I found a really really good recipe for chocolate chip cookies that I’m sharing along with a few tips. Soft chewy centres with a slight toffee taste. Scrumptious.
I can’t take any credit for these exceptional chocolate chip cookies except that I found them for you. They were created by Melissa Stadler of Modern Honey. I’ve been eating them all week. I formed the dough into mounds/balls and froze them, ready to bake as I need them (which is about 10 smaller size cookies at a time, every second night!). Melissa developed many different decadent recipes and claims this is her go-to and favourite recipe so I had to try it. I’m glad I did.
Most chocolate chip cookie recipes are pretty similar. This recipe has a few small tweaks with a big impact, the main ones being the butter is melted and you use dark brown sugar instead of light. I didn’t have dark brown sugar so I added a tablespoon molasses which achieved that same rich toffee taste as the dark brown sugar. The sprinkling of sea salt – very popular now – also adds to the great overall taste.
I also love that the dough is mixed by hand – no electric mixer to wash. Chilling the dough is highly recommended to bring out the flavours and avoid the cookies from spreading on the pan. If you’re in a rush or desperate to eat them though, just skip that step.
My fave is eating them warm, fresh from the oven, with a big glass of cold milk – heaven!
Tailor To Your Taste
- Use half semisweet chocolate chips and half chocolate chunks. Or all chocolate chips. Or any combination you like.
- If you like the cookies crispier, bake them for the full 14 minutes.