Over the years I've tried countless recipes for chocolate chip cookies through cook books, recipes from friends, research online and even baking in different countries. I've since come to the conclusion that it's really about the type of cookie you want (soft, crispy, moist, ...), the ingredients, and even the climate you have. The type of sugar you use (whether it's American soft dark brown sugar, or caster sugar) has a huge impact on the shape and flavor of your cookies, as does the type of flour in combination with the humidity and your specific oven. Figure out which chocolate chip cookie recipe works best for you, I don't think an "ultimate" cookie recipe actually exists.
Our dear friend Karla in Bermuda is famous for the best Chocolate Chip cookies, by simply following recipe on the package. If you ever try to duplicate them you must move to Bermuda, where the humidity seems to be the ultimate ingredient!
We personally love our cookies to be gooey, and slightly crisp at the edges, so here's our personal (ultimate) chocolate chip cookie recipe, using ingredients from Vienna.
stored up for a day
You need
360 grams | 3 cups all purpose flour
1 tablespoon baking soda
1 tablespoon salt
250 grams | 1 cup + 1 tablespoon soft butter
130 grams | ⅔ cups white sugar
130 grams | ¾ cups soft brown sugar
1 tablespoon sirup
1 tablespoon vanilla sugar or ¼ tablespoon of vanilla bean paste
2 medium sized eggs
280 grams | 1 ⅓ cups of the finest dark chocolate, chopped, this makes all the difference.
We use Callebaut from Belgium
How to
- Mix together flour, baking soda, salt.
- Beat the Soft butter, the sugars and the sirup until fluffy (up to 3min).
- Vanilla and eggs join them until fluffier.
- Gently add the flour mix with a wooden spoon, not to intensely because the dough becomes sticky.
- The chocolates chips are added, then cool the covered dough in the fridge for an hour. Now you could freeze the dough ( in rolled balls, if you like) in a sealed bag up to a month. Before you bake the cookies let them unthaw.
- Preheat the oven to 375°F or 185! C Line a baking sheet with parchment and form 1 ½ inch or 3cm balls of the dough between your palms and set them fairly apart on the sheet, so when they melt they don't to grow into each other. Bake for 10-13 min, let cool on the baking sheet, they are still too soft to be moved.
Enjoy fresh they won't last long
DDTIP play around and add m&ms, white, milk or caramel chips. Walnuts can be exchanged with pecans or hazelnuts. Create your own ultimate cookie recipe for your family.
