Chocolate Chip Cookies

Chocolate Chip Cookies

This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.



Nearly every chocolate cookie recipe on the internet is tagged as the best and rated in popularity by people all over the world. At the end of the day, it comes down to personal taste.

You’ll love these, there is something magical about the buttery, rich crisp dough on the outside and their soft centres. Full of chocolate and beyond delicious, these cookies are quick ‘n’ easy and perfect for all occasions.

Wonderful nostalgic memories of my childhood and always comforting at any moment. They make life better, happier…and much more satisfying.

If you love these then you’re going to love my double chocolate cookie recipe. It’s choosing which one to bake next time, that’s going to be difficult. I guess another round of taste testing is required 🙂

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy.
  • Diets: For ideas on sugar and dairy-free, check my substitutions section for details.
  • Great for: picnics, friends and family visiting.
  • Taste and texture: crisp on the outside, soft and full of chocolate on the inside.
  • Serving: great on their own or with a glass of milk.
  • Quantity: 10 cookies.
  • Time: under 60 minutes, includes 30 minutes chilling.

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    INGREDIENTS

    For this chocolate chip cookies recipe all you need are these ingredients:

    • Butter – gives us a crisp texture and a rich buttery flavour. Make sure it is a t room temperature when you start.
    • Caster or granulated white sugar – adds structure, sweetness and creates the soft centre.
    • Brown sugar – creates that extra crispiness in the cookies.
    • Pure vanilla extract or paste – for that extra taste.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Plain or all-purpose flour – builds structure and crumb.
    • Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture.
    • Golden syrup or corn syrup – is an invert sugar which, creates a texture that’s flexible and chewy, as opposed to crisp.
    • Whole milk – helps to loosen the cookie dough so that it spreads in the oven.
    • Dark chocolate chips or chunks – the more the merrier.

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. It would seem counterproductive, but it’s not. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    WHAT VARIATIONS CAN I MAKE?

    • Chocolates: Try swapping dark chocolate for milk or white chocolate and you don’t have to use chocolate chips, chopped chocolate works just as well.
    • Golden syrup: This is an inverted sugar that helps to create crunch. If you can’t find golden syrup you can use corn syrup or maple syrup. If you don’t want to use either, you can leave it out of this recipe and just add an additional tablespoon of milk.
    • Oats: Replace 85g of flour for rolled oats and add ½ tsp cinnamon, which makes a really tasty oat cookie.
    • Nuts: Replace the chocolate or add 100g coarsely chopped pecans, pistachios, almonds, walnuts or even pumpkin seeds.
    • Fruits: If you like dried fruits, try adding 50g raisins, apricots or cranberries to the recipe.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one chocolate chip cookie

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Chocolate Chip Cookies

    STORAGE AND FREEZING

    I find the best way to store these cookies is in a tin at room temperature, as it allows them to breath just enough that they stay crispy. An airtight container that’s not completely sealed will also keep your cookies away from humidity and moisture.

    Freezing the cookie dough – To freeze the cookie dough, roll the cookie dough into balls and then place onto a baking/parchment lined baking tray or plate. Freeze completely to have perfect cookies at a moment’s notice! Once the cookies have frozen solid, approx. 30 minutes, transfer them to a freezer-safe, airtight container. They will last up to 3 months in the freezer. When you’re ready to eat the cookies, allow them to thaw for about 30 minutes at room temperature and then bake as per the recipe.

    Freezing the baked cookies -To freeze the baked cookies, cool the cookies completely and then freeze on the baking tray. When the cookies have frozen solid, approx. 30 minutes. Store the cookies in a freezer-safe, airtight container for up to 1 month. When ready to serve, allow the cookies to reach room temperature.


    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT RECOMMENDATIONS

    Here is some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Use room temperature butter – cold butter will not cream together properly with the sugars.
    • The dough should be a little sticky – don’t try to add more flour to eliminate the stickiness.
    • Resting and chilling the cookie dough – if you want to get the best results, placing the dough in the fridge prior to baking, allows the dry ingredients to absorb the moisture from the wet ingredients. This creates more flavour in the dough and because the fats are also chilled it prevents the cookies from spreading out too quickly during baking.
    • How long should I chill the dough? Patience isn’t really my strong suit, so I totally understand if you can’t wait! If like me this is the case, I usually bake off a few cookies immediately and then place the rest to chill in the fridge. If you’re not in a hurry, try to leave the dough to rest overnight or at least try to chill your dough for 30 minutes. It’ll be worth it!

    READY TO MAKE YOUR CHOCOLATE CHIP COOKIES?

    Chocolate chip cookies

    Chocolate Chip Cookies

    Preparation:15 minutes
    Baking:12 minutes
    Chilling:30 minutes
    Total:57 minutes
    Servings: 10 cookies
    This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.

    INGREDIENTS LIST
     

    • 100 g butter (at room temperature)
    • 100 g soft light brown sugar (muscovado)
    • 50 g caster sugar (or granulated)
    • 2 tbsp golden syrup (corn syrup or maple syrup)
    • 2 tbsp milk (or one whole egg 50g)
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 190 g plain (all-purpose) flour (BL55)
    • 1 tsp baking powder
    • 1 pinch fine sea salt
    • 100 g dark chocolate (minimum 50% cocoa solids) (whole bar chopped or chips)

    Preparation
     

    • Cookie dough: In a bowl, cream the butter, brown sugar and granulated sugar together until light and fluffy.
    • Add the golden syrup, milk, vanilla and combine together.
    • Sift the flour, salt and baking powder into the bowl and mix together to creat a smooth dough.
    • Add your choice of chopped chocolate or chips to the dough.
    • Shaping: There are one of two methods you can use for forming your cookies, the second yields slightly crispier cookies as they are thinner:
      Method 1. Prepare a plate or tray that will fit in your fridge, covered with a piece of baking/parchment paper. Using a 2 tbsp ice cream scoop or a large spoon, scoop out 10 balls of cookie dough onto your prepared tray. Place the dough in the fridge for 30 minutes or longer, even overnight if possible. *See recipe tips on blog post.
      Method 2. Roll the dough out into a log shape about 4 cm (2 inches) wide. If you want bigger cookies, roll it to about 5-6 cm in diameter. Wrap it in plastic wrap and place in the fridge for at least 30 minutes or longer, even overnight if possible. *See recipe tips on blog post.
    • Freezing the dough: At this stage, the dough can also be frozen for baking another day.
    • Preheat the oven to 180°C fan / 400°F / Gas 6.
    • Method 1. Remove the balls of cookie dough from the fridge and place them on a baking tray lined with baking/parchment paper. Leaving space between to allow for spreading in the oven. I like to push down on the balls to flatten them just a little prior to baking.
    • Method 2: Simply slice the log in 1 cm slices and place on a baking/parchment lined baking tray.
    • Baking: Bake for 12-14 minutes, until browned around the edges.
    • Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
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    KEYWORDS baking, biscuits and cookies, chocolate chip cookies, Cookies

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    Chocolate chip cookie

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Chocolate Chip Cookies or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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