The Best Chocolate Chip Cookies

Our friends at Denizen shared a recipe for the humble chocolate chip cookie recipe and we had to give it a try. Impress your bubble this weekend and whip up a batch of these babies, you won’t regret it! 



1 cup of Lewis Road Creamery unsalted butter, melted (230g)
1 cup of white sugar (200g)
1 ½ cups of brown sugar, packed tightly (330g)
2 tsp of pink Himalayan salt
1 egg
2 tsp of pure Vanilla extract
½ cup of buttermilk *see note
2 ½ cups of standard flour (310g)
1 teaspoon baking soda
1 block of Whittaker’s Creamy Milk Chocolate
1 block of Whittaker’s Dark Chocolate
Sea salt flakes
Makes approximately 24 cookies

*with supermarket stock running low, I wasn’t able to get my hands on any buttermilk so did some google research and found an alternative. the one I chose was two tablespoons of sour cream mixed with enough water to make 1/2 cup. Sounds odd I know but it worked a treat! 

1.Start by melting your butter in a saucepan and wait for it to slightly brown. The subtle burnt flavour will make your cookies taste like butterscotch toffee and allow more depth in flavour. Remove from heat and allow the butter to cool back down to room temperature.
2.In a large mixing bowl, whisk together the white sugar, brown sugar, pink Himalayan salt and cooled butter until the mixture turns foamy.The brown sugar is key to making a soft and chewy cookie.
3.Add in the egg, vanilla and buttermilk and mix until it forms a creamy consistency.The addition of buttermilk will make your cookies incredibly moist and gooey.
4.Sift the flour and baking soda into the wet mixture and make sure you don’t overmix the dough.Overmixing your dough will make the cookies slightly tough as the gluten in the flour develops.
5.Chop up your chocolate into rough chunks and incorporate that into the batter.Cut your chunks into shards, so they distribute all throughout the cookie like a rippled effect instead of a few chips sprinkled on top.
6.Take some cling wrap, place it over the top of the bowl and put the dough in the fridge for at least 24 hours. Refrigerating the dough will allow the flavours to develop.
7.When the batter has been chilled, preheat the oven to 180°C, fan baked and line your baking tin with paper.
8.Take an ice cream scoop and scoop the dough onto the pan, spacing each scoop by at least 10cm. These cookies spread and you don’t want them to stick together.
9.With cookies, it’s almost impossible to give an exact time to take them out of the oven. They take a little longer than 10 mins, but just keep an eye on them and when the edges have turned golden, you know they’re ready.
10.While the cookies cool down, take a pinch of sea salt flakes and sprinkle them over the cookies.Sea salt flakes will add a crackling effect to the texture of your cookie while enhancing its flavours.
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