Not everything needs to be miso’d, browned, reduced or otherwise interfered with, so this one is for anyone who just wants a really, really good chocolate cookie :)
I wanted a classic chunky bakery style cookie: crisp and almost shell-like on the outside, incredibly soft through the middle, and absolutely full of pools of melty chocolate. I’ve used good quality milk, dark and white chocolate, all chopped rather than left as neat chips, so you get those irregular puddles and pockets of chocolate running through the dough.
There’s milk powder in there for a little extra toasted, creamy depth and a touch of espresso to bring out the chocolate (as if anyones gonna say it’s not chocolatey enough!). It’s salted enough to sharpen everything and make the chocolate sing, but it shouldn’t ever read as a salty cookie.
I also use a bit of an uno reverse method for these, mixing the butter, sugar, chocolate and dry ingredients before adding the egg right at the end, just to bring everything together. Keeping most of that moisture away from the flour until the last moment helps limit gluten development while I’m mixing, which is part of how I’m trying to keep that interior ridiculously soft.
No unusual flavour combination, no big concept. Just milk, dark and white chocolate, a soft bakery style middle, crisp exterior and enough chocolate that you’re probably going to get it on your hands :)
Heat it up for a coupla mins in the microwave or air fryer, if you’re feeling decadent.
Dispatch & Delivery
Orders will be freshly baked and dispatched on Friday 14th August via Royal Mail Tracked 24, with expected delivery on Saturday 15th August.
Please provide a suitable delivery address where your parcel can be received on Saturday. All orders are sent via Royal Mail and I’m unable to offer hand delivery or collection.
Royal Mail delivery times are estimated and cannot be guaranteed.
Allergens
Contains: WHEAT (GLUTEN), EGG, MILK, SOYA
Not everything needs to be miso’d, browned, reduced or otherwise interfered with, so this one is for anyone who just wants a really, really good chocolate cookie :)
I wanted a classic chunky bakery style cookie: crisp and almost shell-like on the outside, incredibly soft through the middle, and absolutely full of pools of melty chocolate. I’ve used good quality milk, dark and white chocolate, all chopped rather than left as neat chips, so you get those irregular puddles and pockets of chocolate running through the dough.
There’s milk powder in there for a little extra toasted, creamy depth and a touch of espresso to bring out the chocolate (as if anyones gonna say it’s not chocolatey enough!). It’s salted enough to sharpen everything and make the chocolate sing, but it shouldn’t ever read as a salty cookie.
I also use a bit of an uno reverse method for these, mixing the butter, sugar, chocolate and dry ingredients before adding the egg right at the end, just to bring everything together. Keeping most of that moisture away from the flour until the last moment helps limit gluten development while I’m mixing, which is part of how I’m trying to keep that interior ridiculously soft.
No unusual flavour combination, no big concept. Just milk, dark and white chocolate, a soft bakery style middle, crisp exterior and enough chocolate that you’re probably going to get it on your hands :)
Heat it up for a coupla mins in the microwave or air fryer, if you’re feeling decadent.
Dispatch & Delivery
Orders will be freshly baked and dispatched on Friday 14th August via Royal Mail Tracked 24, with expected delivery on Saturday 15th August.
Please provide a suitable delivery address where your parcel can be received on Saturday. All orders are sent via Royal Mail and I’m unable to offer hand delivery or collection.
Royal Mail delivery times are estimated and cannot be guaranteed.
Allergens
Contains: WHEAT (GLUTEN), EGG, MILK, SOYA
