Do you know that episode of Friends where Monica says “I want to be the mom that makes the world’s best chocolate chip cookies”? Well, that’s me.
I know, Big Words, but honestly everyone who has ever tried these has loved them – and I have been making them for over a decade now, in fact, every single office I’ve worked at has had the pleasure of tasting these babies -. The recipe is simple, but foolproof as long as you keep to the most important tip: refrigerate/freeze the dough. I didn’t believe it myself until I saw it with my own eyes! It makes a world of difference. The cookies go from “they’re very good” to “OMG these are seriously the world’s best choc chip cookies, like, ever”. So don’t skip this! Even if it’s only 6 hours, if you don’t manage to do the full day freeze, that’s already an improvement. It deepens the flavour in a way that will rock your world. Just remember that the longer you keep them in the freezer or fridge, the better the results will be. Toll-House swears by the 36 hour rule. This is why I make these cookies 2 days ahead. “2 days ahead?!” I can hear you saying and huffing in a very I’m not going to do that kind of way. But if you only do ONE of the many recipes I share in my blog, please pretty please, make this one and let me change your life 4eva.
The recipe is simple, but foolproof as long as you keep to the most important tip: refrigerate/freeze the dough. It deepens the flavour in a way that will rock your world.
Now, with that in mind, here’s the recipe:
- 950g flour
- 1 tsp baking soda
- 1 tsp salt
- 350g butter (melted)
- 475g brown sugar (firmly packed)
- 120g white sugar
- 2 tablespoons honey or molasses (optional)
- vanilla extract
- 2 eggs
- 2 egg yolks
- 300g chocolate chips (this can be modified to taste)
- Combine flour, baking soda and salt in one bowl. Stir in the chocolate chips.
- In another bowl, cream melted butter, and both the brown sugar and white sugar until well blended. This is when you add the honey or molasses if you wish, as it’s optional.
- Beat in vanilla, eggs and egg yolks until the consistency is light and creamy.
- Pour in the flour mix from the other bowl until blended.
- Freeze/refrigerate for at least 24 hours! Then bring to room temperature – I usually let it thaw for another 24 hours – so you can scoop the dough onto the prepared cookie sheets. An ice-cream scoop has the perfect measurement for this, and it’s makes this job easy-easy-lemon-squeezey. The cookies should be about 5cm apart as they spread a bit.
- Preheat the oven to 175°C. Line the baking tray with non-stick baking paper.
- Bake for 12 to 15 minutes at 175°C or until golden brown. Let sit on baking sheets for a few minutes to allow them to harden before transferring to cooling racks. Otherwise they might fall apart before you’ve had a chance to try them!
BONUS TIPS:
- when you pour in the chocolate chips, save 50g in a separate bowl. After you scoop out the cookies, you can add those chips to make them look prettier.
- sprinkle a tiny bit of salt over each cookie before baking them, this will give them a contrast and deepen the sweetness.
- eat them warm with a glass of milk. This transports me back to my childhood!
