GODLIKE COOKIES RARE RECIPE

This recipe will make everyone miss you when you die. It comes from the original bravetart website- now defunct. I've used only this recipe for about 5 years and everyone describes it as the best they have ever tasted. The step of making at least a day ahead really is worth it- I have kept this in the fridge for around 2 weeks and it keeps fine- it keeps as long as butter does! I prefer to make 14-16 per log, or 28-32 total. They are still large but more cookies. Weigh out your logs first and divide them by however many you want. They should all have the same weight. However if you are making them smaller, 10 minutes will be enough. I recommend experimenting - for my oven 11 minutes turned out to be the sweet spot. They will be golden brown around the edges, very lightly golden in centre, and will fall apart if you touch them. When baking these, I roll them into balls. I do take the effort to weigh and make sure they are all roughly the same weight- this helps them cook evenly. I strongly suggest doing this BEFORE you stick them in the fridge because you have to wait for the dough to melt a bit to be workable. For baking, I put the dough on the tray as balls, and only sliiiiightly press them down. This helps them bake thicker, and spread less. The original recipe calls for dark brown sugar- I use light as I find dark is a little too intense. You can use either.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream the butter and sugar together with the salt, baking powder, soda, salt, nutmeg, almond and vanilla for about 5 minutes. Without shutting off the mixer, add in the egg and yolk, then keep mixing until the dough is homogenous. Turn the speed down to low and add in the flour all at once, followed by the chocolate.

Step 2

Pull out two sheets of wax paper, put half the dough in a log down the center of each, then roll ‘em up. Refrigerate 24 hours before baking.

Step 3

Trust me when I say there’s a lot of science backing this up. Long story short: cookie dough that’s had a 24 hour chill bakes up thicker and chewier. Cookie dough that hasn’t? Thin and miserable and too brown around the edges. You’ll probably ignore me and bake some off anyway, and that’s cool if you like thin, not-as-awesome cookies. But promise me you’ll bake off some of the dough tomorrow too.

Step 4

Once the dough has chilled, unwrap the logs of dough and cut into each into 12 pieces with a large knife. To ensure that all of the cookies bake at the same rate, I weigh each dough chunk into a 2 ounce portion, then roll into a ball before baking. (Some might ask why I don’t just portion the dough into 2 ounce balls in the first place, rather than roll it in to logs. The irregular shaped chocolate discs make the dough difficult to neatly scoop, but the dough itself is exceptionally sticky when freshly made. I’d much rather wrestle with it post refrigeration.)

Step 5

You can put each dough ball into a zippy bag and refrigerate for up to a week or freeze nearly indefinitely. Or, if you’re ready to rock and roll, preheat oven to 180°C

Step 6

Meanwhile, arrange the cookies 6 to a parchment lined sheet pan. Flatten each with the heel of your hand, then sprinkle lightly with kosher salt. Bake for about 12 minutes, or until the edges are golden brown, but the center still looks a bit anemic. They’ll set up perfectly after they cool a few minutes.

Step 7

About a minute after you pull the cookies from the oven, top each with a chocolate chunks. The heat of the cookie will melt each piece, but they’ll harden into shiny, tempered chocolate chunks as they cool. Cool the cookies directly on the sheet pan.