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Chocolate Chip Cookie

  • Ovenbound
  • Jun 3
  • 3 min read

These are the chocolate chip cookies of dreams. Trust me, you'll never need another recipe again. I've experimented with so many recipes to get the best cookie - soft and chewy on the inside, a little crisp on the outside and enough chocolate to satisfy that craving. After infinite trials and experiments, I can say with certainty that THIS is the one.


Ingredients in this recipe

Butter, browned - Browning butter is the process where water is evaporated from the butter and the milk solids are separated and subsequently toasted in the hot butter. This may sound a little jarring now but believe me it is so simple and adds so much flavour to your cookies. Simply melt your butter directly on a saucepan and continue heating the butter on medium high heat until it looks like white bits are forming in the butter. Don't be alarmed, these are the milk solids that separated and will be toasted to give you a delicious nutty aroma and taste. Keep the heat on until the milk solids turn golden brown, this should take around 10 minutes in total. Be careful not to overheat the butter as the milk solids will burn and turn bitter. Keep an eye on the saucepan while you're browning the butter.


Sugars - I make use of a combination of brown and white sugar in this recipe. Brown sugar provides more moisture and gives a chewier and softer texture to the cookie while the white sugar in the recipe is mostly for some sweetness. Don't worry, the overall cookie won't taste supppperrr sweet.


Egg - I use one whole egg in this recipe to act as a binding agent for the ingredients while also providing structure to the cookie while it bakes.


Flour - All purpose flour is used in this recipe. Although some recipes out there use a combination of different flours like cake flour or bread flour, I find that good ol' all purpose flour does the trick for these cookies. Not to mention, all purpose flour is a pantry staple so you'll be able to whip these cookies up in a jiff whenever you want.


Baking powder - A simple leavening agent that will give the cookies a nice rise and puff in the oven ensuring that it isn't too dense. Ensure that your baking powder has not expired if not it won't behave well as a leavening agent.


Salt - A little salt goes a long way to bring out the flavour of the chocolate and also to level out the sweetness of the cookie.


Vanilla extract - The sweet smell of vanilla really brings out the chocolatey taste in the cookies and also just makes your whole house smell so good


Chocolate chunks - I typically use 70% dark chocolate bars chopped into little chunks so there's some visual appeal with the different shapes and chunks of chocolate but you can feel free to use chocolate chips! Also, if you want to use milk chocolate, I would recommend using a combination of dark and milk chocolate so the cookie doesn't get too sweet (a ratio of 60:40 is good). Otherwise, feel free to swap with any type of chocolate you want!

RECIPE

Ingredients
Quantity

Butter, browned

120g

Brown sugar

140g

White sugar

30g

Eggs

1

Flour

220g

Baking powder

12g

Salt

4g

Vanilla extract

1 teaspoon

Dark Chocolate chunks

180g

Method

  1. Brown the butter and leave to cool at room temperature or in the fridge for 5 - 10 minutes until it reaches back to the stage of softened butter. The butter visuall shouold no longer be melted and will have a pale yellowish colour with specks of brown (toasted milk solids).

  2. Sift together the flour, baking soda and salt into a bowl and set aside.

  3. Using a whisk, cream the butter with the 2 types of sugar until light and fluffy.

  4. Add in the egg and mix together until homogenous and fluffy.

  5. Add in the vanilla and mix.

  6. Add in the flour mixture (from step 2) and mix until just a little flour can still be seen.

  7. Fold in the chocolate chunks.

  8. Leave the dough to chill in the fridge for 4 hours before portioning and baking.

  9. When ready to bake, preheat the oven to 180c

  10. Sprinkle some flaky sea salt on the cookies then bake for 12-14 minutes until the cookies pick up a golden brown colour.

  11. Wait for the cookies to cool and eat!!




 
 
 

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