Honestly the best chocolate chip cookies ever.

M.
Feb 25, 2015
4 min read

As an amateur, self-proclaimed chef, I set out to seek a chocolate chip recipe to a) satisfy my sweet tooth and b) to satisfy the sweet tooth of those around me [but mainly for myself]. Thus my first proper, food related blog post is a tribute to TRULY the best chocolate chip cookies ever. And I will give myself the credit of hunting through hundreds of recipes and finding this one; however I shall wholly give credit to Kate Miss, and her blog where I found this recipe. And as she named this recipe (it is true to itself, and I’ll vouch for it) – the only chocolate chip cookie recipe I will ever need to know how to make for the rest of my life.

So before we go into the recipe, lets just clarify a couple of, but nonetheless crucial steps that will NEED to be carried out to ensure the spectacularity of these cookies. And yes, I know spectacularity isn’t a word, but I like making up words, and this one sounds realistically spectacular.

1. I strongly suggest weighing everything rather than using cups to measure as that sometimes leads to inaccuracies in baking. And we want these to be perfect and we ain’t gonna let nothing ruin these damn chocolate chip cookies for us!!!

2. The recipe calls for bread flour and cake flour. The Brits, like me who aren’t bakers, will be like what the heck is cake flour? A box of cake mix? No my lovelies. It’s a mixture of plain flour and corn flour and unfortunately we don’t get it in the UK because it’s banned. However we can make our own version of it by mixing plain flour with corn flour. So basically:

cake flour (plain flour + corn flour)* + bread flour = perfect for cookies

3. All ingredients should be at room temperature. This may not seem important but trust me, because it makes a difference. By the way, room temperature butter makes a dent easily when touched. It doesn’t need to be totally gooey.

4. Chill the cookie batter. 4-36 hours. The longer the better. Please please please trust me. It actually works. The cookies bake crunchier and caramel-ier on the outside and just perfectly ooey-gooey melt in your mouth.

5. Make the cookies BIG. About golf sized balls (maybe a weeny bit smaller), so that they don’t dry out and go yuck.

6. Also the cookie batter is quite sweet (but don’t change the ratios); so it’s best if you use chocolate chips with about 60% cocoa because the slight bitterness of the chocolate works perfectly with the sweet batter. I usually use 70% cocoa. And honestly, trust me on this even if you like milk chocolate chips because this is the killer ingredient.

7. Love and effort, because these take a while to make if you’re using a hand blender like I did, but its so worth it.

8. * Cake flour ratios:

• 1 cup plain flour, minus 2 tbsp

• 2 tbsp corn flour

• Mix well, through a sieve preferably to ensure even distribution

The Recipe

240g cake flour

240g bread flour

1 ¼ tsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt, preferably coarse ie. Kosher

284g softened, unsalted butter

284g light brown sugar

227g granulated sugar

2 large egs

2 tsp vanilla extract

Chocolate chips**

Coarse salt to garnish, if you’d like. I’ve heard it does wonders for the cookies but I haven’t tried myself.

**The original recipe calls for about 566g of chocolate chips but whenever I’ve made the recipe I’ve found that about ½ - ¾ of that amount is more than enough. But if you’re even more than a chocoholic than I am then go ahead and add the full amount but I suggest you keep it on the scant side.

The Instructions

1. Cream butter and both sugars until fluffy and light. A mixer with a paddle attachment is preferred, but since I don’t have one I used a hand mixer, which worked perfectly well. Approximately 5 minutes.

2. Add an egg at a time, and mix really well. Use a rubber spatula to push down the sides whenever necessary.

3. Add dry ingredients on a slow speed because otherwise it’s going to fly everyyyyywhere.

4. Add the chocolate chips and mix to incorporate.

5. Wrap the dough in cling film and chill. I usually spit the batter into about three medium balls so I can freeze two to use later and one to use straight away (after the chilling ofcourse).

6. Preheat oven to about 200 degrees Celsius. Take out the dough and allow to soften a little bit.

7. Make balls and set on a baking sheet. The cookies spread quite a bit so make sure they’re spaced enough.

8. Bake for about 15-ish minutes (ish because everyone’s ovens always seem to vary a little so just keep an eye on them towards the last few minutes). When the cookies are golden brown from the outside but still soft in the middle, take them out and leave to cool. Sometimes I give the baking sheet a quick bang against the counter to get that perfect crackly cookie look; although they look, smell and taste perfectly amazing without the bang.