After testing many choc chip cookie recipes, YouTuber FutureCanoe came up with his ultimate recipe. I gave it a go and it was pretty great, so I had to share it with you all (with his permission of course). This cookie is golden on the outside, chewy and soft in the centre with melted chunks of dark and milk choc chips... and some chocolate hazelnut spread. Finished with sea salt flakes to cut through the sweetness. Enjoy!
Category
Dessert
Servings
12
Prep time
30
Cook time
15 minutes
After testing many choc chip cookie recipes, YouTuber FutureCanoe came up with his ultimate recipe. I gave it a go and it was pretty great, so I had to share it with you all (with his permission of course). This cookie is golden on the outside, chewy and soft in the centre with melted chunks of dark and milk choc chips... and some chocolate hazelnut spread. Finished with sea salt flakes to cut through the sweetness. Thanks @FutureCanoe - go check out his YouTube channel!
Ingredients
- 170g (6oz) chocolate hazelnut spread
- 225g unsalted butter
- 150g caster sugar
- 250g brown sugar
- 2 eggs
- 3 vanilla beans, halved, seeds scraped
- 380g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch sea salt
- 85g (3oz) 70% dark chocolate, chopped
- 85g (3oz) milk chocolate, chopped
- 200g dark chocolate chips
- sea salt flakes
Directions
Divide hazelnut spread between a 12 hole silicone mini muffin tray and freeze until firm.
- Melt butter in a medium saucepan and cook until browned and starting to smell nutty.
- Transfer to a bowl and place in a bowl of iced water. Whisk in an ice cube, then allow to cool, stirring occasionally.
- When cooled, whip the butter over the ice until light, then discard ice.
- Beat the sugars into butter until creamed.
- Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla seeds.
- Sift flour, baking powder, bicarb and the pinch sea salt together, then mix into butter mixture until a soft dough forms.
- Fold in chopped chocolate and choc chips. Cover dough tightly with plastic wrap and refrigerate overnight.
- Remove dough from fridge and hazelnut butter from freezer.
- Divide the dough into 12 equal portions.
- Take a portion of dough and shape it into 2 discs slightly wilder than the frozen hazelnut spread.
- Press a disc of hazelnut spread in the centre, then cover with the other piece of dough to encase and shape into a round.
- Place cookies on a tray or in an airtight container and refrigerate until ready to bake.
- Preheat the oven to 190°C fan force (375°F) and line 2 large baking trays with baking paper.
- Place cookies on trays, with at least 5cm gap between each for spreading (you may need to bake in 2 batches).
- Bake for 15 minutes, without opening the oven door. Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.
Recipe notes
FAQs
Do I really need to rest the dough for 24 hours?
You don't have to but it helps the flavours meld and gives you that chewy middle and crispy edge.
Can I skip the frozen hazelnut spread bit?
Technically, yes. But I think it adds the perfect gooey centre.
Can I use vanilla extract instead of beans?
Sure, but fresh beans will give you a slightly better flavour. If using extract, go for about 2 teaspoons.
Can I freeze the unbaked cookie dough?
Absolutely. Shape them, stuff them, and freeze on a tray. Once solid, pop them in a ziplock bag. Bake straight from frozen, just add a couple of minutes to the bake time.
