For years I wanted the best chocolate chip cookie dough recipe, and I finally have it. The combination of the high proportion of dark chocolate, perfectly chewy dough, and sprinkled salt, make these the most craveable delicious cookies. This recipe requires the dough to rest overnight to hydrate the flour and chill the dough. Although you may need to plan ahead to make the dough, it is worth it. Best part is you can freeze the portioned dough and bake fresh cookies anytime you want.
This recipe makes around 36 cookies.
- 480g all-purpose flour
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp fine sea salt
- 285g unsalted butter at room temperature
- 285g light brown sugar
- 230g caster sugar
- 2no. large eggs
- 2 tsp good quality vanilla extract
- 600g bittersweet chocolate chips (70% cocoa)
- Flaked Sea Salt for sprinkling
- Sift the flour, baking soda, baking powder, and fine sea salt together.
- With a mixer fitted with a paddle attachment, cream the butter, brown sugar, and white caster sugar together until light pale colour and about doubled in volume. This will take around 5 minutes on medium speed. If you don’t have a stand mixer, you can use a hand mixer.
- Add the eggs one at a time to the butter/sugar mix, and scrape down the bowl between each addition.
- Mix in the vanilla extract.
- Add the flour mixture in two batches and mix until just incorporated.
- Add the bittersweet chocolate chips and mix until evenly distributed.
- Portion the dough into 50g portions and roll each piece of dough into a ball.
- Chill the cookie portions overnight.
- Preheat your oven to 170˚C (340˚F) with fan.
- Place the portioned dough around 2-3 inches apart from one another and sprinkle each cookie with a quality flaked sea salt. Bake for a total of 12-13 minutes rotating the cookies half way through. (If cooking from frozen, cook 15-18 minutes). The cookies should be a golden brown on the edges and light on top when they are ready.
- Take the cookies out of the oven and cool them on the cookie sheets for 10 minutes. These ten minutes are critical as the residual heat of the pans transforms the cookies from looking like half-baked dough to fully formed delicious cookies. After ten minutes transfer the cookies to cooling racks and let them completely cool.