It seems like everyone is always on the hunt for the perfect chocolate chip cookie recipe. How’s that for a generalization?
Well, I’m no different. I love chocolate chip cookies. I don’t, however, love how I feel after making them.
This doesn’t make a ton of cookies, like maybe 16 big ones, so eating them all in a 24 hour period isn’t the end of the world. Right?
I wouldn’t say this is my favorite chocolate chip cookie ever, but they are pretty darn good. You might say it’s a little prestigious to make your own chocolate chips (or in my case, chocolate filling-type stuff because I have the patience of a two-year old and couldn’t wait for the chocolate to fully set) but it gives you a nice variation from the plain ol’ chips.
The chocolate disperses itself during baking so instead of having big chunks of chocolate, there are swirls of it that become one with the cookie dough. That’s cookie harmony right there.
I applied what I’ve learned from the 24-hour cookie here. By refrigerating them for 24 hours (yes, waiting a whole day. eek.) the dry ingredients soak up the wet ingredients and transforms the cookie behavior. Science lesson complete. In yum terms: the outside ends up crunchy, the ring inside that is chewy and the middle oh-so-gooey. You need to make them big so that you can experience each section to its fullest. Not that anyone needs a scientific excuse to make big cookies.
Personally, I like a completely chewy cookie. But these are a good change of pace and almost everyone I’ve make them for say they’re the best cookie they’ve ever had. These cookies…make me a hero. That makes them worth a try.
Side note: if you aren’t weighing to your baking ingredients, you should start. It’s so much cleaner, faster, and more precise. Win, win and win. Less dishes too. Major win.
chocolate truffle-chip cookies
Make 16 large cookies
For the chocolate chips (exact amount is in weight, conversions to cups is not exact but will certainly work):
1/2 cup heavy cream
1/2 cup dark chocolate chips
Pinch of salt
For the cookies:
1 cup minus 2 tablespoons (110g) cake flour
1/2 cup plus 3 tablespoons (110g) bread flour (or substitute both flours with a scant 1-2/3 cups (220g) plain/all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
1 stick plus 2 tablespoons cold butter, cubed
1-1/3 cups (260g) caster sugar (or substitute with equal amount regular sugar)
1 large egg
1 tablespoon vanilla bean paste (or 1 tsp extract or 1 vanilla pod)
To make cookies: Combine flours, baking soda, baking powder, and salt. Set aside.
Beat sugar and butter together with your stand mixer until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined.
Add the flour mixture and mix on low speed just until combined.
Cover with plastic wrap and refrigerate overnight.
To make the chocolate gobs: Bring heavy cream to a simmer in a large saucepan. Turn off the heat and add the chocolate. Let it sit for a minute or two and stir stir stir gently until combined. It might take that many stirs. Pour onto a cookie sheet lined with parchment and spread. Let it sit at room temperature for an hour and then freeze for at least 4 hours, until firm. I was anxious so I used gobs of the chocolate. The alternative is to cut it into small squares and freeze until ready.
Assembly: Preheat oven to 375 degrees.
Roll a ball of dough about an inch and a half in diameter. Grab a chocolate gob of about 2 teaspoons. Then do this:
Don’t overload your cookie sheet. I only put 8 on mine. Bake for 11-13 minutes, flipping them halfway through.