Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies have golden edges and soft, tender centers and are topped with a pinch of flaked sea salt. You won’t be able to stop at one cookie. Recipe by Charlotte Ree.
- 250g salted butter, at room temperature
- 160g CSR Brown Sugar
- 2 tsp vanilla extract
- 115g CSR Demerara Sugar
- 1 egg, at room temperature
- 300g White Wings Premium Plain Flour
- 1 tsp bicarb soda
- 160g dark chocolate chips
- In the bowl, cream butter and brown sugar until light and fluffy. Add the vanilla extract, demerara sugar and egg, and mix until combined.
- Mix in your flour and bi carb soda to form a dough. Scrape down the sides of the bowl and fold in the chocolate chips. Roll into a log, wrap in baker paper and leave in the fridge for at least an hour which will stop the cookies for spreading too much when they bake. Alternatively you can also freeze the dough for later or gift it to a friend.
- Preheat oven to 170°C. Remove dough from the fridge, roll into walnut sized balls and place on a baking tray lined with baking paper, leaving 5cm gaps between each cookie to allow for spreading. (If you want to be precise, I roll my dough into 30g balls.)
- Flatten the cookies slightly using your hand, sprinkle with sea salt. Bake for 13 minutes or until cookies are golden. Remove from the oven and allow to cool. Repeat until you have baked all of your dough. Cookies are best kept in an airtight container for 2-3 days.