My Secret Recipe for Gooey Chocolate Chip Cookies
Discover my secret recipe for irresistibly gooey chocolate chip cookies.
Ingredients
- 7 tbsp (100g) French unsalted or semi-salted butter
- 1/2 cup (100g) whole cane sugar or "muscovado"
- 1 egg
- 1 Madagascar bourbon vanilla bean
- 3/4 cup (150g) dark chocolate bar with at least 70% cocoa
- 1¼ g (160g) T45 or T55 flour
- 1/2 teaspoon (2g) baking powder
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, cream the softened butter and sugar together until well combined and fluffy.
- Add the egg, followed by the vanilla seeds (or vanilla extract). To prepare the vanilla bean, split it open with a sharp knife and scrape out the seeds; discard the pod. Mix well.
- Gradually incorporate the flour and baking powder, mixing until the dough comes together.
- Break the dark chocolate into pieces of varying sizes and fold them into the dough.
- Shape the dough into small balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10 minutes at 350°F (180°C), or until the edges are slightly golden.
- Remove from the oven and transfer the cookies to a wire rack to cool completely before serving.
Notes
This recipe yields about 8 to 10 cookies.