CHEF NGOC’S SUPER SECRET CHOCOLATE CHIP COOKIES ARE FINALLY REVEALED

Without fail, every time I make these chocolate chip cookies, cookie lovers come in droves asking for the recipe. It yields the perfect crisp outer rim and gooey puddles of melted chocolate in the center. Chocolate chip cookies are like little sweet snowflakes, each batch different than the last and deliciously beautiful in every way. This recipe has been passed down to me from one of the world’s most beloved pastry chefs and I am honored to be sharing it with you.

In my first gig as a pastry instructor, cookie day was every student’s favorite day. Cookies have this magical and powerful way of bringing smiles to anyone’s face; maker, baker and eater. I hope you get a chance to brighten up someone else’s day with a fresh batch of this American Classic.

Chef’s Notes

This dough freezes well which makes it perfect for those midnight emergency cravings, last-minute company bakeoffs, care packages, welcoming new neighbors, and stay-at-home treats for you and the kids. If you are extra daring, roll it out and bake a birthday cookie cake for that special someone. For the non-chocolate cookie monsters, omit the chunks and opt for rolling the scoops in cinnamon-sugar. Snickerdoodles are a favorite in my family and this recipe makes the most buttery of them all. Best served fresh out of the oven with a tall glass of milk.

-Chef Ngoc

Print Recipe

CHEF NGOC'S CLASSIC CHOCOLATE CHUNK COOKIES

This just might be the last and only chocolate chip cookie recipe you'll ever want to make. . .

Course

Treat

Cuisine

American Regional

Keyword

Chocolate Chip Cookies, Chocolate Chunk Cookies, Cookies

Prep Time

30 mins

Cook Time

8 mins

Servings

doz

Ingredients

• 450 g Butter, cut into large pcs Direct from the fridge, adding in brown butter solids adds toast notes too
• 50 g Cream Cheese Room temperature
• 450 g Light Brown Sugar
• 450 g White Sugar Unrefined Cane Sugar works well too
• 15 g Vanilla Extract Use the good stuff
• 4 lg Whole Eggs Fresh and cold
• 900 g All Purpose Flour Sub 150 g with Cake Flour for delicate cookies
• 15 g Baking Soda
• 8 g Sea Salt Any salt will do but we love Maldon Flake
• 900 g Dark Chocolate, divided See instructions, use the good stuff or blend bittersweet morsels in too

Course Treat Cuisine American Regional Keyword Chocolate Chip Cookies, Chocolate Chunk Cookies, Cookies Prep Time 30 mins Cook Time 8 mins Servings doz Ingredients 450 g Butter, cut into large pcs Direct from the fridge, adding in brown butter solids adds toast notes too 50 g Cream Cheese Room temperature 450 g Light Brown Sugar 450 g White Sugar Unrefined Cane Sugar works well too 15 g Vanilla Extract Use the good stuff 4 lg Whole Eggs Fresh and cold 900 g All Purpose Flour Sub 150 g with Cake Flour for delicate cookies 15 g Baking Soda 8 g Sea Salt Any salt will do but we love Maldon Flake 900 g Dark Chocolate, divided See instructions, use the good stuff or blend bittersweet morsels in too

Instructions

For the chocolate:

1. Here's a little chef's secret I learned from a very famous master pastry guru. . . Chop the chocolate into large various sized chunks. (If you're using morsels, skip this step.) In a microwave safe bowl, zap half the chunks for 30 sec intervals until the chocolate is just barely stiff clay-like, firm but not melted. Let it sit for bit before mixing in. This is where the magic begins.

For the cookie dough:

1. Place the butter in a large mixer bowl fitted with a paddle attachment and begin to soften the butter on medium/speed 2 for 45 seconds.
2. Add the sugars and vanilla to the butter, cream together on high/speed 3 for 3 to 5 minutes. Add the cream cheese and continue mixing for 1 min. It will begin to look slightly fluffy.
3. Turn the mixer back down to medium/speed 2, slowly add one egg at a time, mix until the yolk starts to disappear before adding in the next egg, then gradually add two at a time. Scrape the bowl down a few times in between.
4. Sift together all the dries. Turn mixer to low/speed 1 and add one cup of flour at a time until all the dry mixture is added for 45 seconds to 1 min, do not over mix.
5. Add in cold chocolate chunks or chips and mix for 10 second or until chocolate chips have thoroughly been incorporated. Quickly add in microwaved chips and mix for 5 seconds. You don't want to let the chips color the dough, but no crime if it does. Just makes it THAT much tastier. Remove bowl from mixer and finish mixing by hand if chips are not fully incorporated.
6. Portion dough using a 1 oz scoop or roll dough into logs using parchment paper then wrapped in plastic. This makes for easy storage in the fridge or freezer. Allow dough to set overnight for best results.

For baking:

1. Preheat convection oven to 335 degrees (°F). Cut logs into 1 inch thick rounds or use pre-scooped dough, place onto parchment or silicone baking sheet lined tray at least 1 inch apart to allow for spreading. Bake for 8 mins turning the tray at the 4 min midway point for extra soft cookie centers. If using a conventional still oven, increase baking time 1-2 additional mins or until edges are slightly golden and centers are still light and tender.
2. Allow to cool 5 mins before diving into these glorious cookies. Trust me, no one will resist. Store uneaten cookies (though I doubt there will be any) in an airtight container for up to two days.

Recipe Notes

Get creative! I often toss in hazelnuts, toffee, cherries and walnuts. Use whatever extras your heart desires.