chewy cookie recipe, swirl biscuits, how to make bendy cookies

Chewy two-tone chocolate cookie recipe

These deliciously moist and bendy cookies are the result of what would be best described as ‘a bit of a fuck-up’ in the kitchen last night. I almost always use the same cookie recipe (this one, which you’ve already seen if you’re an ice-cream cookie sandwich kinda guy), so more often than not, I just remember (or mis-remember, as happened in this case) what to do.

I like this recipe because you basically do the dry ingredients in one bowl and then the butter and sugar in another, then combine. This time, however, I melted the butter in a saucepan, kept it hot while I added the sugar (straight to the saucepan!) and then dumped it into the flour while it was still pretty dang toasty. Which meant, when I poured in the chocolate chips, they melted into the mixture. That’s how I got the two-tone effect and no chunks of choc, but it’s a happy accident, I assure you…

Makes 12-16 big cookies

You’ll need:

250g plain flour

1 tsp baking soda

170g unsalted butter

220g light brown sugar

100g white sugar

1 tsp vanilla extract

1 egg

1 egg yolk

335g dark chocolate chips

Pinch of salt

chewy cookie recipe, swirl biscuits, how to make bendy cookieschewy cookie recipe, swirl biscuits, how to make bendy cookies

Mix the flour and baking soda together in a large bowl.

Melt the butter in a saucepan, then pour both sugars straight into the hot saucepan and stir. Take off the heat and add the egg and egg yolk as well as the vanilla extract. Stir quickly, and then add into the dry ingredients bowl. Do be careful not to leave the egg in the hot mixture too long – you don’t want scramble-egg cookies!

Pour in the chocolate chips while the mixture is still warm. Stir loosely with a spoon. If you fold them in too thoroughly, you won’t get the two-tone effect, but you need to do it just enough for the chips to melt.

Roll into cookie balls and set on a plate to be popped in the fridge for 10-20 minutes

Preheat the oven (no higher than 160) and bake four at a time on a baking sheet for 10-12 minutes. Sprinkle a little sea salt on top of them, if you like a sweet and salty mash-up.

They’ll look pretty raw when they come out but leave them on the tray for 10 minutes and they’ll crisp up nicely while still being moreish and chewy.

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