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.
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.
|Prep Time||30 mins|
|Cook Time||8 mins|
- 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
- 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.
- 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.
- 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.
Get creative! I often toss in hazelnuts, toffee, cherries and walnuts. Use whatever extras your heart desires.