Santa’s Favourite Chocolate Chip Recipe
Tags
kitchen cooking cookie christmas

Make Santa’s trip a little easier with his favourite snack. These super tasty Christmas cookies are perfect for a late-night nibble.


Ingredients:

- 300g all-purpose Flour
- 2 teaspoons Cornflour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoon ground Nutmeg
- ½ teaspoon Cardamom
- Roughly 6-8 Cloves
- Pinch Allspice
- ½ teaspoon ground Ginger
- 100g White sugar
- 220g Dark brown sugar
- 2 teaspoons Vanilla extract or paste
- 230g Salted Butter
- 2 Eggs (Room temp)
- 2 tablespoons Bourbon
- 2 tablespoons freshly grated orange zest
- 250g Chocolate chips

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Method:

  1. Pre-heat oven to 190℃
  2. In a small pan, melt the butter over medium heat until it begins to foam. Continue to cook and stir frequently until it turns amber in colour. Remove from heat and pour into a small bowl. Scrape the brown bits into the bowl with the melted butter as well. Allow the mixture to set but still soft.
  3. Stir together flour, cornstarch, baking soda, salt and spices in a small bowl. Set aside.
  4. Cream together (mix until smooth) the set browned butter with the dark brown sugar, white sugar, orange zest and vanilla extract in a stand mixer or mixing bowl with a hand mixer until light and fluffy & scrape the creamed butter off the side of the bowl
  5. In a small bowl add one egg to the bourbon and beat until combined. Repeat with the second egg. Once both eggs are combined, add the mixture to the creamed butter & scrape the dough off the side of the bowl again.
  6. Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in chocolate chips until evenly distributed.
  7. Chill the cookie dough in the fridge for 30 minutes.
  8. On a parchment paper-lined baking sheet, form the dough into golf ball-size (about 5cm) dough balls. The large size will keep the cookies extra soft. If you’d like, top with additional chocolate chips.
  9. Bake for nine minutes. Allow to cool on the baking sheet for a couple of minutes and then move to a wire rack to cool completely. Store in an airtight container. Enjoy!