This is the best chocolate chip cookie recipe we have found so far in terms of reliability and taste. These cookies are thick, tasty, easy and you can cook them from frozen (in fact, you have to) so they can be prepared well in advance.
The easy chocolate chip cookie that is our fall-back recipe is still our family favourite. But I have heard from a couple of people that they felt disappointed that they weren't thicker. Sometimes it seems that they flatten when they cook - although this has never been our personal experience.
Then there are the chocolate chocolate chip cookies that we have. These are deliciously rich and decadent cookies made with melted chocolate rather than cocoa powder. We love them too. But they are definitely flatter and they do easily over-cook - although we like them when they are crunchy. But we wanted to find the best chocolate chip cookie recipe that should work for anyone, at any altitude, with any kind of flour or size of egg.....
I think we've found it. I got the recipe from The Pinning Mama, and I've really only made very minor changes.
Kimber says the main things to remember are to cream the butter and sugar properly to begin with, to get the dough to the right consistency and to freeze them before baking.
I creamed the sugar, butter and oil together in the food processor because the butter was quite firm. This really makes the job much easier! But I took it out to stir in the flour because it was quite hard for my processor to handle it, although I'm sure a more robust model would do better.
Time: 1 hour (including freezing)
Makes 24 small cookies
100g (1/2 cup) softened butter
60g (1/3 cup) coconut oil
150g (3/4 cup) soft brown sugar
100g (1/2 cup) white sugar
2 tsp vanilla essence
300g (2 cups) all-purpose (plain) flour
1 tbsp cornstarch
1 tsp baking soda (bicarbonate of soda)
2 tsp salt
30g (scant 1/3 cup) cocoa powder
1 cup chocolate chips