The Ultimate Chocolate Chip Cookie

April 13, 2018

Todays post is short and sweet and thats because i'm pretty sure your all sick to death of me banging on about these cookies! However, the time has come and here they are. I hope everyone is mind blown just like me.

These incredible morsels were developed by Alison Roman and if you haven't yet seen the viral posts about them on Instagram, do you even use Instagram? After seeing endless photos of peoples recreations of "the cookie", I of course had to see what the fuss was all about. Three batches later and here is the recipe for you all. You can also find it through Alison's personal site:

https://www.alisoneroman.com/

 

P.s Im off to buy her book and get making some more of her delicious recipes! 

 

 

 

Recipe: (courtesy of Alison Roman)

 

Makes approx 24. cookies

  • 255 g salted butter, cut into ½-inch pieces (I found using butter at room temp worked better for me)

  • 101 g granulated sugar

  • 55 g light brown sugar

  • 1 t vanilla extract

  • 326 grams all-purpose flour

  • 170 grams semi-sweet / bittersweet dark chocolate, chopped (not too fine, you want chunks, not little shards. i used 70% Valrhona)

  • 1 large egg, beaten

  •  Demerara sugar, for rolling

  •  Fleur de sel, for sprinkling

 

Method:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment beat butter, sugars, and vanilla on medium-high till it’s super light and fluffy. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. The dough should be smooth and feel like Play-Doh.

  • Divide the dough in half, and form each piece into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form an approx. 6-inch log, 2 to 2¼-inches in diameter. Chill until totally firm, about 2 hours.

  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.

  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together – the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

 

 

 

 

 

 

 

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