I came across this particular recipe during my recurrent search for the “best” chocolate chip cookie recipe, and it remains a firm favourite amongst my baking repertoire. Tate’s chocolate chip cookie falls resolutely within the thin and crispy camp though will likely satisfy even the most committed soft/chewy or cake-y cookie fan. The ingredients and method are simple and unpretentious, but yields a buttery-rich cookie with strong hints of caramel flavour.
Yields about 40 cookies
You will need the following ingredients:
- 250g plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 225g butter
- 150g granulated sugar
- 165g dark brown sugar
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Chocolate of your choice
Preheat the oven to 175°C
Dice the butter into small cubes, place in a bowl, and lt it warm up to room temperature.
Use a fork to cut through the butter until softened.
Mix in the sugar little by little and cream together with a whisk or wooden spoon.
There is a lot of sugar in this recipe so don’t worry if the consistency is slightly gritty. However, you would likely achieve a slightly lighter and smoother consistency using an electric/standing mixer.
Add the eggs, water, and vanilla extract to the butter mixture and mix well. Whisk the flour, salt, and baking soda in another bowl before gently folding it into the wet mix until fully incorporated and no streaks of flour remain. Take care to not over-mix the dough or gluten will form, which results in dense, tough, and bread-y cookies.
Roughly chop the chocolate into chunks of your desired size. I opted for semisweet Belgian chocolate with 60% cocoa solids.
Fold the chocolate chunks into the batter until evenly distributed. Prepare a greased baking tray or alternatively use parchment paper.
Use two spoons to drop spoonfuls of dough on the tray 2″ apart. You can also easily roll the dough between your hands to form balls without too much trouble.
Bake for twelve minutes, rotating the tray halfway through, or until desired brownness.
As you can see, my first batch came out quite light in colour; they had crisp edges and a rather chewy centre. My subsequent batches were left in the oven for longer until thoroughly brown before being left to cool on the baking tray.
Thin, buttery, crisp, and crunchy – perfect.