The perfect chocolate chip cookie. Crispy on the edge, chewy in the middle and filled with choc chips.
Don’t you just love a good cookie? Especially a good chocolate chip cookie? Well I found one. No, no. Not one. I found THE one. Best ever, I’m sure I’ll never top it, absolutely perfect Choc Chip Cookie.
Sadly, I can’t claim this recipe either (blubbering :(). It’s not mine but I’ll gladly blog it to the world because it’s awesome. Every one I’ve given them too has loved them. So here world – the New York Times Chocolate Chip Cookie.
The process for making the cookie dough is fairly straight forward except that it uses a combo of bread and cake flour. I didn’t have bread flour so went with plain. And with cake flour not being readily available in Australia I substituted a little cornflour for some of the plain to give the same final texture.
Once you make the dough, you have to let it sit in the fridge before you can bake them for at least 24 hours or up to 3 days. I know, I know. I feel your pain. I did feel the pain. It’s well worth it though. The upside to waiting for the dough to do its thang is that it is a very freezable dough (if you have any left to freeze) which means you can have choc chip cookie dough ready to go in a heartbeat if you have deserving guests around. Woop woop 🙂
Done in 20, out of the oven warm & gooey still or (if you have the patience) you can wait for them to cool down first.
These cookies have a great combination of crispy on the edges, chewy in the middle, grown up dark chocolate chips a teensy bit of sea salt to finish them off. And they’re big too. The recipe calls for you to make golf ball size balls of dough and place them on a baking sheet. I oh-so-gladly obliged. Num, num, num.
Recipe adapted from this one at Brown Eyed Baker
That said…. Go forth and bake 🙂
A big, chunkie, yummy choc chip cookie taken straight from NYT
- 450 g plain flour
- 30 g corn flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 285 g (1 ¼ cups) unsalted butter room temperature
- 1¼ cups (285g) light brown sugar
- 225 g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 & 1/3 cups dark chocolate chips at least 60% cacao content
- Sea salt for sprinkling
Sift together the flours, baking soda, baking powder and salt. Give them a good mix around to combine.
Cream together the butter, caster sugar and light brown sugar until very light and fluffy. (this can take a few minutes). Add the eggs one at a time, mixing well after each addition, then add the vanilla. With the mixer on low, add the dry ingredients in 3 lots, each time mixing until just combined. Don’t overmix. Fold in the chocolate chips.
Wrap the dough in plastic wrap then place in the fridge for at least 24 hours or up to 72 hours.
Preheat the oven to 175C (350F). Line a baking tray with baking paper.
Make golf ball sized balls of dough and place on the backing sheet with plenty of room in between each (It depends on the size of your baking trays but I only put 6 per tray
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking paper to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature.
Any leftover dough can be frozen for up to 3 months and thawed the day you want to bake the cookies. And, while they are best fresh, you can even freeze the cooked cookies and they thaw in a few minutes when you need a fix
This recipe is best made a day ahead so add 24 hours to your prep time.