Foodiva's Kitchen: Chocolate Heaven Pt. 2 - The Perfectest Chocolate Chip Cookie Ever

Monday, July 19, 2010

Chocolate Heaven Pt. 2 - The Perfectest Chocolate Chip Cookie Ever

Yes, there's a second episode to my chocolate fountain dream. The Chocolate Diva in me needed something else to make her happy and luckily, I came across with this perfect recipe to make the kind of choc-chip cookies against which all our childhood perceptions of pleasure will forever be compared. Well, our perceptions in adulthood too, to be honest. *grins*

To me, this recipe is 'da bomb' due to two main reasons:
  • it uses 3 different types of sugars - white, brown, Muscovado (moist brown)
  • it contains a mountain of really good quality chocolate!  
The three kinds of sugar. Sweet!
And this much chocolate..

Don't you just get a joy headache when you see perfect cookie dough like this??

You can either drop the cookie dough onto the tray as is, or roll them into balls and flatten (above).
I did both.


The rest of the dough went into the freezer for another day, and trust me, there will be another day.

 They do look good side by side, the immaculate against the rugged (cookiely-speaking).

This post is specially for Amy J all the way in Hong Kong. We didn't get to bake these while you were home  recently, so I hope you can make these over there and knock the socks off your friends and teachers (oh, and upstage your mum too in the process! Lol, I know she won't mind). Here's the recipe:

The Perfectest Chocolate Chip Cookie Ever
250g unsalted butter
1/4 cup caster sugar
1/4 cup raw brown sugar
3/4 cup Muscovado sugar (moist brown sugar)
2 eggs
2 tsp vanilla extract
3 1/2 cups plain  flour
1 1/2 tsp baking soda
3/4 tsp salt
375g dark chocolate, cut into 1/2 inch chunks

1. Preheat oven to 160°C. Line a baking tray with silpat or non-stick baking paper.
2. Sift the flour, baking soda and add the salt in a bowl.
3. Beat the butter and 3 sugars on medium speed in another bowl until mixture is light and creamy (4-5 mins).
4. Add the eggs one at a time, then add vanilla and beat until combined.
5. Add almost all the flour to the creamed mixture, add the chocolate and then the last bit of flour. Stir with a spatula until just combined.
6. Scoop out cookie portions with an ice-cream scoop and place on tray 2 inches apart. You can also roll each portion into a ball and flatten before placing on the tray.
7. Bake for 12 minutes and not a minute more!
8. Cool for 2 minutes before transferring them to a rack to cool completely.

If you don't want to use all the dough in one go, you can roll it into a log in cellophane and freeze it. It tastes much better (what's better than perfect?) when you leave the dough to rest overnight. Then just slice and bake whenever the craving hits you!


La Cucina del Topino said...

Wow these cookies look delicious! :-) I've just found your blog I'll keep visiting you :-)
Greetings from Italy :-)

Maren said...

Firstly, chocolate chip cookies are my favorite and you are definitely my hero for making these delish cookies! Secondly, what there are three two different types of brown sugar???

Jennifurla said...

Please send some to me...I can totally test them out for you? Deal? They look grrreat

Magic of Spice said...

I love these:)

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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TeenieCakes said...

These chocolate chip cookies look so good! Three types of sugars - I'll need to find Muscovado sugar, don't think I've seen it in my local markets. Like all the vanilla used!

Anonymous said...

Hi, Maya. I enjoyed reading this, as I am a big fan of chocolate chip cookies (the ATK recipe on my site has been my favourite for about five years); however, I do like the Muscovado in addition to white and brown and the amount of chocolate.

Fine work!



Subterfuge Diva said...

Hi everyone, thanks for all your lovely comments above! Just never knew that chocolate chip cookies can induce such passion in many people... lol!

As for the sugar queries, here's the difference between the two brown sugars:
1. Raw brown sugar - This is refined, light brown in color, called Demerara Sugar in the UK and Turbinado Sugar in the US, after the centrifuges or turbines in which it is spun.
2. Muscovado sugar, or "Barbados sugar" is an unrefined, darker natural brown sugar, that is produced without spinning in a centrifuge. It contains more moisture and tastes different from raw brown sugar. Maybe like burnt caramel + vanilla? That's my best description!

spcookiequeen said...

Passion is an understatement, I think the word riot would be more appropriate! Cookies are the language of love! Especially chocolate chip! Great blog, looking forward to reading more!

Subterfuge Diva said...

Spcookiequeen, lol, that's so well said! Cookies are the language of love, I must use that sometime. Thanks for visiting!

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