How to make a perfect chocolate chip cookie
Have you ever had a perfect chocolate chip cookie? You're about to.
Different sugars, flours and fats affect the taste and texture of chocolate chip cookies — but the ratios are always the same. Experiment with this recipe to find your favourite combination.
But no matter the ingredients, there's one extra secret that makes for a superb chocolate chip cookie: the 24-hour rest.
Prep time: 15 minutes
Total time: 45 minutes (or 24 hours and 45 minutes)
Makes 30 cookies
- 1/2 cup fat, at room temperature (butter, shortening or oil)
- 1 cup sugar (brown, white or combo of both)
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour (all-purpose or cake/pastry)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 cup chocolate chips
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar with a hand mixer until light and fluffy. Add egg and vanilla and mix to combine.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda in a medium bowl. Add to sugar mixture and mix to combine. Add chocolate chips.
- According to Bruno, this is where you might want to cover your dough and let it rest in the refrigerator for 24 hours...if you can wait that long!
- Portion dough into 2 tbsp balls on baking sheets. Flatten slightly with palm and bake for 13 - 15 minutes, until beginning to brown at edges and no longer shiny, switching baking sheets halfway.
- Cool on pans for 2 minutes before removing to wire racks to cool completely.