Considered to be “major success tips”, Sally McKenney pointed out three essential ways to ensure you make the most delicious chocolate chip cookies.
“Chilling the cookie dough is so important in this recipe,” Sally McKenney said of her chewy chocolate chip cookies.
This “mandatory” step “allows the ingredients to settle together after the mixing stage” – and leads to thicker cookies.
“Cover the cookie dough [once made] and chill for at least two to three hours and even up to three to four days,” Sally advised.
Then after an adequate amount of chilling, the cookie dough needs “10 minutes” to rest at room temperature before they are moulded into shape.
Chocolate cookies recipe
Ingredients:
- 280g all-purpose flour (spooned and levelled)
- One tsp baking soda
- One-and-a-half tsp cornstarch
- Half a tsp salt
- 170g unsalted butter, melted and cooled for five mins
- 150g packed light or dark brown sugar
- 100g granulated sugar
- One large egg and one egg yolk, at room temperature
- Two tsp pure vanilla extract
- 225g chocolate chips or chocolate chunks
How to make the cookie dough
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together. Whisk in the egg and egg yolk, then whisk in the vanilla extract. Pour into dry ingredients and mix together. Fold in the chocolate chips.
Chilling the cookie dough
Cover the dough tightly and chill in the refrigerator for at least two to three hours, or up to three days. Once chilled, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Sally’s next tip is to roll the cookie dough balls “extra tall” is her “tried-and-true trick that results in thick and textured-looking cookies”. The baking enthusiast clarified: “Your cookie dough should look less like balls and more like, well, lumpy columns.”
She added: “When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.”
Baking the cookies
Preheat oven to 325F (163C). Line large baking sheets with parchment paper. Set aside. Roll the cookie dough into balls, making sure the shape is taller rather than wide. Place eight to nine balls of dough onto each cookie sheet.
Bake the cookies for 12 to 13 minutes, or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies.
After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to one week.
