OH HAI! So ok, it all started with this super cute Cookie Monster hoodie that the awesome Richard got for my b’day and ever since then I’ve just been thinking about chocolate chip cookies non stop. The PERFECT chocolate chip cookie. You know, crunchy on the edges but awesomely chewy in the centre with huge chunks of chocolate throughout?
3 recipes and 5 dozen cookies later, I finally decided on my fav recipe found on Serious Eats which was an adapted version of a Jacques Torres recipe. I’ve tweaked it a bit mainly because US measurements are a bit off and also because I wanted to use 1 less bowl 😛 Ok ready? This recipe makes about 60 cookies which is heaps but hey sharing is caring!
280g butter (if you’re using salted butter leave out the extra salt) room temp
1⅓ cups brown sugar
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
3 cups plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
400g chocolate (you can use choc chips but I like chopping chocolate up)
First preheat oven to 165C (fan forced). Then the most important step in all of cookie making: creaming the butter and sugar properly!!! Beat your 280g room temp butter with the 1⅓ cups brown sugar and the 1 cup caster sugar, scraping down the sides of the bowl until mixture becomes light and fluffy (min 5mins yo!)
Add the 2 eggs and the 2 tsp vanilla extract and beat well.
If you can be bothered grab a bowl and mix together the 3 cups plain flour, 1tsp baking powder, 1tsp baking soda and 1tsp salt. If not, dump in the flour in the mixer and sprinkle the rest over the flour. Beat mixture on low speed until just combined.
Chop up 400g chocolate. I will not judge you if you prefer white/milk/dark chocolate in your cookies. Also you can totes use choc chips instead of chopping your chocolate but for some reason I really like taking out my rage on the chopping board 😛 Anywhos once you’ve chopped up your chocolate (or ripped open the choc chip bag) whack it into your bowl and stir until mixture is combined.
If your dough is heaps soft, wrap it in cling wrap and chuck it in the fridge for a coupla hours to harden up. If the dough is firm, roll tablespoon sized balls of cookie dough (doesn’t have to be perfect balls) and place at least 3cm apart on tray lined with a silpat liner or parchment paper. Bake until cookies are golden around the edges and cooked through, but still soft, 8-10 minutes (obvs all ovens are different so for your first batch watch your oven). Let the cookies cool for 3 to 5 minutes on the pan and then transfer to a wire rack and cool further before storing.
Seriously these cookies are out of this world. Like Subway cookies!
WOOHOO COOKIE TOWER!!!