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Three rows of chocolate chip cookies

Next level chocolate chip cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3-4 hrs chilling
  • More effort
  • Makes 12

Forget brittle packet versions and make these ultimate choc chip cookies. Expect a crisp exterior, chewy middle and chunks of gooey dark chocolate

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal346
fat16g
saturates9g
carbs44g
sugars31g
fibre3g
protein4g
salt0.7g
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Ingredients

  • 125g unsalted butter
  • 100g plain flour
  • 100g rye flour
  • 1 tsp sea salt flakes, plus extra for sprinkling
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 200g light brown soft sugar
  • 100g golden caster sugar
  • 1 large egg , plus 2 large yolks
  • 1 tsp vanilla extract
  • 200g chocolate , chopped into small chunks (choose dark or milk, or a mixture of the two)

Method

  • STEP 1

    Melt the butter in a small saucepan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown. At this point, remove from the heat, tip into a bowl and leave to cool. Meanwhile, mix the flours, salt, baking powder and bicarb together in a bowl and set aside.

  • STEP 2

    When the butter is cool, tip in the sugars and beat with a wooden spoon to combine. Add the egg, yolks and vanilla and beat together. Scrape the wet mixture into the dry ingredients and stir until it all comes together into a dough. Fold in the chocolate, then chill for at least 3 hrs, or until firm. Will keep chilled for up to 24 hrs.

  • STEP 3

    Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Separate the dough into 12 pieces, weighing for accuracy if you like. Roll each piece into a ball using your hands, then put six balls on each sheet, leaving space between them for spreading. Bake for 10 mins, then, one sheet at a time, remove from the oven, sprinkle with some sea salt and slam the sheet hard against your work surface.

  • STEP 4

    Bake for another 3 mins, then repeat the slamming of the sheet. Bake for 3 mins more. This timing will give you soft cookies, but if you prefer them a bit firmer, cook for a few minutes longer. Leave to cool on the sheets for 10 mins before transferring to a wire rack to cool completely.

Goes well with

Recipe from Good Food magazine, March 2020

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Overall rating

A star rating of 4.8 out of 5.36 ratings
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