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Dwarven Gold Chippers

On the menu it’s Chocolate Chip Cookies — Dozen.

Browned butter, a pinch of coarse salt on top, still soft in the middle.

Makes

About 30 cookies — the dozen she sells is a little under half a batch

Hands on

20 min

All in

1 h 5

Oven

175 °C (350 °F)

One step at a time, screen kept awake

What you need

• 1 cup (226 g)unsalted butter, softened
• 1 cup (200 g)brown sugar, packed
• ½ cup (100 g)granulated sugar
• 2 largeeggs
• 2 tsp (10 ml)vanilla extract
• 2¾ cups (330 g)all-purpose flour
• 1 tsp (5 ml)baking soda
• ½ tsp (2 ml)baking powder
• 1 tsp (5 ml)salt
• 2 cups (340 g)chocolate chips — or a mix of chips and chunks

How it goes

1. 1

   Cream the butter and both sugars until light and fluffy, about 2 minutes.

2. 2

   Add the eggs and vanilla, mixing until smooth.

3. 3

   In a separate bowl, whisk the flour, baking soda, baking powder and salt.

4. 4

   Fold the dry into the wet until just combined.

5. 5

   Stir in the chocolate chips.

6. 6

   Chill the dough 30 minutes — this is what gives you gooey centres instead of flat discs.

7. 7

   Heat the oven to 350 °F (175 °C).

8. 8

   Scoop into balls of about 2 tbsp each onto a lined baking sheet.

9. 9

   Bake 10–12 minutes, until the edges are set but the centres still look soft.

10. 10

    Let them sit on the tray 5 minutes before moving to a rack. They finish cooking on the hot pan.

A couple of things

• More brown sugar than white is deliberate — brown sugar holds moisture, and moisture is what keeps a cookie soft on day three.
• Pull them when the centres still look underdone. They look wrong coming out and right twenty minutes later.
• A pinch of flaky salt on top before baking is worth doing. So is swapping half the chips for chunks, for bigger melted pockets.
• Refrigerating baked cookies dries them out. Counter for 3–5 days, or freeze the raw dough — it thaws beautifully and stays gooey.

Contains : wheat, milk, eggs, soy