For my taste, (and I’m a fussy cookie) a cookie should not be too crunchy, it should not be too cakey, but somewhere in between. It shouldn’t be too thick and definitely not too thin. It needs to taste of butter and have just the right amount of dark chocolate. It should also have cracks on the top giving it that rustic cookie texture. This recipe has it all, that’s why I believe this to be the best cookie recipe ever. Oh and one more thing, cookies should be served warm! But trust me, once you make these incredible cookies, they won’t have time to cool down, watch out for monsters!
One and a half cups all purpose (plain) flour
One and a half tsp of baking soda (bi carb)
7oz - 200g unsalted butter (room temp)
1 large egg room temperature
Half cup white sugar
Half cup (packed) light brown sugar
1 tsp vanilla extract
One block of dark chocolate 7oz - 200g (50 to 70%)
One pinch of salt
Preheat oven to 320°F – 160°C, bring butter to room temperature.
In a mixing bowl, add the brown sugar, white sugar, baking soda, pinch of salt and soft butter. Mix well by combining all ingredients with a spatula. Finish mixing using a whisk for 2 minutes or use electric beaters.
Add one whole egg, vanilla extract, whisk until combined. sieve the flour directly into the mixing bowl.
Chop up the dark chocolate into chocolate chip sizes and add to the mixing bowl. Fold ingredients using the spatula.
Line a baking dish using parchment paper. Using a spoon, scoop out a smaller than golf ball size and place on the dish approx 3-4 inch apart (7-10cm) so they don’t join once flatten. As an option, sprinkle a few specks of crystallized salt on each cookie top. Refrigerate 2 to 24 hours, the longer the better the result (You can also skip this step if in a hurry).
Bake straight from fridge for 12 minutes at 320°F – 160°C or until light brown. Allow cookies to cool on a rack. Serve them warm.
Resting the dough in the fridge overnight will relax the flour giving you slightly better texture.
Soften the butter in the microwave if you don't have time, little bits of melted butter are fine.
Pre-bought choc chips are usually inferior low grade chocolate, buy good quality dark chocolate you chop yourself.
If salting on top, don't over do it, different salts have different intensities. Experiment with small amounts first . Salt brings out the flavour and tastes great if done right.
A cooler oven will yield flatter cookies, a hotter oven thicker cookies. Chose your preference and increase temp by 50F if you prefer thicker.
Adding chocolate chips towards the top of each mixture scoop before cooking will create more chocolate on the top.
If using salted butter, no need to add a pinch of salt, but can sometimes be over salty.