This is it. This is THE best cookie recipe ever in my opinion.
I’ve been searching for “The One” for ages now, trying loads of different cookie recipes and gauging the response from my family. “Mmmm they’re nice” doesn’t quite cut it for me.
I came across this recipe in Flour by Joanne Chang and read with a quizzical eye that it required half plain flour and half bread flour.
I decided to tweak the recipe slightly and use more milk than dark chocolate as I know my Dad prefers it and then went ahead and made them. I took all of Joanne’s tips about leaving the cookie dough in the fridge for at least 6 hours (if possible overnight) so that the eggs and butter could really absorb all of the cookie dough goodness.
After an impatient 8 hours, I was finally ready to bake. I preheated the oven, lined my trays and went about creating almost perfect spherical blobs of deliciousness.
Now, usually I just put stuff in the oven, set the timer and walk away. With cakes, I never open the door before 20 minutes are up so I don’t end up with a sunken mess and with cookies I usually set the timer for slightly under what the recipe states.
Not this time… I hovered, eagerly in the kitchen for the full baking time, watching second, by second as they spread out into thin rounds. The timer beeped, I took them out, checked for the “slight browning” of the edges and removed them to cool.
I was impatient, I left them to cool for about 2 minutes before digging in in anticipation.
As soon as I took my first bite, I knew these were the one’s. Just the right amount of chewiness, just the right amount of softness and thick chocolate chunks in every bite. Now I did up the milk chocolate and decrease the amount of dark, but this just added to the blissfulness because when you bit into a dark chunk of chocolate it was almost as if it was a surprise and along with the perfectly sweet dough, the dark chocolate was delicious.
I hurriedly covered the remaining cookies knowing that if I could see them I would turn into the cookie monster and awaited my boyfriend’s return from work. No sooner had he shut the door, I was shouting from the kitchen excitedly, “Come here, taste one of these!!”
Let me tell you something about my boyfriend. He doesn’t like chocolate.
For real. I mean, I don’t quite know what planet he’s from, he’s obviously not from the same planet as me, but he really isn’t fussed on it.
However, even he gobbled down 3 cookies in quick succession.
Now it was the real test. I went over to my parents house and took the cookies, telling Mum that I thought I’d found the perfect cookie recipe. I waited for my Dad and brother to get back from work and then for my Dad to poke and bend the cookies to make sure they were soft before he bit into one.
“Mmmmmm, ohmygod these are amazing!”
Yes, now that’s the kind of reaction I like to my baked goods!
So it seems these passed the entire family test, a week later when I saw my Dad he was still raving about them and how yummy they were. Definitely making some more this week for when we go to Brands Hatch on Sunday for the final round of the BTCC 🙂
I don’t usually like dark chocolate at all, I could never sit there and eat a bar, but it truly works in these cookies. Now that I’ve found the perfect base I’m going to go mad experimenting with different additions, I have smarties in my mind and butterscotch/white chocolate. All on my “to-bake” list which increases by the day and now almost fills a notebook.
But for now, I really, really, really suggest you go and make these. And then lock yourself away with the whole batch.
Recipe adapted from Flour by Joanne Chang
Makes around 20 depending on cookie size.
> 228g butter
> 100g caster sugar
> 165g light brown sugar
> 2 eggs
> 1/2tsp vanilla extract
> 140g plain flour
> 150g strong white bread flour
> 1tsp bicarbonate of soda
> 125g dark chocolate, chopped roughly
> 200g milk chocolate, chopped roughly
> No need to preheat the oven yet, this dough needs to chill.
> Chop up your chocolate roughly.
> Place the butter and sugars in a large bowl or the bowl of your stand mixer.
> Cream the butter and sugar until light and fluffy, about 2 minutes.
> Place the flours and bicarb in a medium bowl and add in the chocolate.
> Toss the flour mixture to combine and coat the chocolate in flour. Leave to one side.
> Add the eggs and vanilla to your creamed butter and sugar.
> Beat until light and smooth, about a minute on med-high speed.
> Add in the flour and chocolate.
> Mix on a low speed until combined.
> Place your cookie dough into a bowl and cover with cling film. Place in the fridge for at least 6 hours, if possible overnight.
> When you’re ready to bake your cookies, preheat the oven to 180 degrees C/350F and line two baking trays.
> Using an ice cream scoop, place cookie balls about 2 inches apart on your baking trays.
> Place in the oven for 15-18 minutes. Mine took 15 minutes. You want the edges to be lightly browned, but the middle to look slightly underdone.
> Leave to cool on the baking trays for 2 minutes before transferring to a wire rack to cool completely.
> Will keep in an airtight container, at room temperature for 4 days. I highly doubt they’ll last that long, they really are that good!
> Managed to get this shot before I gobbled down the rest of it…
Entered into Thursday’s Treasures at Recipes For My Boys