Recipe: Perfect Chocolate Chip Cookies (Marcus Wareing)

Everytime we make a recipe from Marcus Wareing's cookbook, we can make it with confidence as everything we have tried has turned out really fantastic. This time, we are trying his recipe for "the perfect chocolate chip cookies".

The cookie dough is made with strong bread flour, butter, soft brown and caster sugar as well as good quality dark chocolate chips (or chopped dark chocolate) with at least 70% cocoa solids. The dough must then be chilled before baking, or else it will spread out of shape when baking. Chilling also keeps the chocolate chips firm, so that they remain chunky. The cookie dough can be stored in the fridge for up to a week, but in our house, it didn't last longer than two days :)

These chocolate chip cookies were indeed quite perfect with a glass of cold milk. Crunchy and rich in dark chocolatey flavour. Simply irresistible! (Credit to my husband who made these for us)

Happy boy :)

Perfect Chocolate Chip Cookies
Recipe adapted from Marcus Wareing "How to cook the perfect.."
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Makes 35-40

Ingredients
180g strong white bread flour
1/2 tsp baking powder
Pinch of fine salt
115g unsalted butter, softened at room temperature
75g caster sugar
75g soft brown sugar
1 medium egg, beaten
1/2 tsp vanilla extract
170g good quality dark chocolate chips, or chopped dark chocolate (at least 70% cocoa solids)


1. Sift the flour into a bowl with the baking powder and salt.

2. Using the paddle attachment on an electric mixer, cream the butter and both sugars together on high speed until light and fluffy. Turn the speed down to low and slowly mix in the egg. Tip in the vanilla extract. Turn the machine off. Using a rubber spatula, fold in the flour in two batches until evenly incorporated.

3. Fold the chocolate chips into the dough. Form into a log (about 5cm in diameter) on a lightly floured surface and wrap in cling film. Refridgerate for at least 2 hours until firm.

4. Preheat oven to 170C / 190C (no fan). Line two baking trays with non-stick baking parchment.

5. Cut the chilled dough into about 1cm thick and place them slightly apart on the baking trays. Bake for 12-15 minutes, or until golden brown. Cool the cookies on the tray, then keep in an airtight container.

I am submitting this to Cook-Your-Books #11 hosted by Joyce of Kitchen Flavours .

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