The Best Chocolate Chip Cookie Dough Recipe
CHOCOLATE CHIPS COOKIES!
Hello and welcome to a little mini-series of recipes on our video blog. For these recipes, we reached out to our friend Karlee at KarleesKupcakes to create the first of this series of fun and flavorful recipes. For those of you that donʼt know Karlee, she owns and runs Karleeʼs Kupcakes in Detroit, Michigan. Recently she relocated from Brisbane, Australia to Detroit, and is loving life in the USA and seems to absolutely be loving it! "Between the plethora of food, sight-seeing oh and scoring myself a husband, I don’t think Iʼll be getting bored anytime soon!" those are truly her words and we are happy to hear them and to have you Karlee.
Now to the good stuff. A super-fast and easy chocolate chip cookie recipe with a little gold foil twist you might say.
When we first reached out to Karlee about sharing some fun recipes while incorporating our incredible products her response was "if 24k edible gold leaf doesn’t belong on cookies then I don’t know where it belongs." We took that as a yes and without looking back we are glad to have Karlee as part of our extended family.
Being originally from Australia, Karlee has been mindful of all of her friends and followers on both sides of the pond so this recipe is universally friendly with metric and imperial measurements too for the Aussies, Americans, and everyone in
between! Watch the video recipe with the full recipe below.
To the chocolate cookie recipe!!
178g/1.25 cups all-purpose flour/plain flour
99g/ 1/2 cup white/caster sugar
99g/ 1/2 cup packed brown sugar (light or dark)
1/2 tsp baking powder
1 large egg
175g/ 1 cup chocolate chips (I use semi sweet/dark)
113g/ 1/2 cup melted butter
Not included in the recipe but highly recommend 1 each Madagascar vanilla bean or 1-2 tsp vanilla extract
2 sheets Slofoodgroup 24k edible gold leaf (I like the lightly pressed option)
Yields: 15 mouth watering chewy chocolate chip cookies
Preheat your oven to 190C/375F and line two baking trays/cookie
sheets with baking/parchment paper. Combined all ingredients in a large bowl minus the chocolate chips until a firm but glossy dough forms. Add in your chocolate chips and don’t be scared to use some clean hands to really get everything mixed in well. I use a 24-size ice cream or cupcake scoop for nice even cookies and spread them out to about 7 or 8 on a tray. I like to use the tip of my fingers to gently flatten the tops of the cookies too but the beauty of using melted butter means they flatten into a cookie a lot quicker in the oven! If you donʼt have a scoop thatʼs ok! Itʼs roughly two tablespoons of cookie dough batter in a ball. Bake for 10-12 mins depending on your chewy to crunchy preference and let cool for 10-15 mins or as long as you can keep your hands off them! A little trick Karlee has learnt along the way is when the cookies are hot, press a few extra chocolate chips on top for that extra chocolatey chip cookie look!
Gold leaf time!
Take a gold leaf sheet and a brush, I like the number 2 fan brush to pick up the leaf and brush it gently on the cookie. The moisture in the cookie and chips help the gold leaf to settle and stick! Store in an air tight container for up to 5 days, if they last that long!