Santa’s Chocolate Chip Cookie

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By Darren Purchese

This is THE best chocolate chip cookie you’ll ever have. Period.

Leave these bad boys out on Chrissy Eve for the man in red and your guaranteed to make the nice list.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

2

Portions

18
pieces

Share Recipe

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Ingredients

Servings

metric
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220g unsalted butter, softened
200g soft brown sugar
180g caster sugar
20g salt
1tsp bicarbonate of soda
1 whole vanilla pod, seeds scraped
110g eggs, (approx. 2 large eggs)
400g plain flour
30g cocoa nibs
150g milk chocolate buttons plus extra for finishing
250g dark chocolate buttons plus extra for finishing
 
1

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed.

 

2

Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.

 

3

Add the flour, cocoa nibs and chocolates and mix slowly to combine.

 

4

 

5

Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

 

6

To bake… preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle.

 

7

To finish… dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt.

Don't forget a carrot for Rudolph.

 

1
0 hours 0 minutes

For the cookie dough… Cream the butter, the sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed.

2
0 hours 0 minutes

Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.

3
0 hours 0 minutes

Add the flour, cocoa nibs and chocolates and mix slowly to combine.

4
0 hours 0 minutes
5
0 hours 0 minutes

Remove from the machine and use lightly floured hands and scales to weigh 85 g balls of dough. Roll these into balls and reserve on a tray and refrigerate.

6
0 hours 0 minutes

To bake… preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 cookies at a time depending on the size of your oven or trays. Bake for 18-20 minutes, remove from the oven and press each cookie down gently with a weight such as the base of a saucepan. Do not squash completely, just flatten slightly. This will make the cookie crunchy on the outside and chewy in the middle.

7
0 hours 0 minutes

To finish… dot extra chocolate buttons onto the surface of the warm cookie as shown and place them back into the still warm oven for 30 seconds to melt.

Don't forget a carrot for Rudolph.