Chewy and Crispy Chocolate Chip Cookie

What’s better than a chewy, and yet slightly crispy, chocolate chip cookie? My answer: a homemade one that has just come out of the oven. I have tried hundreds of recipes and different mixing methods in order to come out with a stellar cookie. The two most important things I learned during my quest for the perfect chocolate chip cookie: 1/ Use type 55 flour (all-purpose); and 2/Use packed brown sugar.

170g salted butter, melted

200g packed brown sugar

40g white sugar

1 tablespoon vanilla extract

1 egg + 1 yolk

250g all-purpose flour

½ cup to 1 cup of chocolate chips (depending on how chocolaty you like them)

  1. Preheat the oven to 340°F.
  2. Cream the butter, the brown sugar, the white sugar, and the vanilla extract.
  3. Incorporate the egg and the yolk, but do not overbeat.
  4. Slowly add the flour, then fold in the chocolate chips.
  5. Bake until just golden on the sides, approximately 10 minutes.


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