Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies


 
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

There are a few things I am kinda mad I missed out on eating as a kid. It's not that I was deprived - we just do food differently in New Zealand. And Ice Cream Cookie Sandwiches are one of them. The only type we ever had was slabs of vanilla ice cream sandwiched with these bright pink wafers. They simultaneously gave you brain freeze and caused you to choke on wafer crumbs at the same time. So my little mind was blown the first time I tried a proper cookie sandwich at a food market when I first moved to NYC. When I got an ice cream maker last year I knew that cookie sandwiches were going to be fairly high on the list of things to make, and they quickly became my favourite thing to take for a dessert if I'm going somewhere for dinner - you can make the cookies ahead of time, and then either make ice cream or pick some up on the way. They are super easy to put together, and always a huge crowd pleaser. 

One thing I wasn't able to nail with my ice cream maker though, was frozen yogurt (Or frozen yoghurt, we spell it differently in NZ!). I always had issues with it being too icy, or having a weird texture once it was frozen. This year I decided I wasn't going to let it get the better of me, and set out to nail the perfect frozen yogurt cookie sandwich. And I had the best base to start with - Brown Cow Yogurt. Brown Cow Yogurt is delicious and creamy, with this dreamy layer of cream on the surface of the yogurt. It comes in loads of different flavours, and it's creamy texture makes it perfect for the smoothest, tangiest, creamiest frozen yogurt. 

I did a load of research before I started recipe testing, and found a few things that can be done to avoid the dreaded ice, which can ruin the texture of your frozen yogurt. The main one was to strain the yogurt before using, to remove any excess water. I wanted to avoid that step if possible, as I found it made the process more labour intensive and time consuming than it needed to be. After a few tests, I was able to find a workaround which eliminated the straining, while still giving you a creamy end product. I ramped up the fat content of my mixture slightly by adding some mascarpone and a tiny bit of heavy cream. These helped reduce the likelihood of ice forming, but didn't mask the yogurt flavour, and still left a light mouth feel. The addition of sugar and an invert sugar also helped with the final texture. I used golden syrup to help compliment the taste of the cookies, but light corn syrup, honey, or glucose would work well here too. I think that's enough science for now - I promise I did all the testing, so you don't have to! Six batches of frozen yogurt later, and I managed to find a winning ingredient combination. I'm obsessed, and I think you will be too. 

Once I had a base recipe nailed, I experimented with flavouring the yogurt. Brown Cow has some super delicious flavours, which work perfectly for incorporating some flavour into your froyo. I ended up going a little overboard in the best way possible, and ended up making blueberry, raspberry, coffee and vanilla batches to go with my cookies - all each as delicious as each other.

Another thing that is so perfect about this frozen yogurt is that, unlike ice cream, it doesn't require making a custard base. I think that the work involved making an ice cream base is what puts lots of people off. Because there is no straining or cooking involved with this recipe, all you have to do is choose your flavour of yogurt, whisk all the ingredients together, rest the mixture in the fridge for an hour or so, then churn in your pre-frozen ice cream maker, spread into your container of choice, and after a second freeze, it will be perfect for scooping, or for making the best frozen yogurt cookie sandwiches ever. 

Seeing as I had four different flavours of fro-yo in my freezer, I decided to keep things simple-but-a-little-fancy with the cookie. I went with a coffee cake inspired cookie - a brown sugar cookie, loaded up with brown butter streusel, which Kate and I made last year, and is quite possibly one of my favourite things ever. The balls of cookie dough are rolled in the streusel before baking, then given another generous sprinkling just as they are finished baking to ensure maximum cookie to streusel ratio. They are perfect on their own, but become something special when used to sandwich a disc of creamy frozen yogurt. I think I am going to have to keep a stash of these in my freezer for sneaky treats on hot days, all summer. 

A few wee tips:

  • I ended up making four batches of frozen yogurt - the vanilla was made with Brown Cow plain whole milk yogurt, whilst the coffee, blueberry and raspberry flavours were made using several of the smaller flavoured containers of yogurt. I still can't decide which flavour is my favorite!
  • I added a little freeze dried fruit powder in the raspberry and blueberry flavours, and a little espresso powder in the coffee, just to help enhance colour. It is totally an optional step! 
  • I included ingredients for all four flavours (the method for each is essentially the same), but you only need one quantity of frozen yogurt for this recipe. 
  • Note that I made a double batch of cookies so I could show off all of the flavours - the final recipe makes about 10 large ice cream sandwiches. 
  • Feel free to scale these down, as they are fairly large. Just adjust the size of your cookies, bearing in mind they may need a little less baking time, then cut smaller discs of yogurt using a smaller cookie cutter. 
  • A cookie scoop will be your friend here! I used a 2 Tbsp one. 
  • I prefer to cut discs of yogurt because it can be a little tricky to scoop. If you would like the discs to be thinner, freeze the yogurt in a larger tray. If you would like to scoop the yogurt rather than the discs, freeze it in a loaf pan. 
  • Don't forget to freeze the bowl of your ice cream maker! 
 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies 

- Makes about 10 large cookie Sandwiches -

Note: I have included four different flavours of fro-yo in this just to provide variety and options. The recipe only requires one batch - so pick your flavour from the options below! 

Frozen Yogurt

Vanilla Frozen Yogurt
One 907g Container (32oz) Brown Cow Plain Whole Milk Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt

Blueberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Blueberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Blueberry Powder (optional)

Raspberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Raspberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Raspberry Powder (optional)

Coffee Frozen Yogurt
900g (Six 150g tubs) Brown Cow Coffee Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Espresso powder or instant coffee, dissolved in the heavy cream

Brown Butter Streusel Cookies

For the Streusel:
155g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 1/2 tsp vanilla bean paste
230g all-purpose flour

For the Cookies: 
230g (2 sticks) unsalted butter, at room temperature
300g Dark Brown Sugar
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
 

- PROCESS -

FROZEN YOGURT

In a medium bowl, combine all the ingredients, and whisk well to combine. Cover bowl with plastic wrap and rest in the fridge for at least an hour. 

Mix again well, and churn in your ice cream maker according to manufacturer's instructions. While the yogurt churns, line a Quarter sheet pan (9" x 13") with wax paper, and place in the freezer until ready to use. Spread the churned yogurt into the lined sheet pan using a spoon or an offset spatula. Press a piece of wax paper onto the surface of the yogurt, and freeze for at least 4 hours, or preferably overnight. 

BROWN BUTTER STREUSEL COOKIES

Preheat the oven to 350˚f / 180˚c. Line three baking sheets with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Set aside while you prepare the cookies. 

To make the cookies, cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, approximately 5 minutes. Add the egg and vanilla and mix well. Sift together the flour, baking soda and salt, and add to the mixer, mixing on low until combined. Scrape down the bowl to ensure the ingredients are evenly incorporated. 

Using a 2 Tbsp Scoop, scoop out balls of cookie mixture - I had 8 per tray, and worked with one tray at a time, scooping the next while the first was baking. Place in the freezer for 5 minutes to firm up slightly. Remove the tray from the freezer. Roll the dough into balls, and coat each one lightly with streusel, pressing down lightly to help adhere. Do not worry if it seems like there isn't enough - more is added during baking. Arrange evenly on the baking sheet, leaving room for spreading. If you are worried about your cookies holding hands in the oven, you can bake 6 per tray. 

Bake the cookies for 12-13 minutes. After 10 minutes of baking, open the oven, and sprinkle the tops of the cookies generously with extra streusel. Remove from the oven, and allow to cool on the baking sheet for 15 mins before transferring to a cooling rack and allowing to cool completely. 

Repeat the baking process with the remaining cookies. 

ASSEMBLY

Match up the cookies into pairs the same size. Remove the frozen yogurt from the freezer, and peel off the top piece of wax paper. Using a cookie cutter the same size as your cookies, dip the cutter in water and cut out discs of frozen yogurt. Sandwich between two cookies. Repeat until the remaining yogurt has been used up - you can mix and match pieces of yogurt to create a full circle to get a few extra, or you can use an ice cream scoop to scoop the leftover ice cream. Place on a parchment paper lined baking sheet, and transfer to the freezer to harden slightly. Store leftover cookie sandwiches in an airtight bag in the freezer. 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

Thank you so much to The Feedfeed and Brown Cow Yogurt for Sponsoring this post. As always, all opinions are my own. Thank you for supporting the companies who help support my blog! 

Strawberry Basil Hand Pies


 
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie
Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie

It's cookbook season - my fave time of the year! I just love seeing so many of my friends releasing books they have spent the last few years pouring their heart and soul into - and I now have a fairly long 'to-bake' list. The best! I really love actually following recipes - I feel like I spend so long trying to come up with my own spin on things, or recipe testing things to share here, that sometimes it's just so nice to follow someone else's recipe and not have to make all kinds of crazy decisions and notes. I often follow a recipe for dinner, but it isn't that often I get to do it for baking, so I am going to try and take every opportunity that I get! 

Today I'm sharing a recipe from the lovely Jessie, who's book, The Vintage Baker, came out yesterday! Jessie began collecting vintage baking booklets over ten years ago, and this book is full of vintage classics with Jessie's own spin on them. There's a cute little illustration of the booklet next to each recipe. It reminds me a little of my Grandma's scrapbook recipe book - the best thing ever. Plus, there's grams. Everyone knows how much I love grams. There are some amazing recipes in there and I had a really hard time deciding what to share - I can't wait to bake my way through it! Because I'm not from the States, I actually haven't heard of most of the recipes before, so it adds to the fun! Do yourself a favour and get the book - it is all kinds of delicious. 

There are a bunch of recipes I am dying to try in the book, but I couldn't go past these Strawberry Basil Hand Pies (Jessie Calls them turnovers in her book). We are right on the edge of strawberry season, and handpies are not only super adorable, but they are a great alternative to a big pie, which some people can find a little intimidating. I also love the pastry to filling ratio you get with a hand pie, particularly with these wee turnovers. The flavour of the basil compliments the strawberry perfectly, and the whole thing is rounded out with a little black pepper. These would be perfect to make for a morning or afternoon tea, or to take to a bbq! You can't go wrong with a personal pie! 

A few wee tips:

  • Jessie's recipe makes 8 large turnovers, but I went for little ones instead. For 8 large turnovers, once you have made the dough and rested it, you divide the dough into 8 balls, and roll each out to a 7 inch (17cm) diameter circle. You then fill with 1/4 cup filling! I changed it up slightly and got 18 little hand pies. I also used a little extra dough to make some cut-outs to decorate a bit! 
  • I shot these before I cut the wee air vents. Don't forget this step or they will explode everywhere in the oven and it won't be cute. 
  • The Pie dough is best rested overnight, but you can give it about an hour minimum if you are in a pinch.
  • The filling does take some time to cool, so make sure you account for that. It could definitely be made ahead along with the dough.
  • These are made to be rustic and they will leak a little - don't worry! 
  • Make sure you don't forget to egg wash the edge of the dough before you fold over the edge to make the turnover - I forgot on a few and it was a semi disaster. A fork can help crimp down the edges tightly too! 
 

 

Strawberry Basil Hand Pies

- Makes 8 large hand pies, or 18 small ones -

Pie Dough
2 cups plus 6 Tbsp (340g) all-purpose flour
3 tsp granulated sugar
1/2 tsp baking powder
1 tsp salt
1 cup (220g) unsalted butter, chilled
6 Tbsp Ice water
2 tsp apple cider vinegar, chilled

Filling
4 cups (455g) strawberries, sliced
2/3 cup (130g) granulated sugar
1 1/2 Tbsp Cornstarch
1/2 tsp table salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly squeezed lemon juice
2/3 cup (15g) tightly packed fresh basil leaves, chopped

Egg wash - 1 egg whisked with a splash of heavy cream
Turbinado / Raw sugar to finish

- PROCESS -

PIE DOUGH

Combine the flour, granulated sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and pulse to combine. Cut the butter into cubes, add to the food processor, and pulse until the mixture resembles coarse meal. 

Add the water and vinegar slowly, pulsing the machine only until the dough is crumbly, and a bit of dough can be pinched together between two fingers and hold its shape. Pour the dough into a bowl and, using your hands, shape into two disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days (overnight if possible). 

 

FILLING

In a small saucepan over medium-high heat, cook the strawberries, granulated sugar, cornstarch, salt, pepper, and lemon juice until sputtering, stirring frequently. Cook 5 minutes more, stirring constantly, until thickened. Bring to room temperature before adding basil, and stir to combine. Can be made ahead. 

ASSEMBLY

*Note: See 'a few wee tips' for Jessie's method which yields 8 large hand pies. I have included my method here for smaller ones, which yields 18. 

Remove the dough from the refrigerator. Working with one disk at a time, roll out on a lightly floured work surface until it is approximately 1/8 inch (3mm) in thickness. Cut out circles approximately 4 inches (10cm) in diameter, layering on a sheet pan with pieces of parchment between them. Repeat with the second disk of dough, then gather and roll out scraps to get as many circles as you can. If desired, cut out shapes with the scraps of dough using plunger cutters. 

Place the dough rounds in the fridge for 10 minutes before starting assembly. 

To assemble, brush half of the edge of the dough round with egg wash. Place about 2 tsp of filling in the center of a round. Gently fold over the dough ,forming a half moon shape. Pinch the edges together to seal. Use a fork to decoratively mark the edge of the hand pie (I didn't do this step). Add decorations if using. Using a paring knife, make 3 small slits in the top of the hand pie. Place on a parchment paper lined baking sheet. Repeat with the remaining dough. Remember : these hand pies are rustic, and they will leak. 

Transfer the hand pies on the baking sheet to the freezer for at least 1 hour, or overnight, tightly wrapped in plastic wrap. They will keep in the freezer for up to 3 days. Do not thaw before baking. 

Preheat the oven to 425˚f / 220˚c. 

Brush the tops of the pies with egg wash and sprinkle with turbinado sugar. Bake for 25 to 30 minutes, rotating at the half way point, or until the juices are bubbly and the crust is nicely browned. 

Let cool for 15 minutes before serving with vanilla ice cream. The Hand pies will keep on the counter, tightly covered in plastic wrap, for up to 3 days. 

Strawberry Basil Hand Pies - Strawberries are cooked down with basil and black pepper until they are perfectly jammy, then enclosed in tender flaky pie dough. The perfect summer treat. #Strawberry #Basil #Handpie

This Recipe was reprinted with permission from The Vintage Baker, ©Jessica R Sheehan. The Vintage Baker was published by Chronicle Books in 2018. 

My Perfect Chocolate Chip Cookie


 
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.
The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.

I know that there are a lot of Chocolate Chip Cookie recipes out there on the internet. Trust me, I spent the weekend reading about them, reading about the science, and making what felt like 12 million cookies. I know there's already so many. But I just wanted to add my own in there too. Because I think you're gonna like it. 

I've been making this cookie recipe for the last few years - friends and family have adopted it as their own, and it's always served us well. At the time of making, I hadn't really made too many cookies, we found one we loved, and stuck with it. However over the years, particularly recently as the cookie 'greats' have put their version of Chocolate Chip Cookies on the internet - Becky, Alison, Thalia, Tara, and Sarah to name a few, I came to realise that my go-to recipe, although great, wasn't my fave. I love crispy edges and a slightly thicker centre, and instead of blobs of chocolate, I prefer puddles. I want the dough to be buttery but not greasy. And I love the crunch of the raw sugar (a trick borrowed from Ashley's recipe). 

So, I spent the weekend reading up on Stella's article on the science of sugar, and doing some serious recipe testing. I had an idea in my mind, and so I started with the recipe I had been using, and just kept tweaking it until I was happy with it. I increased the chocolate, decreased and altered the leavening agent, switched up the sugar ratios, changed up the flour amounts, changed the sort of chocolate I used, and changed the butter. Essentially I just came up with something that was perfect to me. Six batches later I had it. It's my idea of perfect. So here I have, to add to all the other recipes on the internet : My idea of a perfect chocolate chip cookie. I hope that you love it as much as I do. 

A few wee tips:

  • I found that, like most baking recipes, it is hard to make these consistently with volume measurements. I tested the recipe in grams, and so I've posted here my exact recipe. I don't think that it's right to convert to volume when I tested in grams - so if you don't have a scale already, they are the best $10 you will spend. 
  • I originally made these with muscovado sugar, but then I did a quick IG poll (the way I decide everything), and most people said they would prefer a brown sugar cookie over a muscovado. So, I've included brown, but if you are able to get your hands on some muscovado, give it a go - the results are super delicous. If not, dark brown or light brown will do the trick too. 
  • If Raw sugar is hard to get hold of, use extra brown sugar.
  • I chill the mix for an hour before scooping and baking off. If you are going to be making this ahead of time, you can scoop first then chill the dough in balls - just be aware that with a longer chill, the cookies will bake up a little thicker.
  • A cookie scoop is a great investment. I have a bunch of sizes, but the 2 Tbsp one is the one I reach for the most! 
  • Use the best chocolate that you can in these. There's a lot in there and so it makes sense to use high quality. If you're in nz, make it with Whittaker's dark Ghana and send me a photo - I'm gonna be really jealous.  (Wee note: word on the street according to the lovely Claudia is that whittaker's doesn't pool nicely! go for something flat). I used a block of Valrhona, but any good quality (70% or more cacao) dark chocolate will do. 
  • Get yourself some flaky finishing salt. It's just the best thing ever. I like Maldon, but there's a bunch out there.
  • If you don't want to bake all of these all at once, the dough can be scooped and rolled and then frozen, stored in a ziploc bag, so that you always have cookies on hand. Adjust the baking time slightly to account for the frozen dough.
  • I prefer to bake one tray at a time, but if you think your oven can manage, you can do two at once - rotate the trays halfway through the process. You may need to adjust cooking time slightly.
 

 

Chocolate Chip Cookies

- Makes about 28 Cookies -

225g Unsalted butter, at room temperature
170g Dark Brown or Muscovado Sugar
100g Granulated / White Sugar
50g Raw / Turbinado Sugar
1 egg
1 tsp vanilla bean paste or vanilla extract
300g All-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
350g good quality dark chocolate, roughly chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl in the fridge until I am ready to bake. Roll into balls and arrange evenly on the tray - 8 dough balls fit well for me. 

Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store leftovers in an airtight container. 

The Perfect Chocolate Chip cookie - lightly salted dough surrounds puddles of dark chocolate, before being finished up with a heavy dose of flaky sea salt.