Look no further, Janes Patisserie has created the ultimate gooey chocolate chip cookies. Her recipe is flawless and you can get the full recipe on her blog here. Whilst I adore the classic chocolate chip variety I’ve now been making these cookies on almost a weekly basis and I’ve been mixing up a few flavours and sharing them below.
Jane’s Patisseries Original Recipe:
- 125 g Unsalted Butter
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla
- 275 g Plain Flour
- 1 tbsp Corn Flour
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 300 g Chocolate Chips (150g Dark, 150g Milk)
- Add your butter and sugars to a bowl and beat till creamy – I use my stand mixer with the beater attachment!
- Add in your egg, and beat again. If using vanilla, add it in now!
- Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
- Add in your Chocolate Chips and beat till they’re distributed well!
- Weigh your cookies out into eight cookie dough balls – they’re about 120g each!
- Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don’t personally flatten the cookies, as they flatten enough during baking – however, if you like flat cookies, flatten them a bit before baking.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
Milk Chocolate Orange
Add 1tbsp of orange essence to the cookie dough mixture and only use milk chocolate instead of a 50/50 dark and milk split. For this I’d even use Dairy Milk instead of cooking chocolate and it tastes exactly like the Ben’s Cookies chocolate orange cookie.
Dark Chocolate Ginger
Into the cookie dough mixture add 1 tbsp of ground ginger powder (can be found in the condiments and spices aisle of the supermarket) and 2 tbsp of chopped crystallised ginger which is found in the baking section of the supermarket. For this recipe I only use dark chocolate.
Milk Chocolate Dipped Coconut White Chocolate
Fancy a bounty cookie? Well add 2 tbsp of desiccated coconut to your cookie mixture and only white chocolate. Then make a milk chocolate sauce – simmer 30ml double cream until it comes to the boil, turn the heat off and add in 50g milk chocolate and stir until melted through. Dip half the cookies in the melted chocolate mix and leave to cool on a rack until set.
Raspberry White Chocolate
A no brainer – purely white chocolate and add 50g of chopped raspberries. I find frozen raspberries are better because they don’t fall apart AND they’re considerable cheaper and you can get them in any season.