The chocolate chip cookie. So simple yet so versatile and such a classic. I’m pretty sure nearly every baker has their own chocolate chip cookie recipe, their go to cookie that they pretty much know off by heart. Today I bring you a recipe that will knock all others out of the park… For real.
I know it’s a big claim. And I know you won’t all believe me. But maybe, just maybe one day you’ll be looking for something different. Something to fill that cookie craving you’ve been having but you want to try something new… These cookies can fill the void. These cookies, dare I say it, are perfect bakery style chocolate chip cookies. They taste like ones you buy from the fancy bakery down the road but even better because you made them yourself and you can taste the love within them.
These cookies are crisp around the edge and have a crisp outside, but they are soft and chewy inside. Just the way a good cookie should be! They remind me of a childhood spent “helping” mum bake, but really just eating the batter. They are bursting with melty chocolate and you can taste the chocolate in every bite. I used two whole blocks of chocolate, a whole 500 grams (a pound)!! It’s not exactly necessary to use that much, but I can assure you that every extra piece of chocolate makes the cookies just that much better! Chopping the block of chocolate also adds something unique to the cookies that I haven’t really had in any other chocolate chip cookie recipe, with little flecks of chocolate throughout the whole cookie, so using a block of glorious chocolate really is best to get the perfect cookie.
So what are you waiting for? When the cookie craving hits you gotta fill it, so happy baking!
- 3 1/2 cups plain flour
- 1 Tbspn cornflour
- 1 1/2 tspn baking powder
- 1 1/2 tspn baking soda
- 1 1/2 tspn salt
- 285g (2 1/2 sticks) butter
- 1 1/3 cups brown sugar
- 1 cup sugar
- 2 1/4 tspn vanilla essence
- 2 eggs
- 2 cups chopped chocolate (300-500g) at least 50% cocoa
- Sea salt to sprinkle over before baking
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and the 1 1/2 tspn sea salt and set aside.
- In the bowl of a stand mixer (or a large bowl with an electric hand beater), cream the butter and sugars until light and fluffy, about 3-4 minutes.
- Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
- Fold in the chocolate chunks and any “shavings” you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for at least 1 hour, preferably 3. The longer the dough chills, the better it tastes, although I was running short on time and 1 hour was fine.
- When ready to bake, preheat oven to 180°C (350°F). Line 2-3 baking sheets with baking paper and set aside.
- Place 1 1/2 Tbspn of dough onto the baking sheets, around 3cm (2 inches) apart. Sprinkle the tops with a little sea salt, then place in the oven to bake (one baking sheet at a time) for 10-12 minutes or until golden brown on the edges and lightly golden brown on the tops.
- The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
- The cookies will keep for up to 7 days in an airtight container.
Recipe adapted from Life Made Simple Bakes.
