How many chocolate chip cookies recipes are there on the internet?
But, I think I’ve found the best one! Seriously!
Before Ernie was born, I attempted to bake chocolate chip cookies approximately 30 times. I either got distracted, was too tired, couldn’t manage to stand up for long enough or had other things I needed to do, like wash baby clothes and set up the nursery.
Since he’s been born, I’ve been on a quest to find the most amazing chocolate chip cookie recipe. You know, a tiny little bit of crunch on the edges but molten and chewy on the inside. And, totally FULL of chocolate!
I think I’ve managed to find “the one”!
This one takes a little bit of preparation ahead of time. 24 hours to be precise.
You see, it’s so important for the dough of these cookies to rest in the fridge for 24 hours to ensure maximum chewiness.
I plan to make an enormous batch of this dough to keep in the freezer. For when people come to visit of course. Or just for when I feel like eating cookies.
You want the recipe?
Of course you do!
Chocolate Chip Cookies
- 3 2/3 cups minus 2 tablespoons flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 1/4 cups unsalted butter softened
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons caster sugar
- 2 large eggs (room temperature)
- 2 teaspoons natural vanilla extract
- 500g chocolate buttons
- Sift flour, baking soda, baking powder and salt. Set aside
- Using a mixer fitted with a paddle attachment, cream butter until light and creamy (about 4 minutes)
- Add sugars and continue to beat until very pale. Add eggs one at a time, mixing well after each addition
- Stir in the vanilla, reduce to low speed and add flour mixture until combined
- Mix in chocolate chips
- Wrap dough in plastic wrap and refrigerate for 24 hours (up to 36 hours)
- When ready to bake, preheat over to 180 degrees and return dough to room temperature
- Spoon mounds of dough – golf ball sized – on to a cookie sheet lined with baking paper
- Bake for 18-20 minutes or until cookies are golden brown but still soft. Leave to cool on cookie sheet for 5-10 minutes then transfer to a wire rack to cool further
- Make sure to eat at least one while it’s still warm!