The traditional chocolate chip cookies are one of the very first experiments in my “baking life”. My train of thoughts at the time was simply to try an easy recipe with a high chance of success that would give me a baked sweet that everyone would love. An optimal option for a baking newbie. And the chocolate chip cookies seemed to satisfy all those criteria. But the more I discovered about the infinite baking world, tasted differently originated chocolate chip cookies and studied more recipes, the more I realized that my initial impression was not entirely right.
There are actually a lot of criteria for a good chocolate chip cookie, which is due to preference that ranges from person to person. Some prefer a cookie that is completely crunchy inside out. Some like cookies that have a bit of chewiness, similar to those you can find at Starbucks. Others like their cookies slightly moist, with a lot of chocolate chips that melt at sight when the cookie is cracked in half. My preference? All of the above! 
I want a crunchy cookie that must not be either dry or hard, with a rich, moist and buttery texture, but not too chewy. And after several attempts, I finally ended up with my perfect version. My favorite thing about this recipe is that you can actually change the cookies’ texture by adjusting the baking temperature and time. What I mean is, from the same batch of batter, you can either make inside-out crunchy cookies, or slightly softer, moister ones. And the method could not be easier. Put the mixer away, all you need is just a mixing bowl, a whisk, and of course, an oven.
* INGREDIENTS
- 165 gram (approx 3/4 cup) unsalted butter
- 80 gram (1/4 cup plus 3 Tbsp) caster sugar
- 80 gram (1/4 cup plus 2 Tbsp) brown sugar
- 2 egg yolks (18 – 20 gram/ yolk) – cold
- 10 ml (2 tsp) vanilla extract
- 300 gram (2 cup plus 4 Tbsp) all purpose flour
- 1/2 tsp baking soda/ bicarb
- 1/4 tsp salt
- 130~150 gram chocolate chips
* METHOD
This recipe has a video tutorial and has been uploaded on my YouTube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on YouTube via this link.
Note: the video is in HD setting and has English subtitle, please press CC to activate it.
* Printable recipe:
1. Melt butter then let cool until it has solidified a bit.
2. Add white and brown sugar to butter and mix well until incorporated, then add eggs and vanilla extract and blend well. Set aside.
3. In another bowl, sift in flour, baking soda, and salt, mix well. Preheat oven at 190°C/ 374°F(top and bottom heat).
4. Divide the flour mixture into 3 portions. Sift each part into the bowl of butter and egg from (2), incorporate with a spatula before adding extra flour. We will have a quite dry cookie dough. Finally, add about 4/5 of the chocolate chips, incorporate them into the dough.
* In this step, you can also mix ingredients with a mixer (at low speed)
5. Prepare a baking tray lined with parchment paper. Take about 30 grams of cookie dough, shape into a ball, then put on the tray. Continue with the rest of dough. Leave about 3 ~ 5 cm space between two pieces of dough.
* If the dough is too wet, too soft or sticky to be shaped, let it sit in the fridge for about 20 ~ 30 minutes until it gets firmer and less sticky.
6. Lightly press the cookie dough to flatten them a little bit. Place the remaining chocolate chip cookies onto the dough. These choco chips will stay on top even after baked, making the cookie more attractive and tempting
7. Baking:
* To make the cookies crispy inside out: bake them at 190°C/ 374°F for about 12 minutes. After 8 ~ 9 minutes when the cookies are slightly golden, rotate the tray, then continue baking for about 3 more minutes until their edges turn golden-brown. Take them out, leave cool on baking pan for about 5 minutes before transferring to a rack to get cool completely.
* To make the cookies that are crispy outside but soft inside: bake at 170°C/ 338°F for about 15 minutes. After 10 ~ 12 minutes when the cookies are slightly golden, rotate the tray, then continue baking until their edges turn golden-brown. Take them out, leave cool on baking pan for about 5 minutes before transferring to a rack to get cool completely.
8. These cookies should be stored in air-tight bags or containers. They taste best in the first 1-2 weeks. If the cookies are soften or not crispy enough, put them back into the oven and bake at 110°C/ 230 °F for 5-8 minutes (don’t over-bake them as they get too hard and dry to eat).
Hi dear friend
I live in Iran and I always liked to try these delicious cookies. There is very little cookie here. Thank you for providing this training to everyone so we can use it.