I’ve been a bit of a cookie monster lately, experimenting with all kinds of recipes in order to yield the perfect chocolate chip cookie.
I’ve been making cookies for as long as I can remember – they are one of my favourite things to bake. They’ve not always been successful however! Until last year, I struggled to find a recipe or method that resulted in my ideal chocolate chip cookie.
Personally, I think that the perfect cookie is one that is golden brown and completely sunken, with a slightly crunchy outer edge and a chewy centre, packed with chocolate chips (dark and white).
This recipe delivers just that and more with the addition of browned butter (i’ll explain below) to make a crunchy, gooey and chewy cookie that will make you wonder why you didn’t come across it years ago!
- 225g unsalted butter (approximately one block of butter here in Ireland)
- 280g plain flour
- 140g white granulated sugar
- 140g soft brown sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 225g chocolate chips (white,dark or mixed)
- 3/4 tsp bicarbonate of soda
- 1 tsp salt
- Preheat the oven to 175c/Gas mark 5.
- In a stainless steel saucepan, melt the butter. This will take approx. 5 minutes. When it is melted, continue to heat for 30 seconds and then remove from the heat and swirl gently until it starts to smell ‘nutty’. At this point, it should have darkened to a golden brown. Depending on your cooker, it may take longer for this to happen. If it’s not a golden brown after 5 minutes, place back on the heat in 30 second bursts and swirl until you notice the colour change.
- Set the butter aside to cool.
- In a mixing bowl, add the flour, salt and bicarbonate of soda. Whisk together lightly and leave aside.
- In another bowl, whisk together the eggs, vanilla and white granulated sugar, until the mix thickens and the eggs turn a pale creamy colour. The consistency should be really smooth.
- Add the cooled butter to this mix slowly, stirring continuously to ensure that the butter does not separate the eggs.
- Add the soft brown sugar to this mix also – stirring until fully combined with no lumps.
- Grab the bowl with the flour mixture and tip this into the sugar and egg mixture. Fold the flour slowly into the sugar and eggs, making sure that all the flour is incorporated and no lumps remain.
- Add the chocolate chips and stir until evenly distributed throughout the mix.
- Cover and pop the finished dough into the fridge and leave to cool for at least 30 minutes. (Overnight would be ideal – but lets be real here, who could wait that long?!)
- Remove the dough from the fridge and use a tablespoon to scoop up evenly sized ‘blobs’ and place on a lined baking sheet. Leave a couple of centimetres between each blob, because these cookies will spread!
- Bake in the oven for 12-15 minutes, depending on how chewy you like your cookies to be. (12 minutes is my preferred cooking time for super soft middles!)
Note: When you remove the cookies from the oven, they should be just golden and remain slightly under-baked. The magic happens when they are left to cool on the baking sheet, where the residual heat continues to bake the dough and produce the perfect chewy cookie.
So there you go! I hope that you try these out yourself and enjoy them as much as I do!
P.S. For Christmas I received a Drop Scale from my boyfriend – it is the coolest thing ever! It makes baking SO easy, it pretty much takes out all the work! Check them out – I’ll be posting recipes on the Drop Recipes app from time to time, and i’m going to do a blog post dedicated to my favourite new gadget very soon.