These really are the best soft Chocolate Chip Cookies ever and I have tried many, many recipes in search of the One. This is it.
You see, despite the fact that most of those cookies have never seen the light of day on my blog, I've actually made Thomas Keller's Chocolate Chip Cookies, the famous Jacques Torres cookies, the Cook's Illustrated version and many, many more over the years.
Interestingly, I have had this recipe bookmarked for a long, long time. (Yes, I can sometimes be the world's greatest procrastinator.) Every time I feel like having a really good soft chocolate chip cookie I would click on the bookmark to Alice's site and ogle at her beautiful cookies.
Anyway, recently I decided to get off my you-know-what and actually make some. I am glad I did. I did tweak the recipe somewhat as sometimes when you make a recipe created in a temperate climate in the tropics it doesn't always turn out well. So I went with my instincts and the result is perfection. Perfection is crispy edges, a lusciously chewy centre paired with melty chocolate and hints of coffee-toffee in every bite.
I cannot wait to try this dough with toasted Macadamias, white chocolate chips or even turn it into a Cranberry-Orange delight for a seasonal delight. Enough said.
THE BEST CHOCOLATE CHIP COOKIES EVER
Adapted from Alice Currah
227g Salted Butter, softened
260g Light Brown Sugar
100g Caster Sugar
Pinch of Salt
1 Egg and 1 Egg Yolk
2 teaspoons Vanilla Essence
4 teaspoons brewed Coffee
340 - 360g Plain Flour
1 teaspoon Bicarbonate of Soda
1 teaspoon Baking Powder
2 1/4 cups Semi-Sweet Chocolate Chips
Preheat the oven at 170 Celsius. Line 3 - 4 baking trays with baking paper.
In a large bowl, cream Butter, both Sugars and Salt by hand with a spatula. Add in the Egg and Egg Yolk. Mix well. Add in the Vanilla Essence and Coffee. Mix well.
Gently fold in the Flour, Bicarbonate of Soda and Baking Powder. If the dough seems sticky, add in Flour a little at a time until you get a dough that doesn't stick to the spatula you are mixing it with. Gently fold in the Chocolate Chips.
Using a 2-teaspoon cookie scoop, scoop dough onto the prepared baking trays. Bake the cookies at 180 Celsius for about 10 - 15 minutes or until slightly brown at the edges.
Remove from the oven and let it cool on the trays before removing and storing in an airtight container.
Note
To keep cookies moist, place a slice of fresh bread in the container along with the cookies. Cookies are best eaten within the first two days of baking.
