Standards dropping? I really hope not. All I could think about today was how much I really want to have something decadent, delightful, and most importantly, successful. I really wanted to make something good. So what better to go for than a basic, simple recipe like the chocolate chip cookie?
I'm amazed to realise that I haven't posted a single chocolate chip cookie recipe on this site. The most basic thing, the most simple thing and I haven't shared it with you guys? Okay, maybe the internet doesn't need another chocolate chip cookie recipe to add on to the other 2562839106 recipes. But these are truly amazing. I make these all the time. And I made them for Christmas to give to friends. And I'm making them again. For someone who doesn't make the same thing twice, this says something. This says you have to bookmark this, pin this, or write it down somewhere to try it soon.
Just know that this isn't your normal chocolate chip cookie recipe. If it's a go to recipe in my book, it's definitely not normal. But it's not way too odd and different either. What's so special about these cookies is that the chips aren't all your typical teeny tiny chocolate chips, or the even smaller mini chips. They're huge chocolate disks. I guess that means this is actually a chocolate disks cookie recipe. So I'm not really adding on to those 2562839106 recipes after all.
When you have chocolate chips in a cookie, you want them big. You want a really high chocolate to dough ratio. You want to bite into the warm cookie and have a whole chunk of melty chocolatey goodness in that one bite.
Oh yes, you want to break open that cookie and see not spots of chocolate, but a whole thick layer of chocolate.
These cookies are big. 5 inches, thick and chewy. Big enough that one is enough, but you're still going to reach for another one, and you know exactly why.
The double stacking trick from Sally's Baking Addiction makes them super thick and satisfying. Bread flour makes it chewy. The trick behind these cookies textue: 3 different kinds of sugar. I know it sounds troublesome, but trust me. The combination of dark brown sugar, raw sugar and granulated sugar creates the perfect soft and chewy texture. So worth it.
I'm not going to share these with anyone. You probably shouldn't follow my bad example, but most likely you will. Because when you taste these, all notion of sharing is caring flies right out of the window, unless the sharing is between me, myself and I.
Chocolate Disks Cookies
210g plain flour
270g bread flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
290g unsalted butter
150g dark brown sugar
100g raw sugar
200g granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
400g bittersweet chocolate disks
100g bittersweet chocolate chips
1. Sift plain flour, bread flour, baking soda, baking powder and kosher salt.
2. Cream butter and sugars till light and fluffy.
3. Add eggs one by one and beat till smooth. Stir in vanilla extract.
4. Fold in flour mixture in 4 additions till just combined.
5. Fold in chocolate disks and chips till well combined.
6. Cover and refrigerate for at least 30 minutes or up to 3 days.
7. Scoop a ball (about 2 tablespoons) of cookie dough onto a baking sheet and scoop another one on top of it. Sprinkle lightly sea salt.
8. Repeat with the rest of the dough and bake at 175 degrees Celsius for 18 to 20 minutes, until golden brown, but still soft.
9. Transfer to a wire rack to cool.