This recipe calls for some extra time as you need to refrigerate the dough, but its so worth it when you get crunchy golden outsides and gooey soft insides!
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
100g cold unsalted butter, cut into 1 cm pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ tsp vanilla extract
1 large egg, at room temperature, lightly beaten
200g dark chocolate
1) Chop the chocolate up, break it up into blocks and then cut each block into quarters
2) Sift together the flour, baking soda, and salt into a medium bowl and set aside.
3) Cream the butter and sugars with a hand mixer (or standing mixer) on low speed until it is smooth and lump free, about 3 minutes stopping occasionally to scrape down the sides of the bowl.
4) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl .
5) Add the flour mixture. Beat (low speed) until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix with a wooden spoon until they are just incorporated.
6) On a clean surface, roll the dough out into a think ‘snake’. About 6 or 7 cm in diameter. Then wrap in clingwrap (plastic wrap) and refrigerate for at least 1 hour, preferably 24 hours.
7) Preheat oven to 180 C. Adjust racks to lower and upper thirds of the oven. Or middle shelf if you have a small oven like me 🙂
8) Line two baking trays with baking paper. Take the cookie dough ‘roll’ out of the fridge, unwrap it and then slice it into rounds about 1.5cm thick and place the cookie dough rounds onto the baking paper about 5cm apart .
9) Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. (But remember to turn the baking trays back to front and switch racks halfway through the baking time)
Remove the trays from the oven and carefully slide the baking paper directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.