I have a theory. Well, lets be honest – I have many theories, but this particular one that I am sharing with you today revolves around mastering the art of the perfect chocolate chip cookie. It involves the perfect base – caramelised brown sugar and butter being optimal, with excellent quality slightly larger than normal semi sweet chocolate chips, so that each bite of the chocolate chip cookie really does melt in your mouth, and each mouthful can’t wait for the next. Now there are people who prefer certain cookies over the others, but mastering a basic like chocolate chip just opens up horizons of options for the average Jo.
Now this recipe is my own permutation of an existing combination, that has been modified into a masterpiece. Not to blow my own trumpet or anything, but seriously, it was golden, crispy and perfectly caramelised around the circumference, but the centre was almost molten, a chewy and perfectly crumbly interior, studded with melting semi sweet chocolate discs that perfectly complemented the chewy and crisp texture of the cookie.
Since the base is quite sweet with the caramelised brown and white sugars, using semi sweet or even dark chocolate chips really go a long way in balancing the flavours of the cookie base and the chocolate chips – allowing each individual ingredient to shine through, yet complementing each other harmoniously. The most outstanding feature being the cookie’s ability into fooling you into believing that the cookies are freshly baked only a few hours ago, even after a few days in a tin box.
I started off this expedition while craving amazing chocolate chip cookies, after my parents and brother very generously lugged back what I can describe as a suitcase full of amazing amazing (yes, two ‘amazings’) variants of chocolate chips and cocoa powders. Like all good cookie related stories, this one too starts off by beating together butter and sugar. But not just sugar – white granulated sugar as well as brown sugar. The brown sugar lends the caramelised look to the cookie, adding just a bit of colour and depth of flavour, but not too much so as to overpower the cookie.
Next in with the cornflour slurry, vanilla and then the dry ingredients.
Now all the cookie base needs is the addition of choice – which for today is the chocolate chips (60%), enough chips to ensure that each cookie has at least 2-3 (some, even more!). Fold in gently, thereby avoiding any chocolate chips breaking.
Since these little babies are made from love and butter, the amount they spread while baking has to always be considered when you spoon them onto your parchment lined baking trays. I prefer not to have my cookies too large – that way I don’t feel too guilty sticking my hand into the cookie jar for another one! 🙂
- 1/2 cup light brown sugar
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1 tbs cornflour mixed with 2 tbs water (or 1 large egg)
- 1 tsp pure vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 3/4 cup good quality semi sweet chocolate chips
- Preheat the oven to 175*c and line two baking trays with silpat or parchment paper.
- Beat together the butter, sugars until the colour pales. Add in the cornflour slurry and the vanilla, and beat till smooth.
- Sift in the flour and the baking soda and mix till combined.
- Finally, fold in the chocolate chips as gently as you can, to avoid breakage. Scoop out tablespoon fulls onto the baking trays, and bake for 12-14 minutes, until browned on the edges.
- Leave to cool in the tray for 15-20 minutes before moving onto a wire rack to cool completely.
- Store in a cookie jar or airtight container, till it lasts!