Bake off winner Matty Edgell's next-level chocolate chip cookies
Ready, set, bake! Nearly 4.5 million people watched as Matty, a PE and Science teacher from Peterborough was crowned Bake Off champion in this year's final. Today he's stepping into our kitchen to show us how to make the best gooey American cookies. Are Alison and Dermot up for the challenge to cook along with him?
American style cookies
Makes: 12-14 cookies
Ingredients
160g soft unsalted butter150g light brown sugar 75g granulated sugar1 medium egg 1 medium egg yolk300g plain flour2 tbsp malt powder ½ tsp bicarbonate of soda1 tsp flaked sea salt150g macadamia nuts, roughly chopped150g milk chocolate chips 100g 70% chocolate bar
Method
1. Melt the butter in a saucepan until it sizzles and becomes golden in colour. Remove from the heat and allow to cool, then pour into a large mixing bowl and combine with the sugars.
2. Add the eggs and whisk until pale and lighter in consistency. Add the flour, malt powder, bicarbonate of soda and salt, and fold until nearly combined.
3. Pour the chopped macadamia nuts into the cookie dough mix. Chop the chocolate bar into large chunks and set aside half for later. Combine the remaining half of the chocolate bar, and the chocolate chips with the cookie dough. Mix the cookie dough until all the ingredients are fully combined and evenly distributed.
4. Portion the dough into 12-14 round balls, place on a lined baking sheet, and lightly press down on each. Top with 2-3 of the remaining chocolate chunks.
5. Place in the fridge for an hour to firm up (or into the freezer for half an hour).
6. Meanwhile, preheat the oven to 160C.
7. Bake for 15-18 minutes, until they are soft and still have a slight wobble in the middle. Remove from the oven and leave on the baking tray for five minutes (they will continue to cook a little, and so will create a soft, chewy cookie), before transferring to a wire rack to cool completely.