The ultimate chocolate chip cookies recipe is right here and it's the only one you need. Thick, soft and chewy cookies with buttery, nutty flavour.
Ingredients
- ⅓ cup powdered milk (35g / 1 ¼oz)
- 170 g unsalted butter (¾ cup / 6oz)
- 1-2 teaspoons whole milk , as required
- 130 g bread flour
- 95 g plain flour (all purpose flour)
- 1 teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- ¾ cup light brown sugar , packed
- ½ cup caster sugar (or white granulated sugar)
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 215 g dark chocolate chips or dark chocolate chunks (7 ½ oz), (notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
- Non-stick pan
- mixing bowls
- Large baking sheets
Instructions
- Place milk powder into a non stick pan over medium heat, stirring every so often. Once it starts browning, don’t stop stirring as it will continue to get more brown and can burn easily. Cook, stirring until it’s the colour of ground cinnamon. Transfer to a medium bowl to stop the cooking process and let it cool to room temperature.
- Add the butter to a pan and cook over medium heat until it turns amber brown in colour. It will begin by sizzling, then bubbling then will eventually get foamy and the sound will die down. Pour it into a measuring jug and let it cool for a few minutes, then add enough milk to bring it back to ¾ cup. Let it cool to room temperature (15-20 minutes). You can speed this up in the fridge but don’t let it set.
- Preheat the oven to 180C (160C fan forced) / 350F. Line a large baking sheet with baking paper.
- Add both flours, baking soda and salt to the milk powder and whisk to combine.
- Add both sugars to the browned butter in a large bowl (or the bowl of a stand mixer) and beat on high until lightened and creamy - 4-5 minutes. For the first few minutes it will look like it won’t change but it will.
- Add the egg, egg yolk and vanilla and beat on low speed, scraping down the bowl as necessary, until only just combined.
- Add the dry ingredients mixture and beat on low until 90% combined.
- Add the chocolate chips and stir them in until just combined. Don’t overmix.
- Scoop balls of cookie dough using a ¼ cup volume cookie scoop or simply rolls balls (a cookie scoop gives a better finish if you have one).
- OPTIONAL BUT HIGHLY RECOMMENDED: Chill the cookie dough balls covered with plastic wrap or in an airtight container for up to 72 hours. The full 72 hours will give the best flavour but the more you chill up to this point the better, so if you can only fit in 24 hours, do that. The dough doesn't need to be chilled if you want to bake them straight away, however you won't get the full ULTIMATE choc chip cookie flavour.
- Bring the cookie dough balls to room temperature if you chilled them, then bake for 11 minutes until the edges turn golden.
- As soon as you remove the cookie sheet from the oven, lift and bang the pan on the benchtop 3 times. Let them cool on the pan for 5 minutes then transfer to a wire rack to cool further.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Chocolate: I use a combination of dark chocolate chips and dark chocolate chunks simply chopped from a block of good quality baking chocolate.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – test for doneness 1-2 minutes before the recipe suggests. With cookies, it's always great to take the opportunity to just bake one cookie to give you a better idea of how long your oven takes to get them just right for you.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
