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.
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