The Ultimate Chocolate Chip Cookie
Cookie Monster once said, ‘Sometimes I think, what is friend? And me think, friend someone you give up last cookie for.’ Well, we say friend is anyone who bakes these cookies and shares them with you!
We’re not kidding when we call this The Ultimate Chocolate Chip Cookie recipe. If you’re familiar with Jacques Torres and his famous chocolate chip cookie recipe, this is our adaptation of it using less sugar as the typical Asian palate tends to like desserts a tad less sweet than the American palate. These cookies are everything you want in a cookie – crispy edges, chewy centre, melty chocolate chunks, and a sprinkling of sea salt on top to balance out the sweetness. Seriously, you won’t know what you’re missing till you try it so make it today!
(Yields 20 x 3” cookies)
110g cake flour
110g bread flour
1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
150g unsalted butter, room temperature
90g light brown sugar
120g fine sugar
1 large egg
1 teaspoon vanilla extract
280g bittersweet chocolate chips, at least 60 percent cacao content
Sea salt for sprinkling
- Using a mixer fitted with paddle attachment, cream butter and sugars together until pale and fluffy.
- Add egg and vanilla, mixing well after each addition.
- Sift cake flour, bread flour, baking soda, baking powder and salt together, then Reduce mixer speed to low, add sifted ingredients and mix until just combined.
- Add chocolate chips and mix until they are evenly distributed.
- Chill cookie dough for 24-36 hours
- When ready to bake, preheat oven to 400F / 200C. Line a baking sheet with parchment paper or a nonstick baking mat. Let chilled dough soften at room temperature and then scoop mounds of dough onto baking sheet using an ice cream scoop.
- Sprinkle lightly with sea salt and bake until golden brown but still soft, 6 to 8 minutes.
- Remove from oven and allow to cool completely
- Serve warm, with a glass of cold milk!