Food

Make This: Ravneet Gill’s Gooey Chocolate Chip Cookies

April 3, 2020

Gooey chocolate chip cookies. You’re drooling already, right? I’ve never really had a big sweet tooth but I saw mega babe pastry chef, Ravneet Gill, making her now-famous chocolate chip cookies recipe via an IGTV live cookie cook-along and, like the rest of Instagram, instantly decided I NEEDED THEM IN MY LIFE. And let me tell you, so do you. Soft. Gooey. Chocolatey. A bit salty. Soft in the middle. Chewy round the edges. Divine, delicious, and super easy. You ball them up and leave them in the fridge overnight before you bake them, but if you’re really clever, you make double quantities, ball up half and freeze then, and you’re just 13 minutes away from freshly baked cookies at ANY time. Almost too good to be true, I know. I loved making these cookies, and I triple-checked with Rav and she was happy for me to share her recipe on here, so here it is. And if you’re into baking, have a sweet tooth, or just want more deliciousness, you should buy her new cookbook, The Pastry Chef’s Guide.

Ingredients

140g unsalted butter

140g dark or light brown sugar 

110g caster sugar

1 egg 

250g plain flour

3g baking powder

4g bicarbonate of soda

3g Maldon salt (optional, but delicious for that salty hit)

180g dark chocolate (I used dark chocolate buttons that we got from our local bulk-buy store) 

Method

Cream together your butter and sugar ‘til it’s nice and soft, then add your egg. 

Mix all your dry ingredients together including the salt, and add them to the butter/sugar mix using a sieve. 

Mix it all together to make a smooth dough, then stir in your chocolate chunks. 

Using your hands, roll the dough into 14-15 balls, and put them in a tupperware in the fridge overnight (or in the freezer if you’re making batches for the future). I know, I know, you want them now, but by leaving them overnight they’re gonna be more gooey and chewy, and less flat. 

When they’re ready to bake, preheat your oven to 160 degrees and bake for 12 minutes (add an extra minute if they’re coming from the freezer). 

When you pull them out, they’ll look underdone but roll with, and leave them to cool on the tray without moving or they’ll drop. Once they’re cool, voila, you’ve got deeeeelicious chunky chocolate chip cookies to devour. 

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