The best chocolate chip cookies in the world from Sweet Tooth: 100 Desserts to Save Room For (page 77) by Sarah Fennel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cookingbychapter on January 01, 2025

    This is a really good cookie, maybe better if I had chilled it longer than 2 hours. They turned out thinner than I was expecting but had great flavour. I will say, not the best I have ever had, but a recipe sure to be repeated and one that will make everyone happy you share them with

  • bwhip on October 30, 2024

    The best in the world? Hmmm, maybe! Not sure I’ve had better. These are really good. With browned butter, a high proportion of brown sugar, an extra egg yolk and big chocolate chunks (I used Ghirardelli 70%), they’re quite awesome! And some flakes of salt on top to add just a bit more magic. Definitely some of the best I’ve ever had.

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