The BEST Chocolate Chip Cookie of all time
Cookies perfection, crunchy crispy on the outside and chewy on the inside.
Servings: 18 cookies
Equipment
- Oven
- Dough Mixer
Ingredients
- 3 cups Flour
- 1/2 cup Sugar
- 1/2 cup Dark brown Sugar
- 1 cup Light brown Sugar
- 1 cup Butter
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cup Dark Chocolate Chips
- 2-4 tbsp Hot Water
Instructions
- At medium heat Melt the butter in a small pan or skillet, cook the butter until it reaches a light amber colour. Be careful not to burn the butter as that would spoil the taste.
- Sift the butter and let it cool down a little. It doesn't have to be cold for the recipe just not boiling hot.
- Add all your dry ingredients to a mixing bowl and blend them together. Now add the liquid ingredients starting with the butter and leave the egg's last don't add the hot water yet.
- Once well blended it will not yet have dough consistency, this is where the hot water comes in. Keep blending at a low to medium speed and add water one spoon at a time until you have a tough dough as in the picture.
- Using an ice cream scoop form equally sized dough balls and place them with adequate space in a baking tray. Don't forget to place baking paper on the tray before you add the cookie dough balls.
- Prepare your oven using over and under heat as well as air at 180C, once the Oven is ready place the tray's in to the middle section of the oven and bake for 12 minutes. This will give you a chewy centre and crunchy shell. If you want a completely crunchy cookie then bake for an additional 3 minutes. Voila your amazing chocolate chip cookie is ready, make sure you let them cool for a bit before you eat them.
Notes
The key's to this recipe is using multiple types of sugar and browning the butter, this will give them a rich flavour and make them nice and chewy in the centre.