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    Recipe - Chocolate chip cookies

    Chocolate chip cookies – The Swilderness Family's favorite!

    • 11 ingredients
    • 12 steps
    • Video
    To the recipe

    This is our family's absolute favorite whenever a craving for something really good strikes.

    The recipe was born on a perfectly ordinary day when our son asked for "real chocolate chip cookies" – the kind that are chewy in the middle, crispy at the edges and packed with chocolate. The secret lies in browned butter, lots of chocolate and a rest in the fridge before baking.

    These cookies are perfect for a summer coffee break, an outing, or as a reward after a long day of adventures out in the woods.

    Method

    1. Brown the butter Melt the butter over low to medium heat in a saucepan. Keep it on the heat until it starts smelling nutty and turns a golden color. Stir occasionally so it doesn't burn. Remove the pan from the heat and let the butter cool slightly.
    2. Mix the sugar and butter Pour the slightly cooled butter into a bowl. Add the granulated sugar and muscovado sugar and mix into a smooth batter.
    3. Add egg and vanilla Crack in the whole egg and add the egg yolk. Pour in the vanilla extract. Whisk or stir until the batter is glossy and well combined.
    4. Mix the dry ingredients In a separate bowl: mix the flour, baking soda and salt. Stir so the baking soda is evenly distributed.
    5. Bring the dough together Fold the dry ingredients into the batter. Stir until it just comes together into a dough – don't overwork it, or the cookies can turn out dry.
    6. Fold in the chocolate Add the chocolate chips and mix gently so they're evenly distributed through the dough.
    7. Shape and chill the dough Roll the dough into balls, about the size of a golf ball or slightly smaller. Place on a baking sheet lined with parchment paper. Feel free to top each ball with a few extra chocolate chips. Put the tray in the fridge for at least 30 minutes. This makes the cookies thicker and chewier when baked.
    8. Bake the cookies Set the oven to 175°C (350°F), top and bottom heat. Bake the cookies in the middle of the oven for about 11–12 minutes. The edges should have taken on color while the middle still looks a bit soft – they firm up as they cool.
    9. Top with flaky salt Remove the tray and carefully sprinkle a little flaky salt over each cookie while they're still warm. Let cool on the tray or on a wire rack.

    10. Serving and storage

    11. We recommend serving the cookies slightly warm, when the chocolate is still soft.
    12. The cookies keep well in an airtight container at room temperature for 3–4 days.
    13. You can also freeze unbaked dough balls. Bake them from frozen, but add a minute or so extra in the oven.

    Tips from our kitchen

    • Vary the chocolate: Mix dark, milk and white chocolate for extra flavor.
    • Extra chewy cookies: Better to take the tray out a minute too early than too late.
    • For the outing: Let the cookies cool completely before packing them, so they hold their shape better in the picnic basket.
    • Half batch: Works great if you want to halve the recipe to bake fewer cookies.

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