I’m sure most avid bakers would have admitted to this, that they have searched high and low for the recipe to the ultimate chocolate chip cookie. I have tried plenty and honestly, most of them either come out too flat, too dry, too hard or too leathery…etc… the mistakes go on.
Also, I’m not one for setting my dough in the fridge overnight, or for another 2 to 3 hours. I’m IMPATIENT damn it! When it comes to making something as simple as the chocolate chip cookie, it shouldn’t be taking too long, otherwise I’d be rotting in my grave! CCCs (Chocolate Chip Cookie) should be fuss free, quick, delicious, and one that satisfies your eyes, nose and tongue as soon as you make it.
And now, I’ve found that perfect recipe. Recently I bought ‘Heston Blumenthal at Home’. I’ve yet to read through everything, but I speak quite dearly of this as I love his scientific explanations which are translated into the common cook’s tongue. Apart from this, I’ve tried his CCC recipe, and it’s as perfect as it could be. Despite not following his instructions for the homemade chocolate chip part, the cookie batter is what I’ve found to be one of the best that I’ve made. The cookies are absolutely delicious with a crispy edge, and a tender and fudgy centre.
I’ve altered some of his measurements; Heston didn’t include brown sugar in his recipe (which I did). Also, I’ve omitted some other items (such as bicarb soda) as I didn’t have it in my pantry. So here’s my version of Heston’s recipe.
Chocolate Chip Cookie
Makes about 50 small to medium cookies
- 440g plain flour
- 1 tsp baking powder
- 5g salt
- 230g cold butter, cubed
- 250g caster sugar
- 250g brown sugar
- 2 large eggs
- 1 tsp vanilla bean paste/extract
- 250g milk chocolate, chopped into large chunks
- Preheat oven to 190C (fan) or 200C (without fan), and line a baking tray.
- Sieve flour, baking powder and salt together into a bowl.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract.
- Using a wooden spoon or spatula, pour one-third of the flour mix into the wet mix and start mixing. Continue to mix flour in two more batches until dough is thoroughly combined.
- Using your hand (or with your spoon), stir in the chocolate chips until thoroughly incorporated.
- Using an ice-cream scoop or spoon, scoop out 1″ dough balls and place onto the baking tray, making sure that they are spaced about two-inches apart.
- Bake for 8 to 10 minutes (I did mine for 9 mins). Remove tray from oven, let cookies cool down a bit before transferring them to a cooling rack. Store cookies in an air-tight container for up to 5 days.
