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.

Freshly-baked

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

Ingredients:

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

Method:

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!