The perfect cookie should be just the right amount of spread to thickness ratio, with a gooey chewy inside and the right amount of crispy on the outside and psa….this is that cookie!
Cookie tips:
For wrinkly edged goodness: you need to be pan banging your cookies! For this you want to take your cookies out at the 8-10min mark and give them a firm bang on the stovetop and quickly put them back in the oven. For ultimate wrinkles do this every couple of minutes.
Round cookies: if you need your cookies to be perfectly round cookie, the trick is to get a large circle cookie cutter, or bowl and spin it in circles it round the cookie when it is just fresh out of the oven.
Chocolate: you want to use at least 70% cocoa for the chocolate these cookies deserve. But you know sub whatever you have to hand, you can’t go too wrong with cookies!
Melty chocolate pools: for those gooey melty pools of chocolate reserve some of the large chocolate chunks and place on top on the cookies just before baking.
Chewy Chocolate Chip Cookies
- Yield: 10 cookies 1x
Ingredients
175g / 1 cup + 3 tbsps all purpose flour
113g / 1/2 cup unsalted butter
125g / 2/3 cup brown sugar
50g / 1/4 cup granulated sugar
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp vanilla
100g good quality dark chocolate
Instructions
Whisk flour, baking soda, baking powder and salt in a bowl and set aside.
Melt butter in a pan on a low heat until it’s all melted. Transfer butter to a large bowl, add both sugars and whisk till it is all incorporated.
Add the eggs and vanilla and beat till the mix is smooth.
Fold in the dry ingredients until there are no dry flours bits left.
Fold in the dark chocolate.
At this point refrigerate the dough – you can do this for as little as an hour, but it is best to leave it overnight, and can be left for 3 days. Cover with wrap.
To Bake:
Preheat oven to 350F. Line a cookie sheet with baking paper.
Remove the dough from the fridge and allow to come to a scoopable temperature. If too hard, leave longer. Using an ice cream scoop, scoop balls of cookie dough and place on the baking sheet a couple of inches apart for enough room to spread. Or you can roll the dough into balls.
Bake for 16-18 minutes. About halfway remove the tray and give it a firm bang on your work surface, this helps produced the ripples which adds texture to your cookie. You can do this every couple of minutes to get it more rippled. Rotate the sheet when you put it back in the oven. Bake till the edges just turn golden brown and the center is still slightly doughy.
