Best chocolate chip cookies

Best chocolate chip cookies

By
From
Top With Cinnamon
Makes
16
Photographer
Izy Hossack

Stop whatever you’re planning on doing. New agenda: go and make this cookie dough now. Scoop it and put it into the fridge to rest. Resting the dough (for up to a week) ensures a more tender texture and a better flavour. You’ll end up with the most kick-ass cookies you’ve ever tasted. Word to the wise – use chopped chocolate bars instead of chocolate chips, it’s a stellar move – you’ll get big melty puddles of chocolate in each cookie! I also like to infuse the butter with basil to add a slight ‘jazz hands’ quality.

Ingredients

Quantity Ingredient
4 tablespoons fresh basil leaves, (optional)
140g unsalted butter
1 tablespoon vanilla extract
125g plain flour
85g wholemeal flour
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
110g granulated sugar
140g light brown sugar, packed
1/2 teaspoon flaky salt, plus more for sprinkling
1 egg
200g dark chocolate, roughly chopped

Method

  1. Add the basil (if using) and butter to a small saucepan. If you’re not using the basil, put the butter in the pan on its own. Heat over a medium-low heat until the butter foams up and smells nutty then stir in the vanilla extract.
  2. Remove from the heat and cool for 10 minutes, then strain it through a sieve pushing through as much of the browned butter bits as possible – you’re just trying to take out the basil. If you’re not using the basil then you don’t need to strain it.
  3. Meanwhile, either use a stand mixer or a large bowl and a wooden spoon to combine the flours, baking powder, bicarbonate of soda, sugars and salt. Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then stir through the chopped chocolate until well distributed.
  4. Using ¼ cup cookie scoop or measuring cup, scoop up some of the dough and squash it into the scoop until it’s just full. Turn out onto a baking parchment-lined baking tray. Repeat with the rest of the dough. If you don’t have a cookie scoop or measuring cup, then divide the dough into 16 equal balls. Cover with cling film and refrigerate for between 1 hour and 7 days (the longer you wait, the better the texture and flavour!)
  5. To bake: preheat the oven to 200°C. Making sure the cookies are spaced 7.5 cm apart, sprinkle them with salt. Bake for 8–12 minutes until browned with puffy, soft centres. Let them cool on the baking tray for 5 minutes then transfer to a wire rack. They will keep in an airtight container for up to 3 days.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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