Alison roman's choc chip cookies
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Prep Time
15 mins
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Cook Time
19 mins
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Cuisine
American
Alison roman's choc chip cookies
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Slightly adapted recipe of Alison Roan's famous chocolate chunk cookies with a few metric measurements.
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Ingredients
- 260 grams 1 cup plus 2 tablespoons 2¼ sticks cold salted butter, cut into small cubes
- ½ white sugar
- 1/4 cup light brown sugar packed
- 1 tsp vanilla extract
- 2 ¼ all-purpose flour or cake flour
- 175 grams semisweet dark chocolate roughly chopped (you want a few bigger chunks, or bittersweet dark chocolate, 6 ounces
- 1 egg beaten to blend, large, free-range
- demerara sugar for rolling
- sea salt flaky, such as Maldon
Instructions
- Using a stand mixer with the paddle attachment, beat the butter, two sugars and vanilla on medium until light and fluffy (about 3 -5 minutes)
- Scrape down the bowl and then continue mixing on low. Add the flour slowly while the mixer is still running. Then add the chocolate in the same way.
- Divide the dough and half and roll each half into a log shape of around 5 1/2 - 6cm / 2 1//4 inches in diameter.
- Brush the outside of the logs with beaten egg and roll them in demerara sugar to form a light crust. It is easier to do this while the dough is still soft.
- Wrap the dough logs in cling film and put the fridge to firm up for a few hours.
- When you are ready to bake, preheat the oven to 180c/350F and line a large baking sheet with baking paper.
- Cut the cookie into rounds about 1.2cm or 1/2 an inch wide and place them spaced out on the sheet. Sprinkle lightly with sea salt.
- Bake for 12-15 minutes and until the edges are just starting to turn brown.
Notes
- Cookie dough can be frozen until needed or the baked cookies can be frozen. You can free the dough cut or in the log shape.
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