Serves 1
Directions
- 1Decide on butter temperature based on desired cookie texture (cold butter for thick, soft/melted butter for thin).
- 2Decide whether to use frozen or room temperature dough balls based on desired cookie thickness.
- 3For thinner cookies, bake dough right away, but chilling for 2-3 hours improves flavor.
- 4For thick cookies, chill the dough first, then freeze before baking to achieve height and structure.
- 5Bake cookies at 165-175 degrees Celsius (fan oven) until edges are golden brown and the center is slightly soft.
- 6Do not overmix once flour is added; mix just until combined to avoid tough cookies.
- 7Gently bang the tray while cookies are still hot to create crinkly tops.
- 8Immediately reshape uneven cookies using a large round cookie cutter while they are still soft.
- 9Add extra chocolate chips/chunks on top immediately after baking while the cookies are still hot for a melted, glossy finish.
Ingredients
- butter cubes
- flour
- chocolate chips/chunks
Equipment
oventraylarge round cookie cutter
Tips
- Butter temperature matters for cookie texture (cold for thick, soft/melted for thinner).
- Frozen cookie dough balls result in thick, puffy cookies; room temperature dough balls result in thinner cookies.
- Chilling dough develops flavor, and freezing controls spread for thick cookies.
- Avoid overbaking; bake at 165-175 development.
- For a bakery look, bang the tray while cookies are hot for crinkly tops and reshape with a cookie cutter.
- Add extra chocolate chips/chunks on top immediately after baking for a melted, glossy finish.
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