... And the best chocolate chip cookies I've made yet! I really thought I'd found the best chocolate chip cookie recipe when I made my cornflake-chocolate-chip-marshmallow cookies, but it's true that there's always room for improvement.
It's nice to be back. A year has passed and almost nine months since my last post (excluding my Shanghai Cafe Diary post, which I've been working on since July this year and only posted a few days ago). Much has happened in the past year, but I think I'll keep most of it for my 2016 round-up post (and I will get it up... I promise)! Honestly, I haven't baked as much as I'd like to, which is part of the reason why I haven't been around here much. I've been hit by a dry spell - lack of inspiration, creativity, drive, and just general feels. For the past semester (at least), all I've been making was granola - it was my go-to breakfast for a period of time. I'll post the recipe for that soon enough!
So the holidays are finally here, after an incredibly trying semester. Year two is tough indeedles. I kickstarted my holidays with a two-week internship, which I learnt a lot from! It was my first proper internship (not counting my pro bono and pre-law internships), and I'm glad to say that this was my best internship experience yet. It was fulfilling to be able to apply what I learned in school, but it also showed me that there's still a lot left to learn, and the learning never really stops. It's a steep learning curve ahead, but at least it's pretty interesting and what we learn is useful! You never know when something might come in handy.
The festive season is upon us, and we are in THAT week between Christmas and New Years'! It's also the time for meeting up with old friends, and recounting the wonderful (or not so wonderful) year that has just flown by, as always.
I made a test batch before the actual bake, and they turned out so well both times that I decided to include them in my Christmas gift box for my friends and family. The main recipe's remained the same throughout though, and the only changes I've made has been the resting time and the baking time.
So first up - resting time. It really does makes a difference, and I promise the satisfaction from eating a rested cookie will outweigh the pain in waiting for one! The good news is that you only need to rest the dough for an hour, as I've found that resting the dough for any longer makes a marginal difference and it reduces the cookie's spread. Why would anyone want a puffy cookie, I don't know. A one hour resting time gives the dough a richer flavour, and allows the cookie to retain its lovely thin shape and texture. One hour is also enough time for you to wash up and watch an episode of the mentalist, which is perfect. After the dough is rested, bake it for 14-15 minutes. This is long enough for the edges of the cookie to crisp up nicely, while the inside remains nice and chewy. Very chewy, in fact. A caveat though; the cookies will be rather soft when you remove them from the oven. What you need to look out for is that the edges are of a deeper brown than the center of the cookie, and they should have set a little. Most importantly though, trust your instincts!
The Best Chocolate Chip Cookies YET
Adapted from here
❄︎ 226g brown butter
❄︎ 220g brown sugar
❄︎ 80g white sugar
❄︎ 2 eggs
❄︎ a splash of vanilla extract
❄︎ 220g bread flour
❄︎ 80g plain flour
❄︎ 1 tsp baking powder
❄︎ 2-3g sea salt
❄︎ a pinch of cinnamon (optional, but recommended)
❄︎ chocolate chips (as much as you'd like)
Brown your butter, and leave it to cool while you prepare the other ingredients.
Whisk the bread flour, plain flour, baking powder, sea salt and cinnamon (if using) together in a mixing bowl.
In another mixing bowl, whisk the sugars together, breaking up any clumps in the process. Whisk your brown butter in next. Your butter need not be 100% cool! Whisk the mixture vigourously for a minute. Next, whisk in an egg at a time, followed by the vanilla extract.
Using a spatula, gently fold the flour mixture into the butter mixture. Incorporate only half the flour mixture before adding in your mix-ins (chocolate chips and whatnot). Once added, continue folding the flour mixture (and the mix-ins) until all the flour has been incorporated. Be sure to fold from the bottom of the mixing bowl so that there's no remaining bits of flour there!
Cover the bowl with a tea towel and leave it in the fridge to chill for an hour! While the dough is chilling, preheat your oven to 190 degrees celsius.
After an hour, use a tablespoon to scoop clumps of dough onto your baking tray. Send them off to the oven for 14-15 minutes. The cookies should be a lovely golden brown, with slightly darker edges. They should also smell really good. Remove from oven and let them cool for about 10 minutes, before transferring them over to a wire rack.
I hope you enjoy them! xx