Chewy Chocolate Chip Cookies
The secret to a dessert that is always ready.
The ultimate combination of crispy edges and an incredibly chewy centre.
This version is based on the famous recipe from Ricardo Cuisine, adapted here in double batch with my personal shaping and freezing tips. The dough is shaped into patties and then frozen, making it easy to bake freshly warm cookies in just a few minutes. A must-have for last-minute guests.
Ingredients
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450 g (3 cups) unbleached all-purpose flour
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5 ml (1 tsp) baking soda
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A generous pinch of salt
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340 g (1 1/2 cups) unsalted butter melted
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420 g (2 cups) packed brown sugar
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60 ml (4 tbsp) sugar
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2 eggs
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2 egg yolks
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390 g (14 oz) milk or dark chocolate coarsely chopped
Preparation
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In a bowl combine the flour baking soda and salt
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In a large bowl whisk the melted butter with the brown sugar and white sugar Add the eggs and egg yolks then mix until smooth and homogenous
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Stir in the dry ingredients and chopped chocolate Refrigerate the dough for 30 minutes to let it firm up slightly
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Using an ice cream scoop (about 45 ml / 3 tbsp) scoop balls of dough and flatten them gently to shape neat patties
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Place the patties back on a baking sheet in the fridge to harden completely
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Freezer option Once firm transfer the patties into an airtight bag and store in the freezer for a ready-to-bake dessert anytime
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For baking preheat the oven to 190 °C (375 °F) and line two baking sheets with parchment paper
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Place 5 to 6 patties per sheet spacing them well apart Bake for 8 to 9 minutes (add 1 to 2 minutes if baking directly from frozen) until the edges are golden brown and the centre is still very soft Allow to cool on the baking sheet