I’ve baked many a things over the last year but one thing that I’ve made more than the others were cookies.
I mean, is there really anything as classic as a cookie? I doubt it. 😉
But we are taking this cookie to another level with a few handy tricks to ensure you get that depth of flavour in your cookie without having to worry about waiting days for that cookie dough to be ready.
Instead, with a few “secret” ingredients, these cookies are ready in under 2 hours.
It’s pretty simple in its nature and rather straight forward, there is no creaming of butter and sugar so you don’t have to whip out that kitchen machinery that you have tucked away in your cupboard.
All you need is to turn on some relaxing music and chill whilst you whip this up and within two hours your house will smell like cookie heaven.
So here’s a little background on these cookies.
If you have followed my instastories, these cookies are your cookies. The texture, size, flavour were all voted by you and on top of that, I’ve added a couple of my own restrictions to this recipe – it needs to be ready in 2 hours and has to require no creaming of the butter (because it can get tedious and defeats the purpose of a chocolate chip cookie) and lastly, it needed to still be fudgy the next day.
You wanted this to be crisp around the edges and soft, and this is exactly that, the only thing is that it is less cakey soft and more fudgy soft. The size is 3.5 inches (yeap, I measure it) and we finished it with a sprinkle of flaked salt.
So how do we build the flavour in this recipe within 2 hours?
With the use of 2 ingredients:
- Milk powder
- White Miso (do not use those that is mixed with dashi, just straight up white miso is what you want)
But we don’t just stop there, we are also making brown butter.
You all know how flavourful brown butter can be, well, to increase the amount of those brown bits, we are adding milk powder to it when the butter melts to create more of those delicious addictive flavour.
Don’t get fanciful and add more than what the recipe suggests as you can make it too milky and the final cookie will taste like a milk cookie.
The white miso is then added to quickly cool the butter down after it’s browned to your liking and this will cook away some of the harsh miso flavour leaving it subtle and providing a depth of flavour that you won’t detect unless someone told you about it.
As miso is salty, we are leaving the salt out of the recipe.
Now comes the tricks.
In order to ensure we don’t have a flat cookie, the recipe requires the dough to be chilled for 30mins, the perfect amount of time for your oven to preheat to the right temperature.
After which towards the end of the bake time, we will do the famous pan bang technique and take the pan out of the oven and give it a few good taps on the counter before placing it back into the oven to finish the bake.
And lastly, we are using chunks not chips.
Why? Because it’s nicer but also because it provides those layers of chocolate within the cookie and melts into this delicious gorgeous pools.
And since this is a chocolate chip recipe, please use good quality chocolate. One without emulsifiers or added ingredients. The ingredients should be cocoa, cocoa mass, sugar and not anything else.
For those in Australia, I was surprised but in a pinch, the commonly found Cadbury Old Gold 70% dark chocolate is actually an acceptable substitute. Fancy chocolates are hard to come by when the craving hits in the middle of the night, and supermarket alternatives rarely do the job for baking but this chocolate did fairly decent when I tested it.
Just be sure that what ever chocolate you use is 70% dark chocolate as any lesser might your cookie too sweet.
So there you have it, the special bits of the this cookie are:
- Brown butter
- Extra brown bits
- White Miso
- Chocolate chunks not chips
- Pan bang method
- And the quick refrigeration
Is this the perfect chocolate chip cookie?
Well, I don’t know about perfect but this is definitely darn addictive.
A Special Chocolate Chip Cookie
Recipe not for commercial use. I hope you would respect my wishes and drop me a message should you wish to use it
What you’ll need
- 235g ap flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 15g white miso*
- 150g unsalted butter
- 10g milk powder
- 170g light brown sugar
- 70g white sugar
- 1 large egg, cold from the fridge
- 2tsp vanilla extract
- 210g 70% dark choc, chopped into chunks
In a small pot, melt your butter on low heat.
Once the butter has melted, add the milk powder and stir to mix it in with the melted butter.
Continue to heat until the butter starts to brown all the while stirring and scraping the sides and bottom of the pot to ensure the milk solids doesn’t stick to it and burn.
Once it takes on a deep bronze colour, turn off the heat and add the cold miso. This will cool the butter and stop the cooking process.
Stir until the miso dissolves into the butter, be careful, the butter will start to froth up but it will subside after awhile.
Set the butter aside whilst you prepare the rest of the ingredients.
In a bowl, mix flour, baking soda and baking powder and set aside.
In a bigger bowl, add light brown and white sugar and mix to combine, add the brown butter mixture to the sugar and mix until combine. It might look oily and separated but that’s okay.
Add the cold egg and vanilla to the sugar mixture and mix until well combine. The batter should start to come together into a cohesive batter that doesn’t look oily but smooth instead.
Add the flour and fold until 80% incorporated.
Add chocolate chunks and fold until everything is well dispersed. Do not over mix. Once there are no longer any steaks of flour and the chocolate is incorporated, you can stop.
Portion into 3tbsp (1 5/8 oz) scoops/balls, you should get 15 portions.
Place onto a tray and transfer to the fridge to rest for 30 mins.
Preheat your oven to 180C.
Place cookie dough balls with at least 2″ between the cookies dough and sprinkle with flaked salt. (Be sure your chocolate isn’t on the edges as chocolate is fluid when it bakes and will flow out of the edges if there is no cookie holding it together)
Bake for a total of 10 mins.
At the 8 min mark, take it out of the oven and give it a few taps on the counter (I place a towel on the counter to ensure I don’t damage it). You are looking to create those crinkle edges and cracks.
Rotate the pan and place it back in the oven to bake for the remaining 2 mins.
When ready, take it out of the oven and give it a few more taps on the counter. This will give you a fudgy cookie.
Cool on baking tray for 5 mins before transferring to a wire rack to let cool fully.
*Note: If you don’t have any miso, substitute it with 3/4tsp salt.
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