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A stack of my ultimate chocolate chip cookies with a glass of milk behind it.
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5 from 1 vote

My Ultimate Chocolate Chip Cookies

These chocolate chip cookies are thick, with crispy golden brown edges, gooey chocolatey centres and bursting with giant dark chocolate chunks.
Prep Time 1 day 11 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 1 day 35 minutes
Servings 9 cookies
Cost $10/ 7€

Equipment

Ingredients

  • 80 g white sugar
  • 80 g brown sugar
  • 100 g salted butter softened at room temperature
  • 1 whole egg
  • 3.5 g baking powder (1 tsp)
  • 225 g dark chocolate use your favourite dark chocolate
  • 170 g all-purpose flour sifted
  • Maldon sea salt fleur de sel, or any big sea salt
Metric - US Imperial

Instructions

  • Cut the chocolate into big chunks with a bread knife and set aside in a bowl.
    Chocolate cut into big chunks.
  • Mix the flour and baking powder together with a whisk and set aside.
    Flour and baking soda mixed in a bowl.
  • Cream the softened butter and sugars together with an electric mixer on the paddle attachment until it begins to lighten slightly, about 5-10 minutes.
    Creaming the butter and sugar together.
  • Add the egg and mix on low until incorporated. Don't overmix.
    Adding the egg to the bowl.
  • Add the rest of the ingredients except the chocolate chunks and mix until the flour is fully hydrated (No white spots).
    Mixing the dry ingredients into the bowl.
  • Add the chocolate chunks and mix with a spatula. Cover the top of the cookie dough with plastic wrap and let sit overnight in the fridge.
    Mixing the chocolate chunks into the batter.
  • The next day set your oven to 190°C/375°F. Line two baking trays with parchment paper.
  • Weigh out 75g balls of cookie dough and set on the tray with enough space in between. Sprinkle one or two flakes of Maldon salt on top of each cookie.
    Weighing the cookie dough.
  • Bake the cookies for 11 minutes (that is the sweet-spot on my oven but your oven might be a little different).
    Once you see the cookies develop a nice golden brown colour then pull them out right away. Let them stand on the tray for 10 minutes.
    Baking the cookies on trays.
  • Enjoy!
    The chocolate chip cookie broken in half.

Notes

This recipe is inspired by French pastry chef Christophe Michalak's cookie recipe.
I know it's hard, but you need to let the cookies rest at least 10 minutes after baking as they'll continue to cook from the heat of the tray. 
It may be tempting to eat the raw cookie dough but it's never a good idea to consume raw flour. Raw flour can contain dangerous pathogens that may make you sick. 
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