These American-style chocolate chip cookie squares are like the softest, gooey-est chocolate chip cookie with a nice crisp exterior, happily cut into squares for easy portability. Adapted from What’s Gaby Cooking: Everyday California Food (ad).
- 110g (1 stick) unsalted butter, plus extra for greasing
- 220g (1 cup) soft light brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 125g (1 cup) plain (all purpose) flour
- 1/2 tsp baking powder
- pinch bicarbonate of (baking) soda
- pinch sea salt
- 100g (3.5 oz) dark chocolate chips
- Pre-heat the oven to 175 degrees (350 fahrenheit). Grease a square brownie tin well with butter and line with baking parchment.
- In a small saucepan melt the butter over a medium heat. Transfer to a large mixing bowl and beat in the sugar and vanilla until the mixture is smooth and has formed ribbons.
- Making sure the mixture is cool to the touch so that you don’t cook it (!) add the egg and beat well until combined.
- Fold in the baking powder, bicarbonate of soda and plain flour until just combined. Follow with a pinch of sea salt and the chocolate chips.
- Scrape the cookie batter into the prepare tin. Smooth the mixture into the corners and level the top with a spatula before baking in the oven for 30 minutes. The mixture should be just set and crisp and golden on top. Leave to cool in the tin completely – this should take around 2 hours.
- Turn the cookie slab out of the tin onto a cutting board before removing the baking parchment and cutting into squares. Store in an air tight tin for up to a week.