My Best Ever Chocolate Chip Cookie Recipe

Makes about 16

 

225g salted butter, diced

350g plain flour

3/4 tsp baking powder

3/4 baking soda

200g light brown muscavado sugar

150g caster sugar

2 large eggs

2 large egg yolks

2 tsp vanilla extract

340g dark chocolate (I use Guittard 66% wafers or 63% chips)

Flaked sea salt, for sprinkling

Start by preparing the chocolate. Take about a 1/4-1/3 of the chocolate and roughly chop to break up in uneven small chunks.

To make the cookie dough we first need to brown the butter. Place the butter into a saucepan and place over medium heat and cook until first the milk solids separate, then the mixture foams, and then the milk solids brown. With salted butter you need to stir the butter as it browns to make sure the salt doesn’t clump with the milk solids, you’ll also find that the foaming doesn’t dissipate quickly so you wont be able to see the browning as easily, so watch very carefully to make sure the butter doesn’t burn.

Pour the butter into a large bowl and allow to cool for a few minutes before whisking in the sugars. Add the eggs and yolks one at a time, whisking until smooth and combined. Whisk in the vanilla. In a separate bowl whisk together the dry goods then add to the butter mixture and using a spatula or wooden spoon, mix together just until combined, there should be the odd bit of flour showing throughout the dough. Add the chocolate and mix until evenly distributed. Cover the dough with clingfilm and refrigerate for about 4 hours or until the dough is firm but not rock solid, you should still be able to scoop out portions without too much effort.

When almost ready to bake preheat the oven to 180C (170C fan) and line two baking sheets with parchment paper.

Form balls of cookie dough into portions roughly 85g. You can do this with a cookie scoop or you can roll in your hands. Place the cookies onto the baking sheets, a couple inches apart and sprinkle with a little flaked sea salt.

Bake in the preheated oven for about 16-18 minutes or until golden brown at the edges but still a little paler and soft in the middle. After baking for 10 minutes remove the tray from the oven and firm bang on the work surface to collapse the cookie. Repeat this process every two minutes or so, creating a ripples effect at the edges of the cookie (this adds great texture on the finished cookies). Once baked allow to cool on the baking sheets for about 5-10 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container these cookies will keep for up to 5 days but personally I think these are best on the first couple days when the texture will be at its best. 

Credit: Edd Kimber @TheBoyWhoBakes (hyperlink to that insta) https://www.theboywhobakes.co.uk/recipes/besteverchocolatechipcookie