According to Tessa from Handle the heat these are the ultimate chocolate chip cookies. Big, chewy and soft in the middle, crispy on the outside and full of chocolate chips.
She tested and experimented with different kinds of flour, raising agents, sugars and even different forms of butter. When someone is this dedicated to making the ultimate cookies I tend to believe them. Because I was looking for chewy, crispy and large cookies brimming with chocolate I just knew I had to try this recipe. And oh boy, these cookies are wonderful.
I followed the recipe to a tee and thus rested my dough for a minimum of 24 hours. It required some patience and I don’t know whether I would taste the difference in the end result, but I wont be skipping this step when I make these again.
- Ingredients for 20-24 cookies:
- 1½ cups (6.6 ounces / 190 g) all-purpose flour
- 1¼ cups (5.6 ounces / 160 g) bread flour
- 1 ts baking soda
- 1 ts baking powder
- 1 ts salt
- 2 sticks (225 g) unsalted butter, room temperature
- ½ cup sugar
- 1¼ cups brown sugar, packed
- 2 ts vanilla extract
- 2 large eggs + 1 egg yolk, room temperature
- 2 cups chocolate chips
I weighed the flour and butter just to be precise. For the rest I used measuring cups and spoons.
Mix the flour and bread flour together with the baking soda, baking powder and salt.
In another bowl use an electric mixer to beat the butter, sugar and brown sugar until creamy. Add the eggs and yolk one at a time, incorporating each before adding the next. Add the vanilla extract and gradually add the flour mixture. Finally stir in the chocolate chips.
Wrap the dough in plastic wrap or put it in a sealed container and refrigerate it for 24 to a maximum 72 hours.
Let the dough come to room temperature until it’s soft enough to scoop.
Preheat the oven to 350°F/175°C and cover a baking sheet with parchment paper.
Scoop 2-3 tablespoons of dough and roll it into a ball. Drop these onto the parchment paper, make sure to leave at least 2 inches in between.
I baked these cookies 5 at a time.
Bake for 12-15 minutes or until golden. Cool for a couple of minutes so the chocolate can firm up a bit and less chocolate will stick to the paper. Move to a wire rack to cool completely.
I baked these cookies a bit longer than Tessa’s. These are a bit firmer, but still nicely chewy and soft in the middle.
Are these the ultimate chocolate chip cookies? They are for me!