Oh, Cookie. It’s the most darling of endearments. And with reason, of course. A good old, old fashioned, totally chocolatey, oh so gooey, even more chewy, slightly crispy and a tad bit salty… chocolate chip cookie. Oh, Cookie! Indeed.
Do I have your attention? The saliva dripping down your chin indicates a hells yes.
I’ve experimented with more brown sugar, less castor sugar, melted butter, browned butter, cold butter, sea salt, no salt, espresso powder, baking powder, baking soda, corn starch, corn flour, you name it — i’ve tried it.
Too crispy. Too spread out. Too fluffy. Too cakey. I’m like the freakin’ Goldilocks of Cookies at this point. Actually, that’s not a bad title. (Looking up patent laws, brb.) But I finally found the golden ticket, the holy grail, the coveted ‘ring’ … the ultimate combination of baking science has been achieved in this recipe. Purely by trial and error of course, I don’t science.
Okay, so now that you’re sufficiently motivated to actually make these cookies — clearly cause you have your work cut out for you since I did all the testing already. Just bake ’em. You can freeze the ball’d cookie dough for weeks, and then it’s just 10 minutes in the oven EVERY SINGLE TIME YOU HAVE A COOKIE CRAVING.
That’s PMS, solved. That’s stupid boy drama, solved. That’s self-love day, solved. That’s I messed-up-and-need-to-apologise day, solved. That’s still no Rihanna album sadness, solved. That’s right — these cookies can appease no new music from Rihanna in four years, they’re that perfect.
MAKES 20 COOKIES
- 180g flour
- 115g salted butter, melted
- 130g brown sugar
- 115g castor sugar
- 1 egg, room temperature
- 1/2 tsp baking soda
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp espresso or coffee powder
- 125g dark chocolate, chopped into chunks
- 125g milk chocolate, chopped into chunks
METHOD – DOUGH
- Melt the butter, and whisk in the sugars with a hand/stand mixer until fully incorporated into a thick and relatively smooth paste.
- Once it’s cooled slightly, whisk in the egg, vanilla, salt, and espresso powder on medium speed until fully incorporated.
- Add the baking soda, cornstarch, and flour and mix on low speed or with a silicone spatula until fully incorporated – careful not to overmix the dough too much.
- If you’re finding the dough too liquidy, add flour by the tablespoon.
- Fold in the the chocolate, careful to make sure it’s well mixed.
- Cover with cling wrap and refrigerate for 2 – 24 hours. (The longer you allow your dough to sit in the fridge, the more time you’re giving your dough to rest and let the glutens break down so that you get chewier cookies that aren’t too spread out. I usually do 12-14 hours.)
METHOD – BAKING
- Using a cookie scooper, or your hands, make 1.5 inch balls of cookie dough and put them back in the fridge.
- When you’re ready to bake, preheat your oven to 180 degrees Celsius. Use a cookie sheet or good quality baking paper to line your over tray.
- Place the cookie dough balls on the paper, leaving 3 inches between each. Sprinkle with sea salt.
- Bake for 9 – 11 minutes. Cookies will look soft and unfinished when you take them out! Make sure you take them out early as they will continue to cook. This is what results in the chewy cookies vs biscuit like cookies! There’s nothing worse than an overbaked cookie. Transfer to a cookie sheet and let cool.
- Eat hot. Or if you have some magic will power, let cool. Keep in an airtight box for up to a week. (If you’re storing them make sure to layer with baking paper as they will stick. Put a slice of bread in the box to help soak up any moisture!)