Cookies/ Dessert/ Holiday/ no mixer/ Uncategorized

Another Chocolate Chip Cookie Recipe

March 29, 2017

Amazing Chocolate Chip Cookies

Amazing Chocolate Chip Cookies
Amazing Chocolate Chip Cookies

When we moved into our new larger apartment, we promised ourselves that we would host more, which turned out to be just the excuse we needed to invest in new furniture. We invited over every possible human being for the first two months, and no one since then. It seems like the time we invested into buying the furniture took longer than that. We decided we’re still too young to be that lazy and that we should at least invite our family over for dinner. We cooked and cleaned all day (can you guess which took longer?), and ate cookies throughout all of that to keep us energized. Luckily we doubled the recipe so our family could also enjoy some.

Amazing Chocolate Chip Cookies
Amazing Chocolate Chip Cookies

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When I first spotted these beauties by Tara O’Brady, they looked so pretty, which to be honest was the only real reason I wanted to make them. Mine ended up looking very similar, which was already enough to satisfy me, but they also tasted amazing, and if we ignore the part where you need to chop 12 oz. of chocolate by hand, they were easy to put together—no mixer involved, no room temperature ingredients, no dough chilling. You just have to melt, mix, and bake to have perfect homemade cookies.

Amazing Chocolate Chip Cookies

This recipe suggests using chocolate bars or high quality chocolate, semisweet or bittersweet, instead of chocolate chips which have stabilizers and a different flavor and texture. That’s part of why these cookies are so great.

When ready, these cookies should be crackly and golden brown in color. I like to take them out of the oven when they are just beginning to get golden, that way they stay soft in the center even at room temperature. If the cookies aren’t soft, that means they’re overbaked and you’ll need to try again, baking them for less time. Once you get them just right, you’ll understand how wonderful they really are.

Amazing Chocolate Chip Cookies

5.0 from 1 reviews
Chocolate Chip Cookie
Yields: 25 large cookies
 
Ingredients
  • 2 sticks (227 g/8 oz) unsalted butter, chopped
  • 3¼ cups (420 g/14.8 oz) all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt (or ¾ teaspoon fine salt)
  • 1½ cups (300 g/10.5 oz) light brown sugar
  • ½ cup (100 g/3.5 oz) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 340 g/12 oz dark chocolate, chopped into small pieces
  • flaky salt, to sprinkle on top
Instructions
  1. Preheat oven to 360F or 182C. Line 2 baking sheets with parchment paper.
  2. In a heavy bottomed saucepan over the lowest heat possible, melt butter, stirring occasionally. Don’t let the butter bubble or boil or else it will lose moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Pour melted butter into a large bowl and whisk in sugars until smooth. Add eggs, one at a time, whisking well until combined. Stir in vanilla. Add the flour mixture and mix, using a wooden spoon or silicone spatula, until mostly blended. Stir in chocolate and keep mixing as little as possible, just until everything is blended.
  5. Roll dough into balls, each about the size of 3 tablespoons, and arrange them on the prepared pans, spacing them 3 inches apart. You can bake them right away or cover and refrigerate. Sprinkle each cookie with a bit of sea salt and bake until the tops are cracked and very lightly golden, 10-12 minutes. Allow to cool for a few minutes, then gently transfer cookies to a wire rack to cool completely.
  6. Cookies can be kept at room temperature in an airtight container for up to 3 days. They also freeze well for up to 2 months.

Recipe source: Seven Spoons by Tara O’Brady.

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9 Comments

  • Reply
    Maya
    April 10, 2017 at 1:12 am

    these look great, I’ll try this recipe next time. I love the addition of the salt on top, cookies taste so good with salt.

  • Reply
    moodybaker
    March 28, 2018 at 8:46 pm

    Hey, there. I’ll leave my two thoughts on this recipe since I have just baked these cookies and I always find the tested comments from readers very helpful and interesting when I am looking at a recipe to try. Usually I do because of what I have on hand, but I did not make any changes to this recipe. I tried baking some of the cookies at room temperature rights after mixing, and I also baked some after being refrigerated for 1 hour, and sat at room temp. while the oven preheated. I do believe I rolled my cookies quite a bit smaller than recommended. my cookies were about 2.5″ in finished diameter. I baked them for 10 minutes exactly and that was perfect for the nonrefrigerated batch. Literally pull them out as soon as they start to color on the edges. For the ones out of the fridge, that was 11 minutes 30 seconds. Both cookies looked exactly as pictured. I tried a few with no salt added on top, which resulted in a VERY chocolatey chocolate chip cookie, but pretty plain. I tried some with coconut on top instead of the salt. These were. Finally I put flaked salt on quite a few, which was delicious and really made a balanced cookie with how full of chocolate goodness these are. The only big difference I noticed between the non- and the refrigerated batches was the refrigerated batch took a minute and a half longer to bake and they also had a bit more volume to the cookie after cooling. The non- was just a bit flatter and uniform for cookies. Overall, a solid cookie and an awesome cookie when you haven’t baked cookies for a while due to a handheld mixer shortage at your apartment. Cheers.

  • Reply
    moodybaker
    March 29, 2018 at 9:08 pm

    Hey, there, even though my last post was quite long, I had to follow up and say that these cookies the next day are so good. Even better than fresh baked in my opinion because the chocolate gets a chance to firm up. Though I do love a melt-in-your-mouth cookie, with this much chocolate I like it better solid.

    Also, the coconut on top of the cookies was good also. It didn’t burn in the oven at 10 minutes but came out nice and toasted. I would still sprinkle these with salt before topping with coconut, I used coconut chips, not shredded coconut.

  • Reply
    Erika
    July 3, 2018 at 1:23 am

    Hi, is it possible to substitute the butter with coconut oil and also cut down on the sugar a bit?

    • Reply
      Shiran
      July 7, 2018 at 7:17 am

      Hi Erika, you probably can use coconut oil, but I haven’t tested it so I can’t guarantee the result (it would be different than the original recipe though). You can cut down on the sugar if it’s too sweet for you.

  • Reply
    Robin
    August 10, 2018 at 11:30 am

    Did you let the melted butter cool at all before mixing the cookies? I made these months ago and they came out fantastic but it was on a day I tested a ton of cookie recipes so I can’t remember what I did! I made it again exactly as written, didn’t wait for butter to cool at all, and they aren’t as good. Thinner and very chewy. I’m wondering if that’s where it went wrong.

    • Reply
      Shiran
      August 12, 2018 at 9:51 am

      Hi Robin, it can be a lot of things. Baking is tricky and it’s possible to get different results for so many reasons such as how long the batter was mixed, the ingredients and their temperature, the oven temperature, the baking time etc. Unfortunately it’s hard to tell without being there.

  • Reply
    rara
    August 12, 2018 at 12:28 am

    do you think these cookies would still work with commercial chocolate chips?? thx !

    • Reply
      Shiran
      August 12, 2018 at 10:01 am

      Yes, the flavor would be different, but it will work.

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