Chocolate-chip Cookies

Chocolate-Chip Cookies

Makes approx. 20 cookies

 

The key to a lovely light, moist cookie dough is a methodical weighing-out of the ingredients. With its high-capacity and high-precision weighing platforms and add-and-weigh function, the Dual Platform Digital Kitchen Scales make light work of this.

For the chocolate chips
20g golden syrup
100g whipping cream
125g dark chocolate, broken into pieces (minimum 65% cocoa solids)
¼ tsp smoked sea salt

For the cookie dough
440g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
1 tsp instant coffee powder
230g unsalted butter, diced
520g golden caster sugar
2 whole eggs
15g vanilla bean paste

To make the chocolate chips, bring the golden syrup and cream to a simmer in a pan over a medium heat. In the meantime, melt the chocolate pieces in a bowl over a pan of simmering water. Once the cream starts to simmer, remove the pan from the heat and stir in the sea salt. Add the warm cream into the melted chocolate in three stages, stirring well to thoroughly incorporate after each addition. Allow to cool slightly before pouring the mixture onto a tray (20 x 30cm) lined with parchment paper. Allow to stand at room temperature for 1 hour, then place in the freezer until completely frozen. Remove from the freezer and cut into 5mm cubes. Store in the freezer until needed.

To bake the cookies, pre-heat the oven to 190°C. Sift the flour, bicarbonate of soda, baking powder, salt and coffee powder in a bowl and set aside. Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture becomes light and fluffy. Reduce the speed to low and add the eggs, one at a time, and continue to mix until well incorporated. Add the vanilla, followed by the flour mixture. Continue to mix for 3–5 minutes until a dough is formed. Add the frozen chocolate chips and mix for another 30 seconds.

Portion the dough into 40g balls (using an ice cream scoop) and place on a parchment-lined baking tray approximately 10cm apart. Bake for 8–10 minutes or until golden brown. Remove the tray from the oven and allow the biscuits to rest for a few minutes before placing on a cooling rack.