If you’ve got a sweet tooth, then these are definitely for you. I promise you have never tasted cookies that are as special as these, having a nice crunch with a chewy centre followed by dissolving in your mouth within seconds makes them dam right addictive. Making what I feel to be the “Perfect Cookie”, feel free to adjust the recipe to find what yours is :).

Preparation time: 30 minutes      Cooking time:  15 minutes  Makes: 20 – 25
  • 160 g Strong white bread flower
  • 1/2 Tsp of baking soda
  • 1/2 Tsp salt
  • 57 g Butter
  • 57 g Vegetable Shortening
  • 100 g Granulated sugar
  • 50 g Light brown sugar
  • 1 Tsp Vanilla extract
  • 1 Large Egg
  • 180 g Chocolate Chips

Tips and Tricks:  Having the vegetable shortening instead of the butter allows the cookies to hold a bit of their shape when cooking, leaving a nice chewy centre.

  1. Whisk together the flour, baking soda and salt in a bowl. Set aside.
  2. Cream the butter and sugars in a mixing bowl until light and smooth.
  3. Add the eggs and vanilla and beat well.
  4. Mix in the flour baking soda and salt mix.
  5. Add the Chocolate Chips, Stir well.
  6. Place the dough in a sealed container and sprinkle over more chocolate chips.
  7. Store in the refrigerator for 24 hours.
  8. When ready to bake preheat the oven to 175 °C (350 °F).
  9. Remove the  dough from the refrigerator and let it sit at room temperature until soft enough to shape.
  10. Take 1 heaped tablespoon of dough and roll into balls with your hands (Approx. 1 1/2 inch diameter).
  11. Place onto baking sheets and double pan, place into oven for 11 – 14 minutes until set around the outside but still puffy in the middle .
  12. Cool  on the baking sheet just until firmed up then move them to a rack to finish cooling.

Tips and Tricks:  Double panning is pretty self-explanatory when you know what it is. Just layer two baking pans on top of each other essentially forming a thicker base, this prevents the bottoms of the cookies from becoming rock solid and potentially overcooked. Leaving the dough for 24 hours just allows the sugar and the flower to amalgamate better, meaning the sugar can caramelise throughout the entire cookie. Don’t worry if you don’t have this time though, they will still taste amazing.

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