Tuesday, October 30, 2012



I'm not the type to go to Maccas and shovel in three cheeseburgers or gobble a doner kebab or, if all else fails, raid the closest public vending machine after a drunken night out.

However, with every rule cometh thy golden baked goods exception.

After a somewhat boozy evening the other night I got home at about 3am and demolished (just) a few of these babies.
And I'm not embarassed to admit it, because honestly, really...dark chocolate chip cookies with sea salt. Need I say more?

The Best Cookies Around
Makes about 18 big-uns

125g butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 3/4 cups white self raising flour
2 teaspoons sea salt- seems excessive, but it works trust me
1 block of fair trade dark chocolate (chocolate quanities are loose- the more the merrier in my opinion) - roughly chopped

Cream the butter, sugar and vanilla together with an electric whisk until light and creamy.
Add the egg in and continue to beat until well incorporated and fluffy.
Using a wooden spoon, mix in the flour and the sea salt and stir until a dough is formed. Now chuck the choc bits in and mix to incorporate.

Shape tablespoons of dough into small balls and place on a lined oven tray. The key to making softly chewy cookies is to NOT press the balls down at this point - they will naturally flatten as they cook.
Cook in a preheated 160-180°C oven for about 12 minutes, or until lightly golden. Remove and place cookies on a rack to cool.

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