I recently had a major craving and desire to create the ultimate chewy chocolate chip cookies. You know the type I mean – crispy around the edges, chewy and soft in the centre. So delicious! So I did some research, prowling through a dozen or more blogs and recipes to try formulate my recipe. Most agreed that brown sugar and chilling the dough were the two key ingredients for success when striving to make a chewy cookie.
I randomly decided to use spelt flour for these cookies. An ancient grain, spelt is claimed by many to be lower in gluten and a healthier choice than regular wheat flour – claims which are not backed by science according to that which I’ve read. But it definitely adds a richness of flavour that regular flour doesn’t offer. If you happen to have it in your cupboard – great! If not, just use regular plain flour in this recipe instead.
Don’t forget to add the baking soda to these cookies – I forgot it once and the cookies didn’t spread evenly, resulting in a more of a standard biscuit texture. The final key to success in baking a chewy cookie is cooking time. In my oven, precisely 11 minutes at 150 °C resulted in perfection – any longer and the cookies became crisper, albeit still delicious!
Finally, don’t forget to scoff as many as you can while they’re still warm and at their best! We devoured them one evening with some ice-cream and sliced bananas – heaven!
Chewy Chocolate Chip Cookies
- 150 g butter (I used salted)
- 150 g soft brown sugar
- 200 g spelt flour (or plain flour)
- ½ tsp baking soda
- pinch of salt
- 2 tsp vanilla extract
- 1 egg
- 100 g dark chocolate chips
Beat together the room-temperature butter and soft brown sugar until they are creamy and fluffy.
Sieve together the flour, soda and salt. Add to the butter/sugar mixture along with the egg and vanilla extract. Mix well to combine everything.
Add the chocolate chips and combine.
Chill the mixture in the fridge for ~3o min.
Preheat the oven to 150 °C.
Divide the mixture up into 12, and roll gently between the palms of your hands to create little balls. Space the balls on a baking tray, allowing ample room to spread.
Bake the cookies for 11 mins (or until golden around the edges). Cool on a wire tray.
Tag @thecorkfork on Instagram to show me your cookie creations!