Thanks to a tip from my friend Maria, of Mia Loves Pretty, I learnt the best recipe for chocolate chip cookies!
There are a few ‘secrets’ that must be followed to ensure ultimate awesomeness (outlined below the recipe)
- 240g cake flour (I used plain flour)
- 240g bread flour (this is the key!)
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt
- 285g unsalted butter, room temp (another key!)
- 285g light brown sugar
- 230g granulated / caster sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 560g chocolate chips (preferably about 60% cacao)
- Salt flakes for garnishing
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredient (slowly or by hand at first as the flour may go everywhere!). The mixture will be quote stiff by now.
Add the chocolate chips, and mix briefly to incorporate (I did this by hand as the mixture was a bit firm for my mixer). Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 175-180C. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Mine took a few hours to get to a malleable texture. Line a baking sheet with baking paper.
Form the dough into large balls (roughly the amount that would fit into a 1/3 measuring cup). Place about 8 balls onto the baking sheet – they need a lot of space! Sprinkle lightly with salt fakes, and bake until golden brown but still soft – about 15 minutes.
Secrets/Tips for ultimate awesomeness:
~ use a mix of bread flour and cake flour
~ all ingredients must be at room temperature – take it out in the morning if you are making the dough at night
~ use really good quality choc chips and butter
~ leave the dough to rest for min 24 hours, best is for 36 hours
~ make sure the balls are large as they make the best cookies
~ err on the side of underdone rather than over – you can always pop them back in for a few extra minutes if they are too soft