These are the Chocolate Chip Cookies of my dreams!
It only took 48 attempts.
Superior crispy outsides, soft-baked insides, excellent chewiness, intensely buttery with butterscotch tones, exceptional shelf life.
The edges and base of these cookies are impressively crispy!
A copycat of Australias famous Butter Boy cookies but better!
But at $8.50 each, deciding to make a homemade version was a no brainer!
), more buttery flavour and most importantly, a version that can be made in regular home kitchens.
It took 48 attempts, creating it then retesting and stress testing iterations.
But it was worth it.
These chocolate chip cookies are….
….the Rolls Royce of cookies in mycookie collection!
This simple magic ingredient ensures incredible taste, whether you use budget-friendly or premium butter.
Superior texture thick crisp, golden crust with soft, chewy insides.
Ive tested so many with and without chilling, and shorter fridge times to compare side by side.
Im now a believer theres simply no way to cheat time!
They cost 70% less than the Butter Boy cookies.And in my humble opinion, they taste better.
I would be delighted to hear thoughts from Butter Boy die-hard fans who try this recipe!
The edges and base of these cookies are impressively crispy!
PS These cookies are BIG.
), can these be made gluten free (sadly not!).
This recipe calls for a much lessor amount of baking powder than what is built into self raising flour.
11cm / 4.5″ wide
Brown and white sugar Each of these bring different qualities to cookies.
The brown sugar adds colour, chew and caramely flavour, while the white sugar makes the cookies crispy.
However, regular white sugar (granulated sugar) also works fine.
2.5cm / 1″ thick
Unsalted butter Chopped into pieces so it melts more evenly as we are browning the butter.
I prefer to use unsalted butter so I can control the amount of salt added into the recipe.
Trust the process!See recipe notes for using table salt and salt flakes.
Crispy golden base!
If you only have jumbo or XL eggs, seethis postfor how to measure out the correct amount.
Plus, adjusting the amount controls their shape just 1 tablespoon extra turns it into a big dome shape!
Vanilla extract hey, not imitation essence.
Inside of the cookie – I pressed with finger to show it’s moist.
The choc chips
Chocolate chips are key in chocolate chip cookies!
So unsurprisingly, I have thoughts.
These cookies must be refrigerated for 12 hours.
(48 versions, remember!).
But I was wrong.
Once youve had the overnight chilled version, theres no going back.
The best I got was 90% as good turns out, you cant cheat time!
what does refrigerating cookie dough do?
You know how sourdough and pizza dough proofed overnight tastes better?
This is because the time allows science to work its magic to develop flavour.
And thats whats happening here.
Excellent 3 days, still great 5 days.
The shelf life quality reduces for shorter fridge times less than 12 hours.
Regular choc chip cookie recipes are noticeably stale on day 3, I find.
There is also noticeably less chew than the 12 hour dough chill.
Personally Id makeBrowned Butter Choc Oatmeal Cookiesinstead.
5 hours(better, closer to best) minimum chill time I will make these, company worthy!
12 to 24 hours best, the base recipe!
Better to freeze after 12 hours.
Freezing The raw dough can be frozen after doing the 12 to 24 hours fridge chill.
Bake from frozen or thaw then bake (I do this because they are exactly like the original.
Cookies baked from frozen are a bit thicker and slightly less crispy on the base).
This intensifies the buttery flavour and makes the cookies taste buterscotchy.
Melt butterin a silver or other non-black saucepan or small pan.
The butter will also change from yellow to golden brown in colour.
Work quickly as it will continue browning.
Then let it cool for 45 minutes+ to room temperature.
If it solidifies, then re-melt in the microwave and cool again.
The dough is so easy!
You just need a wooden spoon, no stand mixer!
Whisk Dryingredients in a bowl.
Wet ingredients To the cooled brown butter, mix in both sugars using a wooden spoon.
It will look like wet sand.
Then add the egg, yolk and vanilla and mix.
It will look like a a thick caramel (but with visible fine sugar grains).
Make dough Add the flour into the butter bowl and mix.
FAT DISCS not balls(and theyre BIG!)
Divide the mixture into 8 equal mounds.
They will be 1/2 cup slightly heaped / 155g each (5.3 oz).
Prevent screen from sleeping
Smaller cookies?Absolutely.
The bake time is 12 to 14 minutes (see recipe card).
Log form Very hand!
Roll into a big log 30cm/12 long then wrap in cling wrap.
Dont worryif no choc chips are visible on the surface, we will add more for decorating once baked.
To freeze, you must do the fridge time first then freeze!
See FAQ and recipe notes for directions.
Bake 17 minutes Preheat the oven to 180C/350F (170C fan-forced)*.
190C conventional browns too much on the edges.
So check first at 16 minutes.
Mine take 17 minutes.
If you have a large 90cm / 35 oven, you might bake 2 trays at a time.
Decorate Working quickly, press extra chocolate chips on the surface.
I like to press them in slightly, some straight, some wonky.
But even if you just place them on top, the heat will melt the chocolate so they bond.
Coolthe cookies on the tray for 20 minutes.
Grab one right now!!!
The Chocolate Chip Cookies of my dreams.
3 months and 48 versions later.
Thats:
19 kg / 38 lb choc chips (!)
The Chocolate Chip Cookies of my dreams!
The shelf life is incredible!!
In particular so impressed with how well the crisp edges and chewiness hold up!
They can also be revived with a 5 minute bake.
Do I really have to chill?
(For this one!)
?Sooo annoying, especially when you want cookies NOW!
Can the dough be frozen so I can bake on demand?
Can these be made gluten free?
Dough discs sound weird.
Why dont you roll balls like normalpeople?
and they kept coming out of the oven with a hump in the middle.
Why scooping shape dough before chilling?
This cookie works best if you bake from fridge-cold when it is rock solid.
If you chill the dough in the bowl, it solidifies into an un-scoopable mass.
Its just easier to shape before chilling!
Oven temp notes
The recipe calls for a specific baking temperature of 180C/350F (170C fan-forced).
Usually, the difference between fan and conventional ovens is 20C, so 170C fan would be 190C/375F.
(I bake using a fan-forced oven, common here in Australia).
However, I found this was too hot for these cookies, they browned too much on the outside.
Can I reduce the sugar or substitute with sweeteners?
Not for this recipe!
Sugar plays an important part in baking science and the success / failure of baked goods.
Dialled it back up…and bam!
If this doesnt bother you, feel free to give it a go!
I have not tried with sweetenersso I have no idea how they will impact this cookie.
Seriously…48 versions to test this??!
Im a little mad.
In fact, I believe the press have called it obsessive testing.
Im ok to own it.
I know I have a problem.
48 versions later, I can say I was wrong.
The most remarkable discovery though was what it does to shelf life.
The cookie is still excellent at 5 days texture wise, flavour wise and freshness.
The cookies I baked without 12 hour fridge chilling didnt come close.
Another thing that had me tearing my hair out was trying to use less sugar.
Different measuring cups in different countries its ok!
Especially for cookies recipes.
Ever had an epic fail using a cookie recipe from an author in another country?
You dont need to worry about that for this recipe.
So it’s possible for you to make this recipe as is, without any alterations.
Can I change the add ins?
Walnuts, white chocolate, dried fruit!
Aim for 2 1/4 to 2 1/2 cups of add-ins, whatever you use.
So I pre-empt this by making my dough discs a little thinner.
Bake for the time per the recipe, and you still cant skip the fridge chill!
Troubleshooting tips
My cookies were not as thick as yours!
Heres what can cause this:
Your dough discs were not the specified 3.75cm / 1.5 thick.
Flatter disc = thinner cookies.
Mis-measured an ingredient and the dough was too wet.
Your oven runs cold = cookies have longer to melt and spread before the edges set = thinner cookie.
Your baking powder is dead so the cookie didnt rise at all.
(Hereshow to test if your baking powder is still alive).
I bet they were still YUM though!
My cookies were thicker / baked into a dome shape!
Your dough discs were much thicker than the specified 3.75cm / 1.5 thick!
You forgot to flatten into discs and made them balls or domes instead.
These bake with more of a hump in the middle.
You mis-measured and your dough was too dry.
I bet these were still great though!
And honestly, some people aim for extra thick cookies with a big gooey centre!
Did you have large cracks or seams in your discs??
I bet you did!
If so, my first question is DID YOU CHILL THE DOUGH??
Secondly, you used brown sugar, yes?
This gives the cookies colour too.
And the third reason is the baking tray and evenness of heat distribution in your oven.
And hotter ovens or ovens with patchy heat distribution will brown parts of the cookie faster than others.
My cookies came out wonky!
This will happen if your dough discs are not round and neatly formed.
I do this all the time!
THIS is what he was after!
(And plenty of it, he got, unsurprisingly!)
PS Its yakitori, we like doing yakitori nights for get togethers!
The recipe ishereon my mothers website,RecipeTin Japan.
