11 May 2020
This ridiculously good chocolate chip cookie is set to become your new addiction! We’ve levelled up everyone’s fave cookie flavour with the addition of burnt butter and Woolloomooloo coffee. Ours are extra big, smashed, sea salt topped discs of amazingness! Yes one is plenty but it definitely won’t stop you wanting more. You can try to find a better cookie recipe but we are absolutely confident you wont find anything to compete!
Ingredients
- Wet:
- 75g butter, browned
- 85g vegetable oil
- 200g brown sugar
- 100g white sugar
- 2 large eggs
- 1 tbsp vanilla extract
- Dry:
- 5g salt
- 4.5g baking soda
- 420g plain flour
- 15g corn flour
- Other:
- 400g chocolate buttons (dark or milk chocolate or a mix of both)
- 22g freshly ground Toby's Estate Woolloomooloo blend
- Sea salt flakes for garnish
STEP 1
Pre heat oven to 200C. Line 2 baking sheets with baking paper.
STEP 2
Brown butter in saucepan and set aside to cool.
STEP 3
Mix dry ingredients together, plain flour, corn flour, baking soda, and salt.
STEP 4
In another bowl mix together wet ingredients, brown sugar, white sugar, eggs, veg oil, vanilla extract and cooled brown butter.
STEP 5
Combine the wet and dry ingredients together until well mixed. Then add the coffee grounds and chocolate buttons, using your hands to mix together.
STEP 6
Portion the dough into 130g balls. Place on a lined baking tray, leaving at least a 2 inch gap between balls.
STEP 7
Bake for 15 minutes. Remove from oven and using a spatula, immediately smash cookie down to flatten and crack it slightly. Sprinkle with flaked sea salt. Allow to cool a little before eating.
STEP 8
Cookie dough will last in the freezer for up to 3 months - however there is no way you will wait this long to eat these cookies!