Chocolate Chip Cookies

If you have TikTok, or are a fan of chocolate chip cookies in general, you have probably already seen those gooey, soft in the middle yet crispy on the outside chocolate chip cookies. I have, and have been searching for a recipe, craving for the perfect chocolate chip cookie to indulge in. 

First, we should understand the brief history of the chocolate chip cookie. The chocolate chip cookie is believed to originate somewhere in the 1930s, Whitman, Massachusetts, by a woman named Ruth Wakefield who ran the Toll House restaurant. Her recipe became so famous that it caught the attention of Betty Crocker, a quite influential advertiser, who featured it on their radio program. [1]

Next, we need to understand the science behind making a gooey, yet crispy chocolate chip cookie. 

One of the most important aspects of a cookie is butter, more importantly, browning your butter. Browning your butter creates nutty, caramel-like flavours that are just impeccable. In fact, many recipes recommend you to brown your butter either by heating your butter on medium heat or by just using brown sugar. Though it might not have that same caramel-like flavour, it is a hassle free alternative.

Using brown sugar also has other benefits though! Using brown butter, adds to the cookie’s moisture, and lets it stay chewy. It also makes the cookie rise more, and become fluffier. While white sugar gives the cookies their crispy edges. By combining a ratio of both brown and white sugar, you can achieve the perfect texture of chewy in the middle and crispy on the sides. A higher amount of brown sugar makes the cookie softer and chewier, while more sugar will yield thinner, crispier cookies. 

Another essential step is chilling the cookie dough. Chilling it, even just for an hour allows the sugar to absorb moisture and creates a caramelised flavour when baked. Chilling it also prevents the cookies from spreading too much in the oven, resulting in a thicker, gooier centre.

Most importantly, the most iconic part of a chocolate chip cookie, the chocolate itself. While most recipes call for chocolate chips, hence its name, I find that chocolate chip cookies are best made with chocolate drops, which are similar chocolate chips but they are round and not pointy. For a richer chocolate flavour, I also like to aim to use chocolate that is about 60-80% cocoa content, preferably Ghirardelli ones. 

Last but not least, is the baking process, baking at about 190 degrees celsius gives crispy edges and a gooey centre while at lower temperatures, like 160 degrees celsius will result in an evenly soft cookie. The best way to ensure the gooey centre and crispy edges though, is by removing the cookies when the edges look golden brown, but the centre looks just slightly undone. This results in one of the most perfect textures as the centre firms up just the right amount after cooled.

I have tried experimenting with multiple different recipes, baking them with my mother to find the ideal cookie recipe, and we settled for this recipe adapted from Bouchon Bakery with slight variations.

Ingredients:

167 unsalted butter

50g brown sugar

40g caster sugar

60g egg

238g plain flour

½ teaspoon baking soda

1 teaspoon vanilla extract

3g salt

107g of chocolate drops

107g of chocolate chunks

Steps: 

1.Cream the butter until smooth 

2.Add in both sugars and beat until light and fluffy

3.Add in egg and vanilla extract

4. Add in dry ingredients in parts, mix until well combined

5. Add in chocolate, pulse to get the chocolate incorporated with the dough 

6.Chill the dough for about 1 hour

7. Divide the dough into balls and space the dough on a tray lined with parchment paper and flatten the dough

8. Bake in a preheated oven of 170 degrees celsius for about 18 minutes

9.Remove the tray from the oven and let it cool completely before storing in an airtight container

This is the recipe that I have used since 2021, and I think that though it has room for improvement, it is still one of the best cookies I have ever tried and made. I have baked and cooked alongside my mother ever since I was 7; however, I had stopped as I got busier with my academics. Making these cookies with her was such a rewarding and refreshing experience, it is one of my favourite and most memorable activities I have done with her by far.

If you feel adventurous and would like to experiment on adding different ingredients, chopped pecans and flaky salt are good places to start! You could also use almond flour or oat flour as a substitute for gluten free alternatives.

Naomi Toh

Secondary 3 Justice

2025