Surprise Chocolate Cookie

There is no secret ingredient to the perfect cookie, but if your looking to treat yourself to a soft chewy with a little crunch then this is the one for you. Oooh so satisfying!

I love the chocolate chip surprise on the inside and on the outer it looks like a sugar cookie but it's not. The vanilla just adds onto the excitement.

* the trick to hiding it the colour of chocolate and the dough when baked should be almost the same.

INGREDIENTS

1 cup bread flour

¾ cup all-purpose flour

2 teaspoon table salt

1 teaspoon baking soda

1 cup unsalted butter (225g)

1 cup dark brown sugar

½ cup white sugar

2 teaspoons vanilla extract or any of your favourite extracts like pineapple or orange.

1 teaspoon espresso powder (I used coffee powder)

1 large egg

1 large egg yolk

½ cup semisweet chocolate chips or smarties or just nothing like mine.

Chocolate chuncks, galaxy or kit kat/ yorkie etc...

*it's really your choice if you want to substitute ingredients or change flavours or brands.

In a bowl, sift together the flours, salt, and baking soda and set it to one side,

In a medium saucepan, add the butter and melt over medium heat.

*The larger the pan you use, the quicker the process will be!

Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly.

*Remove the saucepan and leave it aside at room temperature.

In a large bowl, add the sugars, vanilla, coffee powder, and melted butter. Cream together with an electric hand mixer or just use a regular wisk until light and fluffy.

Add the egg and yolk and beat until incorporated into the mix.

Add the dry ingredients, to the mix little at a time to avoid flour going everywhere. It is fine if the flour on the sides is not fully incorporated since we will do it in the next step.

Cut the chocolate into chunks and add in the chocolate chips to the dough, using a wooden spoon fold the dough.

Scoop the cookies onto a parchment paper/ baking sheet, space the dough 3 inches apart from one another.

*For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.

Preheat the oven to 180˚C and bake for 15 minutes.

Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.

Enjoy! I had mine with a scoop of vanilla raspberry ripple ice cream.