - Anna George's recipe for a school event. We sold 150 of them for 50 bucks a cookie when we were finally sold out!
This is by far one of my favourite things to bake and it takes barely 30 minutes in all. (Quicker than going out to buy cookies or ordering some). Also, these are the kind of cookies you get addicted to. They’re the kind that disappear within hours of baking them. They’re the kind of cookies you think you’ll just have one of, before going to bed, but then you lie down and get up five minutes later to sneak in another one. If you’re on some kind of no-sugar, no-chocolate diet, STAY AWAY. But if you’re craving something sweet to munch on while you watch a movie, study or get over a hangover, i strongly recommend these.
So because of the immense power and personality that these cookies have developed for me over the years, I’m sharing the recipe of my favourite version (Brown sugar and sea-salt chocolate chip cookies) , so that everyone can enjoy them! (Also, i’ve really built them up now, so i can’t not share the recipe!)
- 1 Egg
- 100 g dark brown sugar (packed)
- 100 g unsalted butter, softened
- 1/2 tsp vanilla extract
- 130 g flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dark chocolate chips
First, beat together the egg, brown sugar, butter and vanilla
When well beaten at creamy, the flour & baking soda and sea salt
Mix well until a sticky cookie batter is formed
Now fold in 1 cup of chocolate chips - i use Ghirardelli semi-sweet chocolate chips or broken chunks of Ghirardelli 70 % cooking chocolate
Line the baking pan with parchment paper and drop dollops of the cookie batter (use a cookie scoop to get even sized cookies)
Don’t spread the dollops (let them form shape naturally in the oven)
Bake at 180 C for about 10 - 12 minutes. By now, they should have formed shape and browned a bit. They will still be soft but that is okay.
Let them cool on the pan and sprinkle a tiny pinch of sea salt!
Over the years, i’ve made these so many times and for so many occasions that i am completely confident about them - for me, they’re more than just cookies. They’re a last minute get well soon present, a thank you note (only sweeter), an apology that says ‘i mean it’, a bribe when you want your friends to do projects (I spent 3 years in a miserable college, these were my most powerful tool) and so much more. They’re something different every time and they never disappoint. Right now, these are my midnight study-inspiration, and hopefully for you, they’ll be something just as significant!
More from me after my exam finishes!