Ingredients
Dough
- 250 gbutter, softened
- 200 glight brown sugar
- 100 gcaster sugar
- 2eggs
- 2 tspvanilla extract
- 375 gplain flour
- 1 tspbicarbonate of soda
- 1 tspfine salt
- 350 gdark chocolate, chopped
To finish
- flaky salt
Directions
- Cream the butter with both sugars for 3 minutes only, enough to combine them and no more. Over-creaming beats in air that makes the finished cookie cakey rather than chewy.
- Beat in the eggs one at a time, then the vanilla.
- Fold in the flour, bicarbonate of soda and salt until only just combined, with a few streaks of flour still showing.
- Fold in the chocolate. Chop a bar rather than using uniform chips, so that you get shards and melted puddles as well as whole pieces.
- Chill the dough for at least 24 hours and up to 72.
- This rest is the single biggest improvement available to the recipe. The flour hydrates fully, the sugars begin to break down, and the baked cookie is deeper in flavour and far less inclined to spread thin.
- Scoop into balls of about 60 g and set them well apart on lined trays.
- Bake at 180°C (355°F) for 10 to 12 minutes, until the edges are set and browned while the centres still look visibly underdone and pale.
- Take them out looking underbaked. They go on cooking on the hot tray for several minutes, and a cookie that looks finished in the oven will be hard once cool.
- Bang the tray once on the worktop as it comes out, which collapses the centres and gives the rippled edge.
- Sprinkle with flaky salt and leave them on the tray for 10 minutes before moving them.
Technique
- Chill, underbake, salt. Three small disciplines that separate a good cookie from an ordinary one.
- Ruth Wakefield created it at the Toll House Inn in Whitman, Massachusetts in the 1930s, and Nestlé went on to print her recipe on its chocolate bags.
- Brown sugar gives chew and white sugar gives spread and crisp edges. Shifting the ratio is how you tune it to taste.
Substitutions
- Half rye or wholemeal flour, which gives a nuttier and slightly less sweet cookie.
- Browned butter, cooled until solid again, for a deeper flavour.
Variations
- With toasted pecans or walnuts folded in.
- Baked from frozen dough balls, adding two minutes, which many bakeries prefer.
- Made much larger and baked lower and slower for a thick bakery-style cookie.
History
Ruth Wakefield created it at the Toll House Inn in Whitman, Massachusetts in the 1930s; Nestle printed her recipe on its chocolate bags.
Frequently asked questions
What is Chocolate chip cookie?
Chocolate chip cookie is a dessert from United States: chewy butter cookie studded with chocolate chips. Ruth Wakefield created it at the Toll House Inn in Whitman, Massachusetts in the 1930s; Nestle printed her recipe on its chocolate bags.
How long does Chocolate chip cookie take to make?
Chocolate chip cookie takes 20 min plus 24 hr chilling of preparation and 12 min of cooking. The recipe makes 18 large cookies. It is rated easy to make.
What can I substitute in Chocolate chip cookie?
Yes, within limits. Half rye or wholemeal flour, which gives a nuttier and slightly less sweet cookie. Browned butter, cooled until solid again, for a deeper flavour.
What is the most important thing to get right in Chocolate chip cookie?
Cream the butter with both sugars for 3 minutes only, enough to combine them and no more. Over-creaming beats in air that makes the finished cookie cakey rather than chewy.
