The Chocolate Chip Cookies of my dreams





















Ingredients
For the cookie dough
- 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes
- 2 cups (300g) plain flour / all-purpose flour, spooned and levelled
- 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
- 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 sugar (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
The choc chips
- 1 1/2 cups (250g) dark chocolate chips / semi-sweet choc chips, plus extra for decorating
- 3/4 cup (150g) milk chocolate chips
Instructions
- 1
Browned butter - 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.
- 2
Browned butter - 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.
- 3
Dough - Whisk Dry ingredients in a separate bowl.
- 4
Dough - 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.
- 5
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.
- 6
Dough - 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.
- 7
Chilling - Refrigerate for 12 hours, up to 48 hours.
- 8
Baking - Preheat oven to 180°C/350°F (170°C fan-forced).
- 9
Baking - Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper.
- 10
Baking - Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.
- 11
Baking - Working quickly, press extra choc chips on the surface, 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.
- 12
Baking - Grab now – peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.




