Choc Chip Perfection - Genuinely The World's Best Choc Chip Cookies
Recipe By Lisa Starr, Meatland. www.meatland.net
I've lost count of how many 'world's best chocolate chip cookie' recipes I've tried.
For the most part, they're perfectly pleasant, yet almost always entirely forgettable.
For this reason, when I trial-tested yet another 'best ever' version of this cookie classic, I admit to having low expectations.
In a single word....wow!
Perhaps it's the slightly unusual step of chilling the melted butter briefly that makes all the difference, or it's the uncommon addition of cornflour which produces softer, lighter cookies, but this truly IS the Holy Grail of chocolate chip cookie recipes.
This version is made with classic, dark chocolate chips, but you could always include white chocolate chips, walnuts and cranberries, and term it 'fruit' for Tu Bishvat.
Don't wait another day before putting this winner to the test.
You've already wasted your entire life without this goodness.
100 grams butter*
1/3 cup light brown sugar
1/4 cup white sugar
1 large egg
1/2 tablespoon vanilla
2 teaspoons corn flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3/4 teaspoon salt (Maldon for sure best here)
1 3/4 cups plain flour
1 cup chocolate chips plus more to garnish
Extra Maldon to garnish
* Or margarine if you insist
Directions:
1: Melt the butter in a large bowl in the microwave then allow to cool in the refrigerator for 5 minutes. This is essential as adding the sugar to hot butter makes cookies flat and greasy.
2: Add white and brown sugar and stir till smooth then stir in the egg and vanilla.
3: Stir in the corn flour, baking powder, bicarbonate of soda, and salt and mix till smooth.
4: Add the carefully measured out flour - level the top so that you don't add too much - and mix till just incorporated then gently mix in chocolate chips.
5: Roll dough into balls and refrigerate for approximately 40 minutes or place in the freezer for 25 minutes if impatient. This is an important step and ensures cookies are more chewy and keep their shape.
6: Arrange on a paper-lined tray with space between to spread and bake at 160 C for approximately 14 minutes till lightly golden around the edges but check after 12 minutes. Don't overbake as they will continue cooking on the hot tray when you remove from the oven.
7: Press a few extra chocolate chips onto the top of each warm cookie - don't add these before baking - and I'd also recommend sprinkling over a tiny bit of additional Maldon salt.
8: These are spectacularly good when eaten warm so tuck right in. If serving later, you may want to rewarm for 10 seconds in the microwave, as they are well worth this effort.
COOK'S NOTES: These classic bakery style cookies can also be made extra-large - divide full amount of batter into 8 balls and bake 4 per sheet but you'll need to increase baking time - for a dessert treat. Fabulous served warm with vanilla ice-cream. Feel free to add white chocolate chips, nuts and cranberries. Don't leave out the cornflour as this gives the silken mouth feel and don't over-measure flour. The original recipe called for 1/2 cup brown sugar but I feel 1/3 is preferable. Adding the Maldon at the end elevates the cookie joy immensely.
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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