One of the very first things I ever baked was the humble chocolate chip cookies. It was a recipe from a cookbook for kids that my parents had brought me.
Now, I’ve made numerous chocolate chip cookies since then, and I’ve tried various recipes since then. And, I believe that nailing the perfect chocolate chip cookie recipe is a never-ending journey.
The recipe in this particular post is one of the best ones I’ve made so far. These chocolate chip cookies are perfectly crisp on the outside and incredibly chewy on the inside, with an abundance of ooey-gooey chocolate.
What goes into these chocolate chip cookies?
This recipe is pretty straightforward. It calls for common cookie ingredients, namely, all-purpose flour, salted butter, granulated sugar, soft brown sugar, vanilla extract, an egg, baking soda, baking powder, and lastly, chunks of dark chocolate.
I know that these are called chocolate chip cookies, but I don’t actually use chocolate chips in cookies. I use chopped dark chocolate because I find that it results in molten pools of chocolate. Ideally, the best type of chocolate to use for this purpose would be dark chocolate discs/good quality couverture chocolate. But, you can use any standard dark chocolate bar that you find in the store. And by standard dark chocolate, I don’t mean compound.
These cookies have the perfect balance of crispiness and chewiness. The sugar in the recipe is responsible for this. You can play with the sugar ratio in most cookie recipes to get crisp or a chewy cookie. Simply put, granulated sugar aids in a crispy cookie and brown sugar in a more tender and chewy one. If you want to read about cookie science a little bit more in-depth, check out my post on the 25-Minute Chocolate Chip Cookies.
As for the egg, if you don’t want to use one, you can substitute it with a flax egg. A flax egg can be made by combining 1 tablespoon of powdered flax seeds with 3 tablespoons of water.
What equipment is required to make these cookies?
You need very little equipment to make these cookies. You need one mixing bowl and a spatula or even a wooden spoon to make the cookie dough.
You’ll also need a baking tray and parchment paper to bake the cookies.
Thin and Chewy Chocolate Chip Cookies
Yields: 12 cookies
Time: 30 minutes
160 grams (¾ cup) softened butter
200 grams (1 cup) granulated sugar
50 grams (¼ cup) soft brown sugar
45 grams egg (1no.) / 1 flax egg (1 tablespoon powdered flax seeds + 3 tablespoons water)
4 grams (1 teaspoon) vanilla extract
200 grams (1 ¾ cup) all-purpose flour
1 gram (¼ teaspoon) baking powder
2 grams (½ teaspoon) baking soda
3 grams (¾ teaspoon) salt
220 grams (1 ½ cup) dark chocolate, chopped
Preheat the oven to 180°C. Grease and line a baking tray with parchment paper.
In a mixing bowl, combine the butter and sugars until creamy. Add the vanilla and mix it in.
Add the egg/flaxseed mixture and incorporate it well.
Sift in the dry ingredients and fold them in.
Fold in the chocolate chunks, leave a fistful of them aside.
Scoop out 60-65 grams of cookie dough balls onto the prepared baking tray. Place each cookie 2 inches apart.
Place the remaining chocolate chunks on the cookies.
Bake them at 180°C for 12-15 minutes until golden brown on the outside.
Let the cookies cool in the tray for 5 minutes before transferring to a wire rack to cool down completely.
You can also make the cookie dough ahead of time and refrigerate it for up to 72 hours. You can also portion and freeze the cookie dough for up to 3-4 months, and bake them at the same temperature, and leave it in the oven for a minute or two longer than you usually would.
You should always store the cookies in an airtight container. Wait for them to cool completely, and then transfer them to your box. They should keep at room temperature inside the container for a week to 10 days.