This cookie is a hybrid of the best of nearly a dozen different cookies tested. Each one chosen for a different characteristic, be it crunch, chew, chocolatey flavour, nuttiness, dunkability and then slowly massaged into a cookie that I think lives up to all the demands placed on a chocoalte chip cookie! I tried loads of different nuts and they were all delicious but the ones I loved the most were the hazelnuts, because they give the deeply chocolate cookies an almost Nutella finish, totally moreish!
The Ultimate Chocolate Chip Cookie
Makes 24
Ingredients
– 225 gms unsalted butter, room temperature
– 180 gms light brown sugar
– 180 gms dark brown sugar
– 40 gms golden syrup
– 2 large free range eggs
– 2 tsp vanilla essence
– 230 gms cake flour
– 70gms oats, finely ground
– 40gms ground almonds
– 1 tsp baking soda
– 2 tsp hot water
– pinch of salt
– 300gms dark chocolate
– 100gms hazelnuts
Start by preheating your oven to 175°C. In a large bowl cream the butter, and sugars together, until smooth. Then slowly beet in the eggs, one at a time till incorporated, then add the vanilla, beat in. In a small bowl dissolve the baking soda, salt in the hot water, it will fizz, then beat it into the mixture. Now stir in the flour, chocolate chips and nuts. Use a small scoop to scoop out mounds of the mixture onto a baking tray that has been sprayed with non stick spray. Don’t place the cookies too close as they will run into each other.
Bake in the centre of the oven until the cookies are crisp and golden on the outside and soft and chewy on the inside. Allow the biscuits to cool slightly on the baking tray before trying to remove them and allowing them to cool completely in the oven.
I can’t wait to make them! Looks yummy!
Thank you!