So, I believe life is a conquest of finding the best chocolate chip cookie. Am I right? or am I right? Well, fret not. You can end your journey here because you have reached the place where you’ll find what I call my perfect Chocolate Chip Cookie recipe. Of course, like brownies, a chocolate chip cookie is all about preference. Some like a thin and crispy cookie, some like a chewy cookie, some love an under-baked gooey cookie while some like a fluffy cookie, some like more chocolate and less cookie and vice versa. Moral of the story, you cannot pin point one recipe and say that it is the best. So this one is ‘My’ favourite kind. I love a freshly baked cookie that is slightly warm, has crispy edges, as you bite into it it gets chewy and fudgy towards the center and the MOST IMPORTANT thing, it should have chocolate in every morsel, also – Chocolate Puddles. Are you drooling yet?
So I have tried plenty of Chocolate Chip Cookie recipes on the inter-webs and I have tried to inculcate all the good things from those recipes to get my favourite version just right.
Things that determine the final cookie:
- Butter – I use salted butter and I prefer to brown it because it adds a whole new dimension of flavour making it very deep and caramely sort. Also, it helps the cookie to spread while baking.
- Sugar – I like using a blend of white and brown sugar because I get the best of both worlds. White sugar makes the cookie crispy and makes it spread less. Brown sugar makes a softer chewier cookie, it has a more intense flavour and makes the cookie spread more.
- Chocolate – This one is a deal-breaker. The type of chocolate you use determines how delicious your cookie will be. So, pick your favourite and do not compromise, it is totally worth it.
- Why does the chocolate puddle form? SO here’s the thing about chocolate… Only tempered chocolate sets at room temperature. When you bake the cookies at such a high temperature when you place that piece of chocolate during the last few minutes of baking the heat melts the chocolate and ruins the temper, hence it melts and it stays liquid and gooey (unless you keep the cookies in a refrigerator after baking.)
- Resting the dough – This is a very crucial step. The resting time lets the flour hydrate and helps the dough develop in flavour. I recommend refrigerating the dough for 8-10 hours (overnight). IT IS ABSOLUTELY WORTH IT.
This dough freezes really well too. Just chill the dough as per the recipe. Scoop out the cookie balls and then freeze according to the instructions. This recipe is a keeper and I hope you love it as much as we at our home do.
Chocolate Chip Cookies
- 200 g salted butter to make brown butter
- 125 g dark brown sugar
- 75 g caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 200 + 50 g all purpose flour (add the 50 g extra flour little by little in case the dough seems too moist)
- 1 tsp baking soda
- 1/2 cup dark chocolate chips (Add more if you like)
- 1/2 cup chopped milk chocolate (35% cocoa) (according to preference)
- 1/2 cup chopped dark chocolate (55%) (according to preference)
For the chocolate puddle:
- 1 bar Chocolate of choice – I used 55% Dark Chocolate
Make the brown butter:
- Method 1 – In a heavy bottom saucepan, heat the butter on a medium flame stirring occasionally for 5-8 mintes till the butter changes in colour and smells nutty. Set aside to cool.
- Method 2 – Add the butter into a microwave safe bowl and microwave on full power for about 5-6 minutes, stop to stir once in the middle. Set aside to cool.
- Once the butter is cooled down to room temperature, pour it into a large bowl, add sugars and blend well.
- Add the eggs one by one, whisking really well after each addition. Whisk until the mixture lightens in colour and is fluffy, followed by the vanilla. (You can do this by hand or use an electric whisk)
- Now add the sifted flour and baking soda. Gently fold it in. Once the flour is almost mixed, add the chocolate (excluding the chocolate for making chocolate puddles) and finish mixing till you see no more dry ingredients.
- IMPORTANT: You need to let this dough set in the fridge for at least 30 minutes before baking. I would recommend refrigerating the dough for 24 hours, at the least overnight for the best results.
- Line a cookie sheet with parchment paper, scoop the dough using a tablespoon or and ice cream scoop (I use about 40 g dough per cookie)
- Space the cookies generously as they do spread while baking. Bake the cookies at 180 C for 15 minutes or until the edges are golden brown.
- When baking the cookies, after 10-12 minutes of baking. Break the extra chocolate bar and place one square on top of each cookie, press it down gently and continue baking.
Freezing the dough:
- I prefer scooping the dough onto a lined cookie sheet once the dough has rested and then freezing it for 4-5 hours. After that I transfer the frozen cookie balls into a zip lock bag and keep them in my freezer. It stays beautifully for up to a month.
- When you bake these cookies from frozen, just prepare your cookie sheet like you normally would. Take the cookie/s from frozen, place them on the sheet and put them in your oven when you preheat. This will help thaw the cookie and you can bake it normally like every other cookie, it may just take a few minutes more than usual. (Follow the same process for chocolate puddles)