I know that there are a lot of Chocolate Chip Cookie recipes out there on the internet. Trust me, I spent the weekend reading about them, reading about the science, and making what felt like 12 million cookies. I know there's already so many. But I just wanted to add my own in there too. Because I think you're gonna like it.
I've been making this cookie recipe for the last few years - friends and family have adopted it as their own, and it's always served us well. At the time of making, I hadn't really made too many cookies, we found one we loved, and stuck with it. However over the years, particularly recently as the cookie 'greats' have put their version of Chocolate Chip Cookies on the internet - Becky, Alison, Thalia, Tara, and Sarah to name a few, I came to realise that my go-to recipe, although great, wasn't my fave. I love crispy edges and a slightly thicker centre, and instead of blobs of chocolate, I prefer puddles. I want the dough to be buttery but not greasy. And I love the crunch of the raw sugar (a trick borrowed from Ashley's recipe).
So, I spent the weekend reading up on Stella's article on the science of sugar, and doing some serious recipe testing. I had an idea in my mind, and so I started with the recipe I had been using, and just kept tweaking it until I was happy with it. I increased the chocolate, decreased and altered the leavening agent, switched up the sugar ratios, changed up the flour amounts, changed the sort of chocolate I used, and changed the butter. Essentially I just came up with something that was perfect to me. Six batches later I had it. It's my idea of perfect. So here I have, to add to all the other recipes on the internet : My idea of a perfect chocolate chip cookie. I hope that you love it as much as I do.
A few wee tips:
- I found that, like most baking recipes, it is hard to make these consistently with volume measurements. I tested the recipe in grams, and so I've posted here my exact recipe. I don't think that it's right to convert to volume when I tested in grams - so if you don't have a scale already, they are the best $10 you will spend.
- I originally made these with muscovado sugar, but then I did a quick IG poll (the way I decide everything), and most people said they would prefer a brown sugar cookie over a muscovado. So, I've included brown, but if you are able to get your hands on some muscovado, give it a go - the results are super delicous. If not, dark brown or light brown will do the trick too.
- If Raw sugar is hard to get hold of, use extra brown sugar.
- I chill the mix for an hour before scooping and baking off. If you are going to be making this ahead of time, you can scoop first then chill the dough in balls - just be aware that with a longer chill, the cookies will bake up a little thicker.
- A cookie scoop is a great investment. I have a bunch of sizes, but the 2 Tbsp one is the one I reach for the most!
- Use the best chocolate that you can in these. There's a lot in there and so it makes sense to use high quality. If you're in nz, make it with Whittaker's dark Ghana and send me a photo - I'm gonna be really jealous. (Wee note: word on the street according to the lovely Claudia is that whittaker's doesn't pool nicely! go for something flat). I used a block of Valrhona, but any good quality (70% or more cacao) dark chocolate will do.
- Get yourself some flaky finishing salt. It's just the best thing ever. I like Maldon, but there's a bunch out there.
- If you don't want to bake all of these all at once, the dough can be scooped and rolled and then frozen, stored in a ziploc bag, so that you always have cookies on hand. Adjust the baking time slightly to account for the frozen dough.
- I prefer to bake one tray at a time, but if you think your oven can manage, you can do two at once - rotate the trays halfway through the process. You may need to adjust cooking time slightly.
Chocolate Chip Cookies
- Makes about 28 Cookies -
225g Unsalted butter, at room temperature
170g Dark Brown or Muscovado Sugar
100g Granulated / White Sugar
50g Raw / Turbinado Sugar
1 tsp vanilla bean paste or vanilla extract
300g All-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
350g good quality dark chocolate, roughly chopped
Flaky Sea Salt such as Maldon for finishing
- PROCESS -
In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine.
Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.
Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl in the fridge until I am ready to bake. Roll into balls and arrange evenly on the tray - 8 dough balls fit well for me.
Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
Store leftovers in an airtight container.