The Perfect Chocolate Chip Cookie: Our Secret Recipe
Every cookie tells a story, and our chocolate chip cookie has quite the tale. It took us over 47 iterations to perfect this recipe – adjusting butter temperatures, experimenting with flour ratios, and testing every chocolate chip brand in New Zealand.
The Science Behind the Perfect Cookie
What makes a cookie perfect? It's all about balance. You want crispy edges that give way to a soft, almost underdone center. You want chocolate pools, not just chips. And you want that deep caramel flavor that only comes from properly browned butter.
The difference between a good cookie and a great cookie is attention to detail. Every degree matters, every minute counts.
— Our Head Baker
The Key Techniques
Before we get to the recipe, let's talk about the techniques that make all the difference:
- Brown your butter – This adds nutty, caramel notes that regular melted butter simply can't achieve
- Rest your dough – At least 24 hours. The flour hydrates, flavors develop, and you get a more complex cookie
- Use a mix of chocolates – We combine 60% dark chocolate with milk chocolate chunks for depth
- Salt generously – Flaky sea salt on top is non-negotiable
Dipped Signature Chocolate Chip Cookies
Ingredients
- 225g unsalted butter
- 200g brown sugar
- 100g white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 300g all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 200g dark chocolate (60%), chopped
- 100g milk chocolate chips
- Flaky sea salt for topping
Instructions
- 1Brown the butter in a saucepan over medium heat until it smells nutty and has golden flecks. Pour into a large bowl and let cool for 10 minutes.
- 2Add both sugars to the brown butter and whisk until smooth and slightly glossy, about 1 minute.
- 3Add eggs one at a time, whisking well after each addition. Add vanilla and whisk until the mixture is thick and ribbony, about 30 seconds.
- 4In a separate bowl, whisk together flour, baking soda, and fine salt.
- 5Add dry ingredients to wet ingredients and fold with a spatula until just combined. Don't overmix!
- 6Fold in both types of chocolate until evenly distributed.
- 7Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours (up to 72 hours for best results).
- 8When ready to bake, preheat oven to 190°C (375°F). Line baking sheets with parchment paper.
- 9Scoop dough into 80g balls and place on prepared sheets, leaving 8cm between cookies.
- 10Bake for 11-13 minutes, until edges are golden but centers still look slightly underdone.
- 11Immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 12Enjoy warm, or store in an airtight container for up to 3 days.
💡 Pro Tips
- For extra gooey centers, slightly underbake by 1 minute
- The dough can be frozen for up to 3 months
- Room temperature eggs incorporate better than cold eggs
The Resting Period: Why Patience Pays Off
We know it's hard to wait, but that 24-72 hour rest is crucial. During this time, the flour fully hydrates, the sugars dissolve into the butter, and enzymatic activity develops complex flavors you simply cannot rush.
Can't Wait to Bake?
We get it – sometimes you need cookies NOW. Let us do the baking and deliver fresh cookies straight to your door.
Happy baking! And remember – if your first batch isn't perfect, that's okay. Even our 46 'failed' batches were still delicious. 🍪