Summer is fast approaching and we’re all trying to eat better around here. There are currently only three of us in my house and we’ve been on a serious health kick.
I love food, I love healthy food, and I love vegetables. But, sometimes, a little sweet indulgence is needed to get me through those long days in the library. So, having put so much effort into eating well over the last few weeks, I thought that if I was going to give in to temptation, I’d better make it count.
I’d seen this recipe crop up a few times on Instagram on several different accounts and finally decided to give it a go. It is by far the fastest, easiest chocolate chip cookie recipe I’ve ever made, and although I’m probably biased towards whatever cookie I’m holding in my hand at the moment, I think it might also be the best.
I know that everyone is very particular about their chocolate chip cookies. There are so many, many chocolate cookie recipes out there that it’s hard to figure out which one you should go for. But, I can assure you that this recipe will not disappoint.
I’ve used the caramelized biscoff biscuits instead of the traditional grahams crackers in these cookies (mainly due to the fact that I couldn’t find any grahams crackers in my local shop), but either one will work just as well as the other.
If you have the patience, let the dough chill in the fridge overnight or at least 30 minutes before baking. It will let the flavor become deeply caramelized, and the cookies will have more color, but slightly less spread.
I prefer to use an ice cream scoop to portion out my cookie dough mainly because 1. perfectly equal sized cookies results in less dispute in the house over who gets the biggest one, and 2. it’s a lot quicker than using table spoons and then rolling the cookie dough into a ball using your hands.
(from Seven Spoons by Tara O’Brady – makes roughly 20-25 cookies)
1 cup salted butter, chopped
3 1/4 cups all purpose (plain) flour
1 1/4 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 tps vanilla extract
12 ounces, semi or bittersweet chocolate, chopped
Galaxy chocolate bar, broken up into squares
Biscoff biscuits or grahams crackers
- Preheat the oven to 180 degrees(c). Line 2 baking trays with greased proof paper.
- Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Take care that the butter does not sizzle or bubble which means it’s losing moisture.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Put the butter, sugars and vanilla essence in a large bowl and beat until smooth. Add the eggs, one at a time, whisking until just combined. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined.
- Roll the dough into balls, about 3 tablespoons each or a medium sized ice cream scoop, and arrange them on the prepared trays, leaving about 3 inches between each cookie to allow room for them to spread whilst baking.
- Top each cookie with marshmallows, galaxy chocolate chunks and broken up biscoff biscuits and then put in the fridge for 30 minutes.
- Bake until the tops are cracked and lightly golden, roughly 10-12 minutes, rotating the pan halfway through. You may want to add more toppings half way through the bake to ensure the whole of the cookie is covered after spreading.
- Once done, remove from the oven and let them cool on the tray for 2 minutes to firm up before transferring to a wire rack to cool completely.