Discover a fantastic chocolate chip cookie recipe that’s astonishingly simple and yields soft, buttery cookies. No need for the traditional creaming of butter, no electric beater required, no chilling of the dough, and no need to roll the dough into individual balls. These cookies strike the perfect balance of sweetness. The most challenging aspect of this recipe is exercising patience as you wait for the cookies to cool. Be sure to check out the video, where you’ll witness my mother getting caught red-handed attempting to snatch one from the tray!
Chocolate Chip Cookie recipe
After countless requests from readers, I’m thrilled to finally share my chocolate chip cookie recipe with you all!
To be honest, I’ve been holding onto it because I wanted to ensure I tested it thoroughly with different measurements used in various countries. If you’ve ever attempted a cookie recipe from another country and ended up with a kitchen disaster, it’s likely due to the variations in cup, tablespoon, and teaspoon measurements between countries. For instance, 1 standard Australian cup of flour equals 150g/5.3 oz, while 1 standard US cup is equivalent to 120g/4.5 oz.
In most recipes, these measurement differences aren’t significant enough to ruin the dish, or the differences are proportionate throughout the recipe, allowing it to work well. However, when it comes to baking recipes, especially for cookies and cakes, precision matters.
So, here’s a handy tip for using baking recipes: Always check the country of origin of the recipe author. If it’s not your country, proceed with caution!
Oh, and just to make it absolutely clear – yes, I’ve rigorously tested this recipe using both Australian and international cups (all except US cups are quite similar), as well as weight measures.
By the way, I should mention that this recipe is based on a tried-and-tested Cooks’ Illustrated recipe. That endorsement alone should provide some reassurance!
Now, let me tell you what makes this chocolate chip cookie recipe a bit unique. There’s no need for creaming butter, no requirement for an electric beater, no chilling of the dough (unless you’re in a scorching-hot environment), and no rolling of the dough into individual portions.
It’s a simple “dump and mix” process. Initially, the batter will be fairly soft due to the melted butter, but after about 5 minutes, it firms up into a soft dough that can be easily scooped onto a baking tray, holding its shape perfectly. If you have an ice cream scooper with a lever (a seriously handy kitchen tool – great for cookies, pancakes, and even meatballs), you can quickly dollop the dough into perfect round mounds that spread into beautifully round cookies.
I’ve tried to capture the delightful softness of these cookies in the recipe video (located below the recipe), and I hope I’ve succeeded. Additionally, I hope I’ve made it clear just how straightforward these cookies are to make.
In all honesty, they should probably be called “Dangerous Chocolate Chip Cookies.”
Wishing you all a wonderful weekend!
