Gooey Chocolate Chip Cookies — 2 servings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Melt 57 g unsalted butter.

Step 2

Let it cool for about 5–10 minutes so it’s warm, not hot.

Step 3

In a bowl, mix the melted butter with:

Step 4

* 68 g brown sugar

Step 5

* 25 g white sugar

Step 6

Whisk for about 30–60 seconds until smooth.

Step 7

3. In a small cup, whisk together:

Step 8

* 1 whole egg

Step 9

* 1 egg yolk

Step 10

Use half of that mixture in the cookie dough.

Step 11

4. Add the half egg mixture plus:

Step 12

* 1 tsp vanilla

Step 13

Whisk until smooth.

Step 14

5. In another bowl mix:

Step 15

* 70 g flour

Step 16

* ¼ tsp baking soda

Step 17

* ⅜ tsp salt

Step 18

6. Add the dry ingredients to the wet mixture. Stir gently only until the flour disappears. Don’t overmix.

Step 19

7. Fold in 50–65 g chocolate chips/chunks. Save a few pieces for the tops.

Step 20

8. Cover the dough and put it in the fridge for 30–60 minutes.

Step 21

9. Preheat oven to 175°C regular oven or around 160°C fan.

Step 22

10. Divide the dough into 4–5 chunky balls. Put them on baking paper with plenty of space between them. Don’t flatten them.

Step 23

11. Press a few extra chocolate pieces on top.

Step 24

12. Bake for 10–12 minutes. Take them out when the edges are set and lightly golden but the centers still look soft.

Step 25

13. Leave them on the hot baking tray for 10 minutes before moving or eating them.