Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chocolate Chip Cookies (recipe courtesy recipetineats.com)

Ingredients
225g unsalted butter, cut into 1cm / 1/2″ cubes

DRY INGREDIENTS:
2 cups (300g) plain flour / all-purpose flour, spooned and levelled
3 tsp cornflour/cornstarch , tightly pack and level the spoon measure
0.25 tsp baking powder
0.5 tsp baking soda / bi-carb, sifted if lumpy
0.5 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

WET INGREDIENTS:
200 g brown sugar (light brown sugar)
100 g caster sugar / superfine super (sub regular/granulated)
1 large egg (55g / 2 oz in shell), at room temp
1 yolk from a large egg, at room temp
1 tsp vanilla extract

CHOC CHIPS
1.5 cups (250g) dark chocolate chips / semi-sweet choc chips, plus extra for
decorating
0.75 cup (150g) milk chocolate chips

DIRECTIONS
BROWNED BUTTER:
1. Simmer to brown – Put the butter in a silver saucepan or small pan over
medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5
minutes, stirring every now and then, until it gets real foamy, you see little
golden specks (wade through foam to see) and it smells nutty & extra buttery.
2. Cool – Immediately pour into a heatproof bowl, including all those golden
specks. Cool to room temperature (~45 minutes), cool enough so it won't melt
the choc chips

DOUGH:
1. Whisk Dry ingredients in a separate bowl.
2. Mix Wet – To the browned butter, add both sugars and mix with a wooden
spoon. Add the egg, yolk and vanilla. Mix until smooth – it will look caramel.
3. Finish dough – Add the Dry ingredients and mix until the flour is mostly
incorporated. Add the choc chips and stir until the flour is fully incorporated.

4. Make dough discs – Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough,
roll into a ball then shape into a 3.75cm/1.5" thick round disc. Place in a very
airtight container. (Note 5 for smaller cookies)
CHILLING:
Fridge 12 hours – Refrigerate for 12 hours, up to 48 hours (Note 6 for different chill
times).

BAKING:
1. Preheat oven to 180°C/350°F (170°C fan-forced). (Note 7)
2. Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking
paper/parchment paper. (Note 8 baking tips)
3. Bake for 17 minutes or until the edges are golden and the surface is just set
(ie not melty raw dough) but still pale.
4. Decorate and cool – Working quickly, press extra choc chips on the surface
(Note 9), then cool on the tray for 20 minutes – finishes baking, edges crisp
more and they get more golden all over.
Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy
round shape.
5. Grab now – peak eating moment! Or, transfer to a rack to cool fully before
storing in an airtight container.

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