I have a friend who is a self-proclaimed Cookie Monster. For weeks, I have been hearing about how she has tried time and time again to bake the perfect soft and chewy chocolate chip cookies to no avail. She tried recipes that mixed the flour and the butter first, and she tried recipes that creamed the butter and sugar, but every time, she was disappointed.
Finally, I asked her to trust Martha.
Now Martha Stewart wasn’t always the most trustworthy of people. Back in 2004 she was the champion of untrustworthy and even won the best prize of all – a five month stint in prison. She may even be ridiculous enough to liken herself to Nelson Mandela, but when it comes to baking, the woman knows what’s what.
We trawled through the 50-odd choc chip cookie recipes on her website for the most delicious looking one, then promptly cut the recipe in half after realising we probably didn’t need to consume two cups of butter and 24 cookies.*
*We did however add an entire block of dark chocolate to the recipe. Why only use two cups when you’re going to eat the whole block in one sitting anyway?
There is seriously nothing better than the combination of sea salt and chocolate, so before baking, we sprinkled the tops of the cookies liberally with sea salt flakes. I warned you I was a salt fiend. Deal with it.
THE BEST Chocolate Chip Cookies
(adapted from Martha Stewart Food)
Makes 12 large cookies
1 1/8 cup plain flour
1 teaspoon baking powder
120g unsalted butter, room temperature
1/4 cup castor sugar
1/2 cup tightly packed light brown sugar
1 teaspoon pure vanilla essence
1 large egg
1 ENTIRE BLOCK dark chocolate (200g), chopped into small pieces
Sea salt flakes, for sprinkling
Preheat oven to 180 degrees celsius.
Combine the baking powder with the flour.
In a separate bowl, use an electric mixer to beat the butter and both sugars on a medium speed until fluffy and light. Add the vanilla and egg and beat on low until well combined for a further minute. Add the flour mixture and fold until combined. Stir in the chocolate chips (reserving some for snacking while the cookies bake, of course).
Make rough tablespoon-sized balls of dough, and spread evenly on a baking tray lined with baking paper, about 5cm apart.
Bake the cookies for around 8-10 minutes or until they are golden on top, but still soft in the centre. Let them cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for about a week, or if you’re in my house, 10 minutes.
To be fair, eating one of these cookies is like eating a chunk of molten chocolate with a small side of cookie. You could probably go with half that amount and still end up with a delicious treat, but really, who am I to complain?