I have always been a fan of chocolate chip cookies, and bake quite a few different recipes. This is my go-to chic chip cookie recipe, and the cookies are chewy and chocolate-y, very more-ish.
However, they often end up a bit flat, which is fine by me – who’s going to tell a cookie that it’s too thin? But way back in 2016 when I blogged this recipe, I came up with a great way to eat these cookies – make them into cookie and ice cream sandwiches! Or make a cookie stack with lots of layers!
1/2 cup brown sugar
1/2 cup caster sugar
1 free-range egg
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
50g chocolate chips (milk or dark)
50g good quality dark chocolate chopped into little and bigger shards
Note: This is a food processor cookie. It would definitely be great to make it with an electric mixer – and for the purists, you will get really nicely creamed butter and sugar. But the food processor method is super quick – and your cookies are ready in no time.
Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.
Cream the butter and sugar in the food processor until light and well, creamy! Add the vanilla extract and egg and process well. Add the flour and baking powder. You can sift them first, I never do. Gently pulse until the mixture is smooth. Stir in the chocolate chips and the chopped chocolate.
Drop in dessert spoonfuls for large cookies or teaspoonfuls for smaller cookies on to the baking paper. You need to leave a gap of at least the size of 2 cookies between each (about 3 or 4 cms). Bake until the cookies are lovey and golden brown. This is usually between 12 and 15 minutes. I have found that watching the cookies is a better guide to when they are cooked than simply cooking for a certain number of minutes.
Cool for a few minutes on the baking trays, then finish on a wire rack. Store in an airtight container.
T o make an icecream sandwich, put two cookies together with your favourite icecream! I used choc-peanut-salted caramel swirl. Good old vanilla would be fab. Drizzle with chocolate.
To make a cookie stack, pile up cookies with any filling you like – cream, chocolate, or buttercream icing. I made a passionfruit buttercream for this stack.