Recipe video. These are my idea of the perfect chocolate chip cookie - superior crispy outsides, soft baked inside with excellent chew, buttery with butterscotch tones and a milk-dark chocolate combo that's just right. And they're BIG (2.5cm/1" thick, 11cm/4.5" wide) - intended for high impact!Inspired by Australia's famous Butter Boy milk choc cookies, it took 48 attempts to perfect these. For best results, use scales and do not skip the 12 hour dough chill (see note 5). Also see Troubleshooting and FAQ below recipe card for extra tips.IMPORTANT: If you don't have a sweet tooth, these are not for you! Sugar cannot be decreased without compromising results (I really tried). These are unapologetically outrageous in every way!
Prep time: PT20M
Cook time: PT20M
4.94 stars (72 reviews)
choc chip cookie, Chocolate chip cookie recipe
- Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry, adding choc towards end. Form 8 x 155g (1/2 cup) discs 3.75cm/1.5" thick. Fridge 12 -24 hrs. Bake from fridge cold 4 at a time, 180°C/350°F (170°C fan) 17 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
- Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see) and it smells nutty & extra buttery.
- Cool - Immediately pour into a heatproof bowl, including all those golden specks. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips (Note 4)
- Whisk Dry ingredients in a separate bowl.
- Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look caramel.
- Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
- Make dough discs - Measure out 8 x 155g (5.3 oz/ 1/2 cup) portions of dough, roll into a ball then shape into a 3.75cm/1.5" thick round disc. Place in a very airtight container. (Note 5 for smaller cookies)
- Fridge 12 hours - Refrigerate for 12 hours, up to 48 hours (Note 6 for different chill times).
- Preheat oven to 180°C/350°F (170°C fan-forced). (Note 7)
- Place 4 fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper. (Note 8 baking tips)
- Bake for 17 minutes or until the edges are golden and the surface is just set (ie not melty raw dough) but still pale.
- Decorate and cool - Working quickly, press extra choc chips on the surface (Note 9), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
- Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.