Chocolate Chip Cookies
Updated: Jan 20
Chocolate chip cookies from this recipe have crisp skin on the outside and crispy edges, soft and chewy centre and are slightly puffy. Our recipe is rich in chocolate and allows for a lot of jazz up options. Mix of plain and strong wholemeal (or rye) flours gives lovely texture.
You will get best results baking cold (or frozen) cookie balls. If you like your cookies crisp on edges and soft in the centre - bake round cookie balls according to time indicated in the recipe. If you like your cookies crisp and flat - flatten cookie balls slightly before baking and bake for 2-3 minutes longer than in the recipe.
The portion below will yield some 40 cookies. It's quite a lot! We always freeze cookie balls and bake when needed (you can store in the freezer for up to 3 months). If you opt to go with that option - shape cookie balls, place in the fridge until cooled and then transfer to the freezer (the initial cooling in the fridge will prevent cookies from sticking). Bake then for 2 minutes longer than in the recipe (and for 4-5 minutes longer if you are going for flat and crisp cookies; you will need to flatten cookie balls some 3-4 minutes into baking). Another trick which works great - if you see that cookies are having uneven edges when baked - shortly after baking even out using scone cutter or glass (just place scone cutter on top of the cookie and wriggle few times to even out the edges before cookies set).
Chocolate Chip Cookies Recipe
Yield: 40 cookies
Active time: 20 minutes prep + 24hrs cooling + 12 minutes baking (or 14-15 min if you like your cookies flat and crisp)
- 3 cups (450g) all-purpose flour
- 1/2 cup (75g) strong wholemeal or rye flour
- 1 and 1/4 tsps baking soda
- 1 and 1/2 tsps baking powder
- 1 and 1/2 tsps coarse sea salt
- 260g unsalted butter, soft but cool (not oily)
- 1 cup (200g) white granulated sugar or caster sugar
- 1 cup (200g) light brown sugar
- 2 large eggs, room temperature
- 2 tsps vanilla extract or bean paste
- 400g roughly chopped dark and milk chocolate (mix few types with various cocoa content)
*cup = 250ml cup
1. Prepare dry ingredients: Sift flours with baking soda, baking powder and salt. Set aside.
2. Prepare wet ingredients: Beat butter with brown and white sugars on medium speed until it’s light in colour and creamy (5-8 minutes). You want to achieve here a fluffy and pale texture where sugar nicely blends in with creamy butter. After 8 minutes reduce the speed to low and start adding eggs - one egg at a time. At the end add vanilla extract.
3. Combine and form cookie dough: Add dry ingredients (from Step 1) to fluffy butter mixture (from Step 2) and mix gently on low speed only until ingredients are combined. Don't over mix (hard cookies). Gently fold in coarsely chopped chocolate. The dough will be thick and will set even more in the fridge.
4. Refrigerate the dough for at least few hours (anything from 12 hours to 3 days). This step is important and one of the key factors in this simple recipe as it allows the mixture to set and ingredients to blend in.
5. Shape cookies: When ready, leave cookie dough for few minutes at room temperature then shape cookie balls - 1.5 tablespoon each and place on the baking tray. Refrigerate shaped cookies with the tray for 15-20 minutes. In that time, preheat the oven to 175C.
6. Bake for 10-12 minutes until edges are light brown and centre still soft. If you want your cookies to be flat and crisp - flatten cookies before baking and bake for 13-15 minutes until cookies are golden and almost fully set. Once baked, allow to cool for 5 minutes on the baking tray, then transfer to the cooling rack to cool completely.
- Salt - use coarse sea salt! It will give salty-sweet edge to your cookie flavour.
- Room temperature - using butter and eggs at room temperature gives more texture and aerates the butter/sugar mixture.
- Don’t over mix. Stir dry ingredients as much as you want, cream butter as much as you want. When you bring both together though you need to be gentle and mix only until ingredients are just combined. If you mix the dough for too long the flour will release too much gluten and as a result you will have hard and dense cookies.
- Chocolate - use coarsely chopped, good quality chocolate. You won’t be disappointed! I find chocolate chunks to split lovely into the dough mixing with the batter and creating uniquely chocolatey-buttery flavour. Chocolate chips don't blend in that well with cookie dough hence you will loose out part of that unique flavour which is created by allowing cookie dough a rest time (12hrs-3 days).
- Storage - store baked cookies for up to 7 days in airtight container. If you don’t want to bake all batch at once, the dough freezes well for up to 3 months. Simply complete all 5 steps, form the dough balls and freeze unbaked. To avoid cookie dough from sticking together, roll the dough balls and place on the baking tray in the fridge for 15 minutes, then put into freezing bags and freeze. Once you are ready to bake - no need to thaw, simply take out from the freezer and bake for 2-3 minutes longer than in the recipe.
Jazz it up:
- Play up with intensity of the flavour - mix in some bittersweet chocolate (>90% cocoa) for a richer and intense flavour and once baked immediately sprinkle with some coarse or flaky sea salt. This type of cookie pairs up well with a glass of full bodied red wine!
- Play up with the texture - mix rye/spelt/wholemeal/buckwheat flour with all purpose flour (50/50).
- Spice it up - add 1/2 teaspoon of nutmeg to leverage the butterscotch flavour of the cookies.
- Crunch it up - add toasted nuts - lay baking mat with nuts (pecans/walnuts/hazelnuts) and toast at 150C for 5-7 minutes. Then mix the nuts into a cookie dough together with chocolate (step 3). Refrigerate the dough before shaping for 12 hours. Increase baking time to 13-15 minutes, or bake until golden.