Who wants to make the most kick-ass cookies EVER?! Well, you do. Obviously. And I’m here to tell you how! These really are some of the best chocolate chip cookies I’ve ever tasted (and you guys know I’ve had a few…!). You’ll need three things for absolutely awesome cookies.
One – a massive amount of chocolate chip/chunks! If in doubt, add more chocolate. Seriously, the dough should be barely able to contain all the chocolate! You can see just how chocolate packed it is in the picture below! These cookies have dark, milk, and white chocolate chips/chunks for a triple chocolate threat!
Two – toasted pecans. Okay, so these cookies would still be awesome without them, but they really elevate them to a whole new chewy, fabulous pecan flavour level.
Three – sea salt! A little is sprinkled on top of these cookies before they go into the oven, and the sweet/salty combination is just fanastic. The salt really brings out the vanilla-chocolate flavour of the cookies. Don’t miss it!
For great results, make your cookie dough the night before you bake your cookies. This time, for the dough to chill in the fridge, helps the cookies to taste better, and most importantly it prevents the cookies from spreading when baking and keeps them thick and chewy. Plus, it means two opportunities to eat cookie dough! What more could you ask for?
Finally, for amazing cookies – don’t overbake! These cookies only need 8-12 minutes in the oven, depending on how big you make them. I used a small ice cream scoop (about the equivalent of one heaped tablespoon) to measure out these cookies, so they needed about 8-9 minutes. Ignore any doubts that they’re not done – you want them to be delicious and chewy! Whip them out of the oven even if they’re still pale and look very soft and mushy, and leave them to firm up and cool for ten minutes. If need be, you can always pop them back into the oven if you’re sure they aren’t fully cooked after this time.
Dr Oetker very kindly sent me the chocolate chips and chocolate chunks that went into these cookies. I really like the convenience of shop bought chips (and chunks – they are the perfect size) but find the price of them to be an issue. Dr Oetker’s are £1.49 for 100g, and Tesco’s are £1.00 (for chunks, 80p for chips!). I often buy Tesco everyday value white, milk and plain chocolate (30p for 100g, and cut it up into chunks myself (admittedly, a little bit of a pain).
- 250g unsalted butter
- 200g golden caster sugar
- 110g light muscavado / light brown sugar
- 1 large eggs
- 6 tbsp vegetable oil
- 300g chocolate chips/chunks, in a mixture of white/milk/plain/dark to your preference - reserve around 25g of chips for adding to the top of the cookies before they bake
- 150g chopped toasted pecans
- pinch sea salt
- 1 tbsp vanilla bean paste
- half a tsp ground cinnamon
- 300g plain flour
- In a stand mixer or a large bowl, mix your very soft unsalted butter (it needs to be easily beatable and soft, so it will need ten seconds in the microwave if it isn't already) with the sugars. Beat thoroughly until the mixture is fluffy and very light in consistency.
- Beat in the egg, vanilla, vegetable oil and salt and set aside. In another large bowl (I like to use the bowl on my scales) combine the flour and cinnamon and give them a brief whisk (this breaks up any lumps in the flour as sieving it would). Add the flour mixture to the butter sugar mix, incorporating with a bowl scraper to get to the bottom of the bowl and mix everything together. Add in the chocolate chips and give it a final stir, then cover the bowl in clingfilm and refrigerate - this could be overnight or just a few hours - any amount of chilling is better than none!
- When you're ready to bake your cookies, remove your cookie dough from the oven, preheat your oven to 190C/Gas 5/375F and prepare three large cookie/baking sheets with parchment or non stick baking liner.
- Use a cookie scoop to scoop mounds of dough onto the baking sheets, around 2 inches apart from each other, and then press a few more chocolate chips into the top of each cookie.
- Bake for 9-11 minutes, removing from the oven as soon as they start to get slightly browned around the edges (for soft and chewy cookies - if you prefer crispy cookies, cook for a little longer).
- The cookies will seem very soft when they're first removed from the oven, but allow them to harden and cool completely on the tray and you'll have perfect cookies!
You can leave the pecans out of these if you prefer, but if you have some, they add a really delicious crunch and flavour. Enjoy!