Chocolate Chip Cookies

Today I made Chocolate Chip Cookies

Everybody needs a "go to" cookie recipe and this is mine.  I've tried a number of different cookie recipes over the years but this one is by far the best. These cookies are the softest, chewiest and yummiest cookies I've ever come across. If cookies were celebrities these babies would be on the front cover of Vogue every month. This cookie dough is the basis for several different types of cookies  I make, varying slightly by adding different types of chocolate, nuts or sprinkles.   That's the best thing about cookies, it's so easy to play around with them and come up with new creations.

Through trial an error I discovered that there are a number of different things that you can do to ensure an extra soft and chewy cookie. Using Corn Starch in the mixture results in a really soft cookie. I use an extra egg yolk and melt the butter instead of beating room temperature butter for extra chewiness and I also chill the cookie dough for extra thickness. Another little tip, I only add half the chocolate chips to the mixture while I'm making it, the other half I press into the top of the dough balls before baking. This makes them look amazing as you can see all the melty chocolate chips on top when you take them out of the oven.

In this recipe I use Callebaut Belgian Milk Chocolate Drops. Ardkeen Quality Food Store has a great variety of high quality Belgian Chocolate products that are just fantastic to bake with. I was so happy when I found these products as I struggled for years to find chocolate I was happy to bake with. Some types seemed to have a grainy texture when melted which altered the texture of the cakes and some cooking chocolates lack the one thing I look for in chocolate.... for it to actually taste like chocolate. Also they package the chocolate themselves in store so there are a number of different weights available, so you can buy the amount you actually need... or maybe slightly more in case a few magically disappear. 

Ingredients:

(Makes 12 Large)

• 280g All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Cornstarch
• 1/2 teaspoon Salt
• 170g Unsalted butter, melted
• 150g Light Brown Sugar
• 100g Granulated Sugar
• 1 Large Egg + 1 Extra Egg Yolk
• 2 teaspoons Vanilla Extract
• 180g Chocolate Chips, divided in 2

Instructions:

1. Mix in a bowl the flour, cornstarch, baking powder and salt and set aside.

2. In a separate bowl whisk together the melted butter, brown sugar and white sugar until all the sugar is incorporated with the melted butter. Whisk in the whole egg first and then the egg yolk. Finally whisk in the Vanilla Extract. 

3. Pour the wet ingredients into the dry ingredients and mix with a large spoon or spatula. The dough should look very soft. Stir in half the Milk Chocolate Chips. Make sure to disperse the chocolate chips as evenly as you can. Cover the mixture and chill in the fridge for 2 hours or up two 2 days, this is handy as you can make the mixture in advance. Chilling is mandatory.

4. Remove the mixture from the fridge and allow to soften slightly at room temperature for 10 minutes. 

5. Preheat the oven to 160°C. Line a large baking sheet with parchment paper or silicone baking mats. Set aside. 

6. Roll the dough into balls with about 2 teaspoons in each, depending on what kind of size you want your cookies to be, try make them all around the size so they cook at the same time.The dough will be crumbly, the heat of your hands will help form the dough balls.

7. Place the dough balls onto the baking sheet, press down lightly on each to flatten the top. Work in the remainder of the chocolate chips onto the top of each .

8. Bake the cookies for 12 minutes, do not bake for over 13 minutes as this will cause them to lose their softness and chewiness. The cookies will continue to bake on the sheet for 10 minutes after they come out of the oven. After 10 minutes move the cookies to a wire rack where they can continue to cool.

"Everybody has a little Cookie Monster in them"