Early readers may recall me sharing one of my all-time favourite recipes for the perfect chocolate chip cookie (here). Chewy, oh-so-dunkable and ultra chocolatey, I called them the pinnacle of cookie perfection - and so many of you who attempted them at home seemed to agree.
Well, now I have to hold up my hands. I was wrong – they weren’t the pinnacle of cookie perfection. Nope, they weren't actually even close. THESE are cookie perfection:
Inspired by Heston Blumenthal’s At Home cookbook and the fabulous London Bakes, I decided to take my own cookie recipe one step further by making my own chocolate chips. My very own chocolate truffle chips, to be precise…
It was like I had died and gone to chocolate heaven. Just looking at them makes my mouth water. The only problem I had was that I scoffed half of the chips and didn't leave enough for my dough!
I know it may seem like a lot of faff, but I promise that it is so very worth it – these truffle chips just seem to add that little bit extra to every cookie. They are melt-in-your-mouth chocolatey, gooey, and pretty much heaven-sent.
It even works out cheaper than buying shop-bought chocolate chips!
And, let me tell you, these truffle chocolate chips also happen to make the best cookie dough in the world. It is so delectable in fact that I was only left with about two cookies the first time I made it.
Sam x
Ingredients:
10g golden syrup
70g heavy/double cream
65g dark chocolate (Experiment with flavours for different truffle chips - I loved Lindt chocolate orange!)
Pinch of salt
Method:
1) Place cream and syrup in a saucepan and simmer gently. Meanwhile, melt the chocolate in a bain marie or in 25 second blasts in the microwave.
2) Combine the hot cream with the salt and add to the melted chocolate 1/3 at a time, making sure to incorporate all.
3) Allow to cool ever so slightly before pouring onto a tray lined with baking paper. Stand at room temperature for an hour, then freeze until solid (about 4 hours) Remove from freezer and cut into small squares - place back and keep in the freezer until just before your chips are needed.
Chewy Chocolate Chip Cookies
(Makes 10 cookies)
Ingredients:
250g plain flour
1/2 tsp bicarb
1/2 tsp salt
170g unsalted butter
1/2 tbsp good quality vanilla extract
200g dark brown soft sugar
100g caster sugar
1 egg
1 egg yolk
One portion chocolate truffle chips (see above)
Method:
1) Preheat the oven to 170C and grease and line a couple of baking trays.
2) Sift together the flour, bicarb and salt, then set aside. Melt the butter in a pan and then beat it together with both of the sugars until it is well combined. Add the vanilla, egg and egg yolk and beat once more until light and creamy.
4) Stir in the sifted ingredients until they are just blended, then add in the chocolate chips (straight from the freezer) and give a gentle mix.
5) Leaving a large space in between each cookie, dollop the dough onto the prepared baking trays (a heaped tablespoon for each cookie) and flatten ever so slightly. Bake in the oven until they are golden (this usually takes around 12-15 minutes).
6) Cool on the baking trays, then serve them up with a vat of tea and DEVOUR! Eat as many as you can, then maybe (just maybe) think of sharing them around...
