I am affraid I will have to disapoint you, this site does not use any cookie, tracking or any other form of collecting and storing user data. Hopefully I can make it up to you by providing you with my personal chocolate chip cookie recipe.

Chocolate chip cookie recipe

This is my personal cookie recipe, it is the outcome of a weekend project where I baked eight different chocolate chip recipes. This recipe combines the, according to me, best parts of all of them.

Ingredients (19 cookies)

Step 1

• 100 g Butter
• 2 st Ice cubes

Step 2

• 70 g Caster sugar
• 70 g Light muscovado (or brown) sugar
• 15 ml Syrup
• 5 ml Vanilla sugar
• 5 ml Instant sspresso powder

Step 3

• 1 Egg (room temp.)

Step 4

• 2.3 dl (~140 g) All-purpose flour
• 1 ml Salt (If you used unsalted butter)
• 1 ml Baking Soda
• 1 ml Baking powder

Step 5

• 140g Chocolate

Step 6

• Flake salt

Preparing the dough

The first step of making the cookies is to prepare the doug and letting it rest for 12 to 48 hours before baking for the best result.

Step 1 – Browning the butter

Brown the butter while stirring until it has turned a deep brown color and smells like caramel. This takes about 5-7 minutes.

Once the butter has the right color, pour it into another container and add 1 ice cube at a time and stir until the ice cube has melted. In the recipe above, approximately 2 ice cubes correspond to the amount of water that has evaporated when browning the butter. When you have added the 2 ice cubes, the total weight should be back to around 100g again.

Put the browned butter in the fridge to cool until it has the consistency of room temperature butter.

Step 2 – Butter and sugar

Add the browned butter, granulated sugar, muscovado sugar, syrup and vanilla sugar in a bowl that can be used with an electric whisk.

Whisk with an electric whisk until it becomes a light and airy batter that is a few shades lighter than when you started.

Step 3 – Add the egg

Add the egg to the butter-sugar batter and mix well.

If you have scaled up the recipe and have more than 1 egg, add the eggs one at a time and mix between each addition.

Step 4 – Dry ingredients

Combine flour, salt, baking soda and baking powder in a separate bowl.

Sift half of the flour mixture into the butter-sugar batter.

Gently fold the flour into the batter until fully blended.

Then sift in the remaining flour mixture and fold it in as well.

Step 5 – Chocolate

Chop the chocolate into approximately 1 cm x 1 cm pieces.

Fold the chocolate into the cookie dough.

Cover the bowl and refrigerate for 12-48 hours.

Baking the dough

After the unbearable wait of 12-48 hours, it is finally time to bake the cookies.

Step 6 – Baking

Preheat the oven to 175°C.

Remove the cookie dough from the fridge and shape approximately 18 balls of dough.

Place 4-6 balls, weighing 25-30 grams each, on a baking paper lined baking sheet, remembering that the cookies will spread somewhat.

Bake the cookies in the lower part of the oven for 10 minutes.

When the cookies have baked for a total of 10 minutes, take them out of the oven and immediately transfer the baking paper to a rack to cool.

While the cookies are still warm, sprinkle some coarse sea salt on top of them.

Let the cookies cool slightly before serving.