I’ve spent the last three days testing cookie recipes (chilling time, baking time and whatnot) and I believe I have finally found the best chocolate chip cookie recipe (in my opinion). I like my chocolate chip cookies to be chewy, soft in the middle and a little crispy around the edges – a perfect balance with lots of chocolate and a good amount of salt. I was looking through one of my books the other day and found a recipe that I haven’t made in years, a pecan and caramel cookie, and it looked like the perfect starting point for a good chocolate chip cookie. I tried a few versions of it and ended up adding a tiny bit more butter and vanilla extract and that really deepened the flavour and balanced the sweetness. I hope you like these as much as I do!
Please enjoy the sound of my very loud fridge and neighbour laughing 
The Best Chocolate Chip Cookies
Ingredients
- 250 g all purpose flour (approx 2 cups)
- ½ tsp baking soda
- ¾ tsp baking powder
- ½ tsp flaky sea salt
- 150 g salted butter, softened (2/3 cup)
- 90 g granulated sugar (1/3 cup + 1 tbsp)
- 130 g light brown sugar (approx 2/3 cup, packed)
- 1 large egg
- 1 tsp vanilla extract
- 200 g chocolate, chopped (I use a mix of 55% and 70% dark chocolate)
- Flaky sea salt, to sprinkle
Instructions
- Mix together flour, baking soda, baking powder and salt in a bowl. Set aside.
- In a mixing bowl, beat together the butter and sugars until light and creamy, about 3 minutes. Add the egg and vanilla and beat until smooth.
- Stir in the dry ingredients and mix until combined, then stir in most of the chocolate, but reserve a few pieces to press onto the top of the cookies.
- Scoop out 10 cookies and place them on a sheet pan, press the reserved chocolate pieces gently onto the top of each scooped cookie. Cover and place in the fridge to chill at least overnight, but preferably for 24 hours.
- Preheat your oven to 175°C (350°F). Prepare two baking sheets with parchment paper. Place five cookies on each sheet with room for them to spread, and bake until they are golden brown around the edges but soft in the middle, 15-17 minutes. Sprinkle with sea salt and let the cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
Notes
