These are so good you really have to eat them to believe it! As a massive fan of all things dark chocolate, these are really THE best dark chocolate chip cookies I've had. There are so many chocolate chip cookie recipes out there, I think I must have tried at least ten different recipes, each claiming to be the best chocolate chip cookies, and they were all pretty decent tasting cookies, but really, this one takes the throne.
Slightly adapted from the recipe shared by Enne Ty who in turn adapted it from Nestle Tollhouse chocolate chip cookie recipe. This makes about 1kg worth of cookies (2 large tubs)
Ingredients:
220g butter
30g shortening
110g brown sugar
100g castor sugar
1 tsp salt
1 tsp vanilla essence
1/2 tsp coffee emulco
1/2 tsp chocolate emulco
1 egg + 1 yolk
300g flour
20g cocoa powder
1 tsp baking soda
450g chocolate chips (I used my all-time favourite-- Ghirardelli 60% bittersweet chocolate)
Plus other add-ons if desired
Method
Cream together 220g butter, 30g shortening, 110g brown sugar and 100g castor sugar for about two minutes.
Add in 1 tsp salt, 1 tsp vanilla essence, 1/2 tsp coffee emulco and 1/2 tsp chocolate emulco and mix for another minute.
Add in 1 egg and fully combine before adding additional egg yolk and mix till fully combined.
Sift together 300g flour, 20g cocoa powder and 1 tsp baking soda into a large bowl and mix to ensure even distribution of dry ingredients.
Add in to the butter mixture in thirds, mixing on low speed each time until combined before the next addition.
Fold in chocolate chips and other add-ons if desired.
Preheat oven to 180 degrees celsius (conventional oven mode; top bottom heat).
For mini bite sized cookies, drop 1 tsp of cookie dough onto your parchment paper leaving about an inch of space between each cookie. (Cookies will expand and if they are stuck together, they won't crisp up properly.)
Try to round the edges a bit so they expand nicely and will be more regularly shaped.
Bake for 17 minutes at 180 degrees celsius. (I've modified this from the original recipe which stated to bake for 35-40 minutes at 160 degrees celcius because my oven is rather small and this recipe yields 4 trays, yep doing the math it'll take too long to bake everything haha but yes 17 minutes at 180 degrees work. Anything shorter and they won't crisp up completely, leaving you with slightly soft cookies; longer than 19 minutes and they risk getting burnt --but this also depends on your oven so it's better to do a test bake with a small batch first!)
Let it cool completely before packing into an airtight container or ziplock bag. They should stay crisp for a really long while~
Chocolate chip cookies and almost every other bake involving chocolate taste better the day after! So yes, they taste fantastic right out of the oven, but leave some for the next day too (;
This might just become your new favourite chocolate chip cookie too!
Carina xx
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