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chocolate cookies with muscavado and salt

FAS_3893I have posted a cookie recipe on here before, quite sure it was the one. I have since found out I was wrong. Having continued to play around with various additions, recipes and techniques I think this is now my go to version. I have kept the muscavado as with my original recipe, because although there is only a little I am quite convinced it alters the taste completely. I have also thrown the mixer out the window for this recipe. I discovered after reading up that it adds too much air into the dough and cause the cooked to rise up then spread. You want to handle it like a shortbread, but you can knead it and be slightly rougher with the dough. There is a whole science behind the humble biscuits. It is unreal. I love my cookies thick, dense and chewy and they don’t look baked when you bring them out. I always edge on under baked with a cookie as they continue cooking on the tray and everyone likes a bit of chew. They will be just fine if you cannot wait and whip them out prematurely. Another reason I love this recipe is that is leaves me with plenty of egg whites for macarons, marshmallows and meringues. You can of course double the below quantities and use 1 whole egg instead of 2 yolks. It will work just as well if you are not looking for an excuse to bake something further. Failing that send your egg whites my way. I love an excuse. This is also great for storing in the freezer, simply slice the number you need and baking straight away. You can also double of triple the quantities and store loads of logs for emergencies. Yes a cookie crisis is an emergency.FAS_3882FAS_3905CHOCOLATE CHIP COOKIES WITH MUSCAVADO AND SALT

55g unsalted butter, at room temperature
25g dark muscovado or dark brown sugar
50g caster sugar
1 teaspoon vanilla extract
1 egg yolk
115g plain flour
1/4 tsp salt
1.5g or 1/8tsp bicarbonate of soda
75g dark chocolate, roughly chopped

Using a wooden spoon mix the butter and sugar together until just combined. You do not want anything light and fluffy here. It is also crucial the butter is soft and at room temperature otherwise you will mixing forever, adding excess air – the dense chewy cookies enemy. Add the vanilla, egg yolk, flour, salt and bicarb and mix to combine. Once starting to come together tip onto your work surface and knead to form a dough. Add the chocolate chips and knead in evenly. Roll into a log between 6 and 9″ long depending on how large a cookie you want/how many you want to yield. Wrap in greaseproof paper and freeze for an hour. Once solid remove and cut into 1/2″ slices, arranging them on a lined baking tray with a little space to spread. Bake immediately at 180C for 8-10 minutes. Enjoy straight away or allow the chocolate to set before trying to take of the tray.

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  • David - I just made a vegan version of these (Ener-G egg replacer and Earth Balance butter) with white chocolate and they are delicious! Thank you for the recipe.ReplyCancel

    • Flora - Wow I am so glad they worked even with the substitutes! Thank you for giving it a go.ReplyCancel

      • David - You’re quite welcome. I very much doubt this will be the last recipe I try from here. I already have my eyes on the peanut butter cookies haha.ReplyCancel

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