Happee Monkee

I’ve made this three times now because it is oh-so-good! It’s really one of the best chewy chocolate chip cookie out there and I found it on one foodie’s blog (I apologize for not including her link here as I can’t seem to find it on my bookmark).

The story behind the cookies is a little like Goldie Locks. The first time I made these cookies, I left it too long in the oven. So it was too hard. The second, I used sea salt instead (never, never, again) and it was shocks too salty. The third, it is just nice. Because after three times, I should be able to get it right. However, despite the mayhem, the cookies turned out pretty well (I mean, if you put the crisp and salt aside, you’d know, it could be better).

Note: I find it crucial to follow the temperature & baking time. The balancing point is to check at 15 minutes and if it’s hard on the outside but still soft to press, it’s good to take out. Leave it to cool and it will harden.

Also, use good quality dark chocolate chips, it makes a huge difference. The first time I did it, I chopped up a bar of dark chocolate and it was beautiful. Unfortunately, I left it too long in the oven and it was crispy instead of chewy doughy cookies.

Chewy Chocolate Chip Cookie ( makes about 40 )
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• 2 cups plain flour
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (about 120g) butter, melted and cooled until just warm
• 1 cup brown sugar
• 1/2 cup caster sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups chocolate chips

Method:

1. Preheat oven to 160c (or 325F).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together flour, baking soda and salt.
4. In a large bowl, whisk together butter and sugar.
5. Beat in the egg, egg yolk and vanilla.
6. Beat in flour mixture.
7. Fold in the chocolate chips.
8. Arrange mixture unto tray and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
9. Bake for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie.

Allow cookies to cool before removing them from the baking sheet.