My daughter loves being in the kitchen as much as I do and these chocolate chip cookies are her favourite thing to make.
Eaten warm they are soft with gooey chocolate but still have a nice crisp cookie crunch
This recipe makes about 12 - 14 cookies and they never last more than 1 day in our house.
2 2/3 cups plain flour
200g unsalted softened butter
1 cup caster sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon sea salt
3 cups of your favorite chocolate (broken/chopped into chunks)
Preheat oven to 180 degrees Celcius
Cream the butter and both sugars in an electric mixer until light and fluffy
Add the eggs, beating after each one until just incorporated
Add the sifted flour, baking soda and salt to the bowl and mix on a low speed until JUST combined
Mix in the chocolate chunks until just combined again
Leave the dough in the fridge for 1 - 2 hours
Roll dough into balls about the size of a golfball and flatten slightly onto a baking tray lined with baking paper
Bake for about 10min until lightly golden brown
Allow to cool slightly on a cooling rack before eating
If they have cooled down completely I like to microwave them for 5-10 sec to warm them up a little and let the chocolate get all gooey again.
As a chef, an important part of knowing how to make the best food is knowing why we are doing the things we do. If you are interested in knowing the reason behind anything in this recipe I have gone into a little bit of detail below.
- Flour - is basically the ingredient which the recipe is built around. It holds the shape of the cookie and gives us a guide for the ratio of other ingredients to add
- Unsalted softened butter - unsalted so that we don't make the recipe to savory, softened to speed up the creaming process and not break your mixer. The butter itself adds a rich butter flavour but also coats some of the flour and protects it from some of the liquid in the recipe, preventing gluten to develop and keeping the cookies tender and not too chewy - for a chewier cookie use less butter
- Caster sugar - the obvious one is sweetness, but also while baking the sugar melts and is why cookies spread during cooking. The sugar also caramelizes towards the end, given a golden brown colour and crispy cookie to bite into
- Brown sugar - the reason we use both sugars is that the brown sugar contains molasse, this makes the cookies more moist and chewy than using white sugar alone
- Eggs - are the major source of liquid making the dough mouldable and moist. As well as providing protein which is what cooks and sets the cookies in shape when finished
- Baking soda - helps brown the cookies by neutralizing the acids from other ingredients (brown sugar and butter). The amount added in this recipe is not enough to dramatically affect the 'rising' of the cookies that baking soda is normally used for
- Sea salt - is a flavour enhancer and important in all savory cooking as well as some baking when used in small amounts. It helps balance the sweetness of all the sugar we have used.
- Your favourite chocolate - I tend not to use too high quality (like our chocolates) because they are going to melt down a little anyway. Also be aware that using white chocolate will make the mixture VERY sweet
- Preheat to 180 Degrees - our oven needs to be hot before we put our dough inside so that it cooks quickly and turns golden brown
- Cream the butter and sugar - This aerates the butter slightly giving a lighter texture in our cookie
- Add the eggs, beating after each - adding liquids (egg) to fats (butter) always has a risk or splitting the mixture where they don't incorporate together correctly, adding one at a time helps prevent this
- Sifted flour - makes sure you don't end up with clumps of flour in your mix
- Low speed until JUST combined - over mixing encourages gluten to develop and the more gluten we end up with the chewier our cookies will be
- Leave the dough in the fridge - allows any gluten we have developed a chance to rest and not make our cookie too chewy, as well as lets the butter set making an easier dough to use when rolling them out
- Golfball size - allows us to establish an accurate cooking time and even cooking for all cookies
- Baking paper - stops the cookies from sticking to the tray
- 10min - the cooking time works hand in hand with the temperature, the high temperature and shorter baking time makes softer, thicker cookies. whereas a lower temperature and longer baking time would give you crisper, thinner cookies.
- Allow to cool on a rack - this allows airflow around the cookies preventing them from going soggy on the bottom (plus you can't eat a cookie that is 110 Degrees....)
I hope you enjoy making these yourself and I would love to hear how you went and what you thought!