These are utterly deliciously crisp on the outside and chewy in the centre. Whilst it is called a chocolate chip cookie, I prefer to use actual chocolate in the recipe.
Not another chocolate chip cookie recipe! Have you googled “chocolate chip cookie recipe”, you get over 100 million results! Everyone has their version of the ultimate chocolate chip cookie recipe which they consider to be the best, so it was slightly intimidating when I began the journey of creating my own chocolate chip cookie recipe.
I tried many different variations and had tasted some amazing creations. I decided to settle on this recipe however, as I love the combination of the crispy outside with the slightly soft centre. This is achieved from banging the pan, whilst the chocolate chip cookies are in the oven – sounds ridiculous, I know, but it really works!
The inclusion of muscovado sugar gives the cookies their golden colour and slight chew, as does the addition of the extra egg yolk. Most importantly, I love the meltiness which you get from using actual chocolate, chocolate chips are bake stable, so they do not melt when heated. You can use either, depending on your preference.
Everyone needs a go-to chocolate chip cookie and I hope this one becomes one of yours. If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.
CHOCOLATE CHIP COOKIES (makes around 15 cookies)
- 200g butter, at room temperature
- 150g light brown sugar
- 50g muscavado sugar
- 100g granulated white sugar
- 1 large egg
- 1 egg yolk
- 225g cake flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 200g good quality dark chocolate, roughly chopped
- Roughly chop the dark chocolate and set aside. Make sure you use a dark chocolate, as the cookie dough is quite sweet.
- Cream the butter for about two minutes until light and fluffy.
- Then add in the white sugar, light brown sugar and muscavado sugar and continue to cream until light and fluffy. This will take a good 8 minutes.
- Add in the egg and egg yolk and continue to cream until incorporated.
- Sift the flour, salt and bicarbonate of soda together and slowly add to the creamed mixture until well incorporated.
- Fold in the dark chocolate and combine into the batter.
- Preheat the oven to 180 degrees Celcius. Line a baking tray with baking paper.
- Weigh the dough into 50g balls. Freeze three of these cookie balls for 15 minutes.
- Then place three cookies on a sheet, no more. These cookies spread so you do not want to overcrowd the baking sheet.
- Whilst putting these in the oven, place the next three into the freezer to firm up.
- Bake the cookies for 10 minutes, they will begin to rise a bit in the oven.
- When this happens, open the oven, lift the tray up and drop it onto the oven rack. Do this two or three times. This will cause the puffed centres to fall and create little ripples around the edges.
- Continue to bake for two minutes longer. Do not overbake or the cookies will not be chewy in the middle.
- Let rest on the tray for a few minutes before removing, as they will still be fairly soft.
- Repeat and enjoy 🙂
Recipe by adventureswithsugar.com