Chocolate Chip Cookies

This recipe makes the best type of cookie – chewy in the middle and crunchy on the outside.

View Instructions

Servings

20 BIG cookies

Ready In:

4o min plus a day+

Calories:

fun calories only

Good For:

me

 

About this Recipe

By: Sharyn

I love chocolate chip cookies warm from the oven. I let them cool long enough to allow the chocolate temperature to decrease from volcanic to warm gooey goodness.  Having said that, who can wait? Burnt tongue is the price you pay for cookie deliciousness – isn’t that what the glass of milk is for!

These cookies are big, they make a great dessert just warm from the oven.

 

Ingredients

  • 240g cake flour (2 cups less 2 tablespoons)
  • 240g wholemeal bread flour (1 ⅔ cups)
  • 1  tspn baking soda
  • 1 tspn baking powder
  • 1 tspn coarse salt (sea salt or kosher salt). See note re salt
  • 250g unsalted butter (1 cup)
  • 200g light brown sugar or muscovado sugar (1 cup)
  • 225g granulated sugar (1 cup plus 2 tablespoons)
  • 2 large eggs
  • 2 tspn natural vanilla extract
  • 400g bittersweet chocolate disks or fèves, at least 60 percent
If you are in a hurry for cookies then don’t use this recipe. You must chill the cookie dough for at least 24 hours (preferably up to 36 hours) before baking. The cookie will have a light crisp exterior with a chewy, chocolate-rich inside.

For a make and bake recipe try the original Toll House Chocolate Crunch Cookie recipe.

Here’s a bit of trivia from the rabbit hole… the original chocolate chip cookie was created by Ruth Wakefield in 1936. Ruth was the proprietor (and chef) of the Toll House Inn, Massachusetts, USA – hence the original name “Toll House Chocolate Crunch Cookies”. Ruth was looking for a new cookie recipe to offer guests to the Inn, so she chopped up a bar of Nestle bittersweet chocolate and adapted her butter drop cookie recipe. Choc chip cookies were born. The legend of her cookies spread far and families began sending Toll House cookies to servicemen during WWII.

Ruth sold the recipe to Nestle for $1 and a lifetime supply of chocolate! The good people from Nestle created choc chips and printed the recipe on the back of every packet.

If you’d like to quickly whip up a batch of toll house cookies – click here for the original recipe.

Here is what you should know about Salt: A teaspoon of table salt weighs more than a teaspoon of kosher salt, rock salt, or sea salt. The simple reason for this is that the table salt grains are finer so more fit in the teaspoon. If you don’t have kosher or sea salt and want to substitute with table salt a safe rule of thumb is to halve the amount of salt in the recipe.

 

 

 

Step by Step Instructions

Step 1

Dry ingredients

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Step 2

Combine wet and dry ingredients

  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  • Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  • Drop chocolate pieces in and incorporate them without breaking them. I do this by hand, so that I can also fold in any dry ingredients that may be on the sides and bottom of the mixing bowl.
Step 3

Refrigerate cookie dough

  • Prepare dough for fridge by scooping it into mounds using an ice cream scoop (my cookies weigh in around 90g each). Place mounds, flat side down on baking sheet or wide storage container. Cover container with lid or plastic wrap;
    • Or roll into a cylinder shape and wrap in plastic wrap;
    • Or, leave in bowl and press plastic wrap against dough.
  • Refrigerate for 24 to 36 hours. (If you don’t separate the dough into cookie mounds or cylinder shape before refrigerating you might need to bring dough to room temperature before you can work with it – it’s quite difficult to scoop or cut straight from the fridge.
  • Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • I pop the unused cookie mounds in freezer for later use.
Step 4

When ready to bake

  • Preheat the oven to 175°C conventional or 155°C fan forced. 
  • Line a cookie sheet with greaseproof paper or a nonstick baking mat.
Step 5
  • Place the desired number of cookies on cookie sheet – they will spread so give them plenty of room between.
  • Bake until golden brown but still soft, around 20 minutes.
  • Transfer sheet to a wire rack for 10 minutes.
Serve!