Chocolate Chip Cookies | Double Chocolate & Matcha Variations Recipe

Daniel
2 days ago
4 min read

There are millions upon millions of chocolate chip cookie recipes out there. I've baked and experimented with plenty of them over the years, but somehow, this is the one I always come back to.

It is inspired by Thomas Keller, who has been one of my culinary inspirations for a very long time. In fact, this humble cookie recipe eventually became part of the inspiration for my daughter and me to start our own little cookie business.

Sometimes you don't need to reinvent something completely. You find a great foundation, understand why it works, and slowly make it your own.

The chocolate chip cookie itself is surprisingly young. Its history is generally traced back to Ruth Wakefield and the Toll House Inn in Massachusetts during the 1930s, where her chocolate-studded cookies eventually became an American classic.

Nearly a century later, we're still playing with that wonderfully simple combination of butter, sugar, flour, eggs and chocolate. TK's version adds molasses for a deeper caramel note and plenty of 70% dark chocolate to balance the sweetness.

Take your time creaming the butter and sugars, don't overmix once the flour goes in, and, if you can, let the dough rest overnight. Those seemingly insignificant steps make a difference.

So whether you're outside Singapore, can't get your hands on our freshly baked cookies, or simply want to bake some really good cookies in your own kitchen, I hope you'll give this recipe a try.

I've included my Double Chocolate and Matcha White Chocolate variations too, but don't feel like you have to stop there. Change the chocolate, play around with the size, experiment and make the recipe your own.

After all, that's what Fat Dough has always been about: getting more people into the kitchen.

Ingredients:

Inspired by Thomas Keller

(Make 15 cookies)

Unbleached All Purpose Flour, 238g
Sea Salt, 1 TSP
Baking Soda, 1/2 TSP
Brown Sugar, 134g
Granulated Sugar, 104g
Molasses, 12g
Unsalted Butter Softened, 167g
Beaten Eggs, 60g
Dark Chocolate 70% Preferably Callebaut or Valrhona, 214g

Equipment:

Oven
Hand / Stand Mixer

Directions:

Mix the dry ingredients
In a bowl, combine the flour, salt and baking soda. Stir well and set aside.
Prepare the sugars
In another bowl, mix the brown sugar, granulated sugar and molasses. Break up any large lumps with your fingers or a spoon.
Cream the butter
Add the softened butter to a large mixing bowl. Beat with a hand or stand mixer until smooth and creamy, about the consistency of mayonnaise.
Add the sugar mixture
Add the sugar mixture in 2 additions, beating well after each one. Continue mixing until the butter and sugar look lighter and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs
Pour in the beaten eggs and mix until fully combined. Don’t worry if the mixture looks slightly uneven at first; keep mixing until it comes together.
Add the dry ingredients
Add the flour mixture in 2 additions. Mix on low speed just until you no longer see dry flour. Do not overmix, or the cookies may become tougher.
Fold in the chocolate
Add the chocolate chips or chopped chocolate and fold them through the dough with a spatula until evenly distributed.
Chill the dough
Cover the bowl and refrigerate the dough for at least a few hours, preferably overnight. This makes the dough easier to handle and improves the flavour.
Shape the cookies
Divide the chilled dough into 60g portions and roll them into balls. You can make them larger if you prefer, 75g or 150g each, but they may need extra baking time.
Preheat the oven
Heat your oven to 162°C / 325°F. Line a baking tray with parchment paper.
Arrange the dough
Place the dough balls on the tray, leaving plenty of space between them because they will spread as they bake.
Bake
Bake for 14 to 16 minutes, or until the edges are set and lightly crisp while the centres still look soft.
Don’t worry if the cookies look a little underbaked in the centre when they come out of the oven. That’s exactly what you want. They’ll continue cooking and firming up on the hot tray as they cool.
Shape them while hot
As soon as the cookies come out of the oven, carefully place a pastry ring or round cookie cutter around each cookie and gently swirl it in a circular motion to tidy the edges.
Cool slightly
Leave the cookies on the baking tray for at least 30 minutes. They will continue to set as they cool, so resist the temptation to move them too early.
For Double Chocolate Cookies:
Replace 48g of the flour with 48g cocoa powder, so you use 190g flour + 48g cocoa powder. You can use a mix of dark and milk chocolate chips.
For Matcha White Chocolate Cookies:
Replace 20g of the flour with 20g matcha powder, so you use 218g flour + 20g matcha powder. Fold in good-quality white chocolate chips.