The Chocolate Chip Cookies of my dreams!
Recipe video. These are my idea of the perfect chocolate chip cookie - superior crispy outsides, soft baked inside with excellent chew, buttery with butterscotch tones and a milk-dark chocolate combo that's just right. And they're BIG (2.5cm/1" thick, 11cm/4.5" wide) - intended for
Foto: RecipeTin Eats
Ingredients
- 225 g / 2 US sticks unsalted butter (, cut into 1cm / 1/2" cubes)
- 2 cups (300g) plain flour / all-purpose flour (, spooned and levelled (IMPORTANT - Note 1))
- 3 tsp cornflour/cornstarch (, tightly pack and level the spoon measure)
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb (, sifted if lumpy (don't sub more baking powder, Note 2))
- 1/2 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
- 1 tightly packed cup (200g) brown sugar ((light brown sugar))
- 1/2 cup (100g) caster sugar / superfine super ((sub regular/granulated))
- 1 large egg ((55g / 2 oz in shell), at room temp)
- 1 yolk from a large egg (, at room temp)
- 1 tsp vanilla extract
- 1 1/2 cups (250g) dark chocolate chips (/ semi-sweet choc chips, plus extra for decorating)
- 3/4 cup (150g) milk chocolate chips
Steps
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Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5" thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
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Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see) and it smells nutty & extra buttery.
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Cool - Immediately pour into a heatproof bowl, including all those golden specks. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips (Note 4)
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Whisk Dry ingredients in a separate bowl.
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Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.
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Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
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Make dough discs - Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5" thick round disc. Place in a very airtight container. (Note 5 for smaller cookies)
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Fridge 12 hours - Refrigerate for 12 hours, up to 48 hours (Note 6 for different chill times).
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Preheat oven to 180°C/350°F (170°C fan-forced). (Note 7)
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Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper. (Note 8 baking tips)
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Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.
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Decorate and cool - Working quickly, press extra choc chips on the surface (Note 9), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
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Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 2 US sticks unsalted butter | 225 g | - | - |
| 2 cups | - | - | |
| cornflour/cornstarch | 3 tsp | - | - |
| baking powder | 0.25 tsp | $0.50/100g | $0.01 |
| baking soda / bi-carb | 0.5 tsp | $0.50/100g | $0.01 |
| cooking salt / kosher salt | 0.5 tsp | - | - |
| tightly packed cup | 1 | - | - |
| 0.5 cup | - | - | |
| large egg | 1 | - | - |
| yolk from a large egg | 1 | - | - |
| vanilla extract | 1 tsp | - | - |
| 0.5 cups | - | - | |
| 0.75 cup | - | - |
*Estimated market prices, may vary by region
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