Description

Achieve professional-grade height and texture with this technical approach to the classic chocolate chip cookie. By utilizing cold butter and a mandatory freezing phase, these cookies resist spreading to create a dense, satisfying bake with a soft, vertical center.

Ingredients

Cold unsalted butter, chopped into chunks
Light brown sugar
White caster sugar
2 large eggs, room temperature
Vanilla extract
Self-raising flour
Plain flour
Salt
Baking powder
300g mixed chocolate chips (milk, white, and dark)

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Instructions

Beat the cold, chopped butter chunks for exactly one minute until malleable but still firm.
Add the light brown and caster sugars, mixing only until just combined to prevent warming the butter.
Incorporate the eggs and vanilla extract, mixing until the liquids are fully absorbed.
Sift the self-raising flour, plain flour, salt, and baking powder together, then fold gently into the mixture with a spatula.
Hand-mix the chocolate chips into the dough to ensure even distribution.
Portion the dough into 120g rustic balls and place them on a tray lined with greaseproof paper.
Freeze the dough balls for a minimum of 90 minutes to solidify the fats.
Preheat the oven to 180°C (fan) and place an empty tray inside to heat up; bake the frozen dough balls on the hot tray for 15 minutes.

Notes

To ensure the best structural integrity, do not over-mix the dough once the flour is added, as this can develop too much gluten and result in a tough texture. Always use a kitchen scale to measure the 120g portions for uniform baking results across the entire batch.

Prep Time: 1 hour 50 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: British