My version of the Subway cookie

Banging Chocolate Chip Cookie

My version of the Subway cookies. These have the perfect texture -the secret lies with banging them while cooking. It causes the cookies to fall and creates a chewy center.

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Course Dessert

Ingredients

  

• 2½ cups flour
• ½ tsp baking soda
• 200 g butter
• 4 Tbsp coconut shortening/oil
• ½ cup caster sugar
• 1 cup packed brown sugar
• 1½ tsp vanilla
• 2 eggs
• 350 grams dark chocolate , I use 50% Whitakers

Instructions

 

• Whisk together the flour, baking soda in a bowl
• In a stand mixer with paddle attachment cream butter until light and fluffy , then add coconut shortening until evenly mixed together. Add sugars and beat for 3 mins on low speed. Mix in vanilla
• Add eggs one at a time until just incorporated
• Add flour mixture and just work in the mixture. I actually do this by hand to prevent overmixing
• Chop up block of chocolate into small squares then mix into dough,
• Scoop cookie dough out and place on baking paper lined tray. I use a small ice cream scoop to get similar sized portions
• Refrigerate for at least 30 mins-but they improve the longer you let them sit . At this point you can freeze the dough.
• To bake- heat the oven to 180C
• Remember to spread out the cookies out so they don't merge together.
• The secret to these cookies are to literally bang the pan while cooking. I do it after 4 mins then again after another 4 mins then at the end. The total cooking time will be between 12-15 mins.
• Allow to cool slightly on tray then put on cooling tray.

Notes

Variations

Gluten Free-sub 1 cup of almond flour and 1 cup gluten free flour 

Add Pecans

White chocolate cookie- 2 cups flour, 3/4 cup cocoa powder use white chocolate 

Keyword chocolate, cookies, dessert