Chocolate Chip Cookies
Updated: Sep 20, 2021
Makes 14 large cookies
It is an absolute farce to post a chocolate chip cookie recipe and expect it to blow even one mind. The aim of this recipe is hardly that; my goal with this recipe is simply to encourage you to make things that fill your soul and to get you spending more time in the kitchen. What better way to ignite that glint than to get you baking your new favourite cookie in under 30 minutes? This is a no-chill dough that rivals any brown butter, caramelised white chocolate, macadamia nut cookie (I just figured that sounded boujie and rather difficult). Plus, who but a vegan would turn down a chocolate chip cookie? Side note: I am in awe of vegans, that was simply to illustrate how universally loved the chocolate chip cookie is.
In these here lockdown times we are experiencing, the fatigue of level 4 is absolutely obliterating me. I've swung from either side of the mental health pendulum and that constant back in forth is quite nauseating. So when I get to put on a feel-good show that I've binged 100 times *cough* Gilmore Girls *cough* and methodically beat some butter, sugar, vanilla, and chocolate chips together, I find I can centre myself, even if just for that brief moment. Whatever your why is, I got you.
240g Softened, unsalted butter
180g Demerara sugar
120g Light brown sugar
70g Whisked egg (about 1 large egg)
1/2 teaspoon of vanilla extract
270g Plain flour
2g Baking powder
1/2 teaspoon of sea salt (plus more for topping)
315g Semi-sweet chocolate chips or chopped semi-sweet chocolate (good quality)
Preheat the oven to 185 celsius (bake).
Beat the butter using an electric mixer ¹ a mixing bowl until lighter in colour (about 2-3 minutes). Then beat in the sugars until light and fluffy (about 3-4 minutes).
Beat the egg and vanilla in until fully incorporated (about 1 minute).
Add the flour, baking powder, and salt to the mixture. On low, beat the flour until the mixture comes together (about 1 minute). Fold in 2/3rds of the chocolate chips, leaving the last ones for the topping at the end.
Line a baking tray with baking paper and roll the dough into even-sized balls (between 60-65g each)². Place 5 balls on a tray at a time (unless you have a very large oven) and separate them at least 5cm apart from one another, as they will spread a lot. Bake them for 8-10 minutes or until the edges are dark golden and crispy and the tops are a light gold colour. Repeat for all trays of cookies.
When you take the cookies out of the oven, immediately place your remaining chocolate chips³ on the top and gently press them into the still-soft cookie. This will melt the chocolate chips. Sprinkle the cookies with more sea salt (I use Opito Bay Sea Salt and it's incredible) and leave them to completely cool before eating them.
The cookies are better if you leave them for a few hours to fully cool down but if you can't resist eating them straight out of the oven, I will completely understand. Enjoy!
If you don't have an electric mixer, you can use a sturdy whisk but it will require a bit more patience and some elbow grease. I have done it before though and it is possible as long as your butter is completely softened, and at room temperature.
If you don't have a weighing scale you could just make 14 even-sized balls. However, the rest of the recipe requires scales and I would highly recommend in a cheap set of electronic scales for all of your baking/cooking because you will get much more consistent results. I got mine from Stevens for 25 bucks!
If you live in New Zealand and are wondering what chocolate chips are the best ones to use - if you can get your hands on the Vetro 52% callebaut chocolate chips I would highly highly recommend them. Quality chocolate makes such a big difference. I couldn't find them for the photos because I'm in Auckland but if you can get them do!