Perfect Chocolate Chip Cookies are crispy on the outside and soft and gooey in the middle. Made with lots of high-quality milk and dark chocolate and flaked sea salt. This recipe is the best hands down!I know what you are thinking. Bree, do we really need another chocolate chip cookie recipe? Yeah. You do. You need this one. This recipe makes the most perfect chocolate chip cookies. I know that it is a bold statement, but I promise if you like a chocolate chip cookie that is crisp on the outside and soft and gooey on the inside then this is your cookie.
I’ve been craving chocolate chip cookies lately. Cookies in Europe are very different than their American counterpart. Here, they are buttery and delicious, but they are crisp. A soft and gooey cookie just isn’t a thing. Brown sugar is not used like it is (or even available to buy) at home and that is what makes cookies chewy. If you want a good chewy American-style cookie, you need to make it yourself. Ironically, this recipe comes from a Brit, Edd Kimber. I trust him, he won the first ever Great British Bake Off.
This is not the recipe you want if NEED a chocolate chip cookie right now. It is a little bit on the finicky side, but if you have patience and a digital scale, you will be greatly rewarded. My husband is really picky about his chocolate chip cookies and most that I have made lately have gotten a “these are pretty good”. This recipe has gotten a “these are amazing” and he’s found himself in some trouble for stealing them off the rack while cooling.
First up, ingredients are measured by weight. No cups in sight. I have come to really love baking using a scale. It is amazing to me to see the variance in measurements when using cups. When you measure using a scale, it is always the same, so the end result will always be the same. Not only did I weigh the ingredients, I also weighed the dough before rolling it into balls. Everything bakes at the same time and all the cookies are the same size. A little over the top, but I felt very scientist while doing it.
Secondly, it needs to chill for 24 hours. At the very least. If you are super patient, let it go for 2-3 days. Why? Something magical happens in the fridge. The flavors develop, and the flour hydrates so when baked, it caramelizes and has an even better caramel-y flavor.
Thirdly, don’t skimp on the chocolate. Use a high-quality bar or chip. There is a lot of chocolate in this recipe, so make it really good chocolate. I like to use a combination of Ritter Milk and Goldschatz chocolate. I roughly chop it so there are large chunks and some smaller pieces. You will not get a bit without chocolate in it. Same goes for salt. Sweet things need salt. And more than you probably think you need. I use flaked sea salt in this recipe (and for a million other things) and it gives the cookies the perfect balance of sweet and salty.
Cream together butter and both sugars in the bowl of an electric mixer. About 3-4 minutes. I used Irish butter. Go big or go home I always say. Add eggs, one at a time, until combined before adding the next. Add vanilla.
Add both flours, baking powder, baking soda, and salt. Mix until just combined. Add chopped chocolate and mix again until chocolate is mixed through.
Transfer the dough to a bowl, cover, and chill for 24 to 48 hours.
Yes. I actually weighed the dough before I rolled it into balls. Each ball weighed 70 grams. A little much? Yes. But it gave me such satisfaction to nail it on the first try.Roll the dough into balls. I got about 24 cookies from this recipe. Preheat oven to 350°. Line two baking sheets with parchment paper. Bake for 16 to 18 minutes. They will be golden, but a little undone in the middle. I baked one tray at a time. My oven doesn’t bake evenly with two baking sheets in there, so it took me a bit longer but the end result was far more consistent. As soon as the cookies come out, sprinkle with a bit of sea salt. Let cool for a few minutes on the tray before you transfer them to a wire rack.These are delicious served still warm. With a cold glass of milk. The chocolate will be still melty and the insides gooey.
Tips for Perfect Chocolate Chip Cookies //
I like to make the dough and after the rolling stage, freeze them in a single layer. When frozen solid, place them in a Ziploc bag. Bake them as needed and add an extra minute or two to the baking time. It’s never a bad idea to have emergency cookie dough at the ready.
Use the best ingredients you can afford or get your hands on. High-quality butter, vanilla, chocolate, and salt make a big difference in a recipe like this one.
These are great for a new baby gift. What new mom wouldn’t love to be able to have a freshly baked cookie whenever she wants it?
I like to use a mix of dark and milk chocolate but experiment with your favorite kind of chocolate. All milk is also quite delicious.