I had a real hankering for chocolate chip cookies all week and it was practically like destiny that we would have to make some as an older Nigella Lawson cookbook that I’d ordered had just arrived and it happened to have a chocolate chip cookie recipe in it. In the book she writes that while chocolate chip cookies are never difficult to make, they’re just difficult to get right and this was her tried and true recipe. Well alright then!
Makes about 1 and a half dozen cookies.
150 grams room temperature unsalted butter / 125 g coconut palm sugar (in her recipe she says to use brown sugar but we really wanted to try it with the coconut which is supposedly ‘healthier’ than regular sugars) / 100 g sugar / 1 whole egg (that must be cold straight out of the fridge) / 1 egg yolk (also cold) / 2 tsp vanilla extract / 300 g all purpose flour / 1/2 tsp baking soda / 1 packet semi-sweet chocolate chips (300 g)
Preheat oven to 350F and line a large baking sheet with either parchment or a silicone baking sheet. Melt the butter either in the microwave or as Rock did, in a measuring cup which he sat in the sink filled with hot water. (I thought he did that ‘cus the recipe told him so but apparently it was all his own doing!) In a mixing bowl, beat together the coconut sugar, regular sugar and melted butter which you have let slightly cool. Next, beat in the vanilla, egg and egg yolk until creamy. Now mix in the flour and baking soda but only until it has just all come together and then fold in the chocolate chips. Use an ice cream scoop (or a 1/4 measuring cup) to measure out and shape the cookies and then space them out on the baking sheet roughly 8 cm apart as they will spread out as they bake.
We baked ours in 2 batches and while the first was baking, we stuck the rest of the dough in the fridge to keep cold. Bake for about 15 to 17 minutes or until the edges of the cookies are just ever so slightly starting to get golden. Let the cookies sit on the baking sheet for about 5 minutes and then move them onto a wire cooling rack (though we ate a couple before they made it onto the rack!) These cookies turned out soooooo good. And substituting the brown sugar with coconut sugar worked great, which we weren’t really sure if it would. Yay! Thanks Nigella!