Hello hello!
This last week has been one of madness, as we are leading up to the WEDDING!
I am getting married. In three days. Yes, three days.
And here I am writing a blog post.
I just really wanted to share this amazing chocolate chip cookie recipe by Alison Roman, which has been a fast favourite in my household.
When you need a quick, easy, make-ahead cookie recipe, and you don’t have time for wild things like softening butter, it’s a really good go-to.
We have had this last week off work, but it has been full of friends flying in from overseas, last minute wedding details and cake preparations – because yes, I am making my own cake!
I had a few occasions where I really wanted to have some cookies handy, so I whipped up a big batch of this shortbread and have been slicing and baking as required, which has made life so easy.
I just need to let you know a few things about this recipe. Firstly, this is a shortbread cookie, not a normal chocolate chip cookie. It has more of a buttery, melt-in-your-mouth shortbread flavour, more like these Chocolate Chip Espresso Bars than a regular chocolate chip cookie. What this does mean though, is that these cookies keep better – they stay crisp and buttery on the bench for a few days.
Secondly, the original version of this recipe requires you to brush the chilled cookie dough log with egg and roll it in sugar before slicing and baking. You are welcome to do so, but I chose against (and I did try both versions). I don’t do it because, well, let’s face it, I don’t really need the extra sugar. But also because it’s a messy extra step that I don’t have time for. I just want the cookies baked, like, now!
Without further ado, here is my lazy girl version of these insta-famous chocolate chip cookies.
- 250g unsalted butter, lightly softened only if you have time (1 cup + 2 tbsp)
- 110g caster (superfine) sugar (1/2 cup)
- 55g brown sugar (1/4 cup)
- 1 tsp vanilla paste or extract
- 1 tsp sea salt
- 330g plain flour (2¼ cups)
- 170g dark chocolate, chopped (1 cup approx.)
- Using a stand mixer with paddle attachment, beat the butter, both sugar, vanilla and sea salt until light and fluffy. Scrape down the sides if necessary.
- Add the flour and mix on a low speed until combined.
- Pour in the chocolate chips and mix until evenly incorporated.
- Divide the dough in half and shape each half into a log. Place onto a piece of cling wrap and roll up to seal. Chill for 2 hours minimum, but it will be fine in the fridge for 5 days or so.
- Once ready to bake, preheat the oven to 180 C (350 F, 160 C fan forced) and line 2 trays with baking paper.
- Using a sharp serrated knife, slice 1cm (1/3 inch) slices off the logs and place them on the baking trays, leaving a little room for spreading. Sprinkle each cookie lightly with sea salt (optional).
- Bake for 12 - 15 minutes, until the edges start to brown. Allow to cool if you can resist!
- Makes around 24 cookies.
- Happy baking!
Recipe adapted from Alison Roman.