Chocolate chip cookies have been my favourite cookie since I was a kid.
A good chocolate chip cookie has a texture balance that is both chewy and crispy, which isn't always easy to get right. The key to the best chocolate chip cookies is to remove them from the oven just before they are done baking. The residual heat from the baking sheet will finish the cooking and once cooled, they will remain soft in the middle, with a crispy bite.
I like to serve chocolate chip cookies with white chocolate meringue.
Chocolate Chip Cookies (Makes 25-30 cookies)
- Splash of cooking oil
- 2 large eggs, room temperature
- ½ tablespoon vanilla extract
- 1 cup light brown sugar
- ¼ cup heavy cream
- 3 cups plus 1 tablespoon all-purpose flour, sifted
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups milk chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 335 F.
- Brush cooking oil evenly over two baking sheets. Place parchment paper on top of the oiled baking sheets (the oil will ensure the paper does not flicker).
- In a large bowl add eggs, vanilla and brown sugar and whisk about three minutes until pale and fluffy.
- Stir in heavy cream until smooth.
In a separate bowl add flour, baking powder, baking soda and salt, then stir.
- Add the egg mixture to the dry ingredients. Mix until incorporated. Do not overmix!
- Add the milk chocolate chips and butterscotch chips.
Position rounded tablespoons of cookie dough balls evenly onto the baking sheets.
- Gently flatten out the balls slightly.
- Place in oven and bake.
- For softer cookies, remove them from the oven between the 12- to 15-minute mark. For crisper cookies, remove once they have become slightly golden, between 15 and 20 minutes.
- Allow the freshly baked cookies to rest at room temperature for 10-15 minutes.
White Chocolate Meringue (Makes 2-3 cups)
- 4 egg whites
- 1 cup sugar
- ¼ teaspoon cream of tartar (or 2 tablespoons lemon juice as a substitute)
- 1 teaspoon vanilla extract
- 1 cup white chocolate, chopped and melted
In a medium bowl over a double boiler, add sugar and egg whites. Begin to stir to dissolve the sugar.
When mixture is warm, take off heat and add the cream of tartar (or lemon juice).
Mix with an electric mixer or transfer to a tabletop mixer and mix until stiff peaks are formed (4-5 minutes).
Add vanilla extract and melted white chocolate to a medium bowl and gently fold in the egg mixture.
Serve the chocolate chip cookies on a platter and serve the meringue cream alongside, on top or sandwiched between two cookies.
Massimo De Francesca is the executive chef at Kimpton Seafire Resort + Spa.
This article appears in the February 2022 print edition of Camana Bay Times.