Name: The Chocolate Chip Cookies of My Dreams Recipe
Prep time: 20 min
Cook time: PT-492957H25M7S
Total time: 13 h 37 min
Cuisine: American
Ingredients: 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes; 2 cups (300g) plain flour / all-purpose flour, spooned and leveled; 3 tsp cornflour/cornstarch, tightly packed and leveled; 1/4 tsp baking powder; 1/2 tsp baking soda / bi-carb, sifted if lumpy; 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes); 1 tightly packed cup (200g) light brown sugar; 1/2 cup (100g) caster sugar / superfine sugar; 1 large egg (55g / 2 oz in shell), at room temperature; 1 yolk from a large egg, at room temperature; 1 tsp vanilla extract; 1 1/2 cups (250g) dark chocolate chips / semi-sweet chips, plus extra for decorating; 3/4 cup (150g) milk chocolate chips

Ingredients

225g (2 US sticks) unsalted butter, cut into 1cm (1/2″) cubes

2 cups (300g) plain flour / all-purpose flour, spooned and levelled

3 tsp cornflour/cornstarch, tightly packed and levelled

1/4 tsp baking powder

1/2 tsp baking soda / bi-carb, sifted if lumpy

1/2 tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)

1 tightly packed cup (200g) light brown sugar

1/2 cup (100g) caster sugar / superfine sugar

1 large egg (55g / 2 oz, at room temperature)

1 large egg yolk, at room temperature

1 tsp vanilla extract

1 1/2 cups (250g) dark chocolate chips / semi-sweet chocolate chips, plus extra for decorating

3/4 cup (150g) milk chocolate chips

Instructions

Step 1: Brown the butter by melting it in a silver saucepan or small pan over medium-high heat. Let it simmer for 4 to 5 minutes while stirring occasionally until it becomes foamy with golden specks and smells nutty. Immediately pour it into a heatproof bowl, including the specks, and cool to room temperature (~45 minutes).

Step 2: In a separate bowl, whisk together the plain flour, cornflour, baking powder, baking soda, and salt.

Step 3: Add both sugars to the cooled browned butter and mix with a wooden spoon. Then add the egg, egg yolk, and vanilla extract, mixing until smooth and caramel-like in appearance.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring until the flour is mostly incorporated. Fold in the dark and milk chocolate chips until fully combined.

Step 5: Divide the dough into 8 portions, each weighing about 155g (1/2 cup). Roll each into a ball, then shape into discs approximately 3.75cm (1.5″) thick. Place these discs in a very airtight container.

Step 6: Refrigerate the dough discs for 12 to 24 hours, or up to 48 hours for more developed flavor.

Step 7: Preheat your oven to 180°C (350°F), or 170°C (340°F) if using a fan-forced oven.

Step 8: Arrange 4 cold dough discs spaced about 7.5cm (3″) apart on a baking tray lined with parchment paper.

Step 9: Bake for 17 minutes until the edges are golden and the surface is set but still pale.

Step 10: Working quickly, press extra chocolate chips onto the hot cookies’ surface. Cool them on the tray for 20 minutes to finish baking and develop crispy edges. Optionally, tidy the shape with a spatula while warm.

Step 11: Eat immediately at their peak or let cool fully on a rack before storing.

Tips & Variations

Use fresh butter for optimum browning results and a richer nutty flavor.

For smaller cookies, reduce the dough portion size accordingly and adjust baking time as needed.

Chilling the dough longer (up to 48 hours) improves flavor and texture by allowing ingredients to meld.

Pressing extra chocolate chips on top just after baking keeps the look and adds gooey bursts of chocolate.

FAQs

Can I use salted butter instead of unsalted?

You can, but reduce or omit the added salt in the recipe to avoid over-seasoning.

Why do I need to chill the dough before baking?

Chilling solidifies the fat, which helps prevent spreading during baking and improves the cookie’s texture and flavor.

Dessert

The Chocolate Chip Cookies of My Dreams Recipe

Introduction