Sometimes all you need is a perfectly baked chocolate chip cookie to make your day. One of my favourite places in Toronto for pastries, particularly cookies, is Mabel’s Bakery. They make the absolute best chewy chocolate chip cookies that are crispy on the edge and soft in the middle.
Mr. Chuckles found this recipe which just about replicates the cookies from Mabel’s. Now I’ll never need to leave my home again.
Adapted from A Farmgirl’s Dabbles.
Servings: 10 large cookies | Prep time: 45 minutes | Cook time: 50 minutes
- 2 cups (284 g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1½ cups (297 g) sugar
- ¼ cups (50 g) packed brown sugar
- 1 large egg
- 1½ teaspoon pure vanilla extract
- 2 tablespoons water
- 6 ounces (170 g) semi-sweet chocolate, chopped into bite-size pieces averaging half inch
- Pinch of Maldon sea salt flakes
1) Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with aluminum foil, dull side up.
2) In a small bowl, whisk the flour, baking soda, and salt.
3) Using a stand mixer or a hand electric mixer fitted with a beater blade, beat the butter in a bowl on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
4) Form the dough into balls weighing 3½ ounces (100 g) each. This is approximately a heaping 1/3 cup each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. After putting the first baking pan in the oven, put the second one in the freezer.
5) Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the centre. Lift the side of the baking sheet up about 4 inches from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create crinkles around the edge of the cookie.
6) Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centres are much lighter and not fully cooked.
7) Transfer the baking pans to a wire rack. Sprinkle Maldon salt flakes on top of cookies. Let cool completely before removing the cookies from the pan. Ready to serve.
👨🍳 Notes from Mr. Chuckles
The defining feature of these cookies is their massive size. They each came out about 5 to 6 inches in diameter, so make sure you space them out on the baking pan to ensure that they do not fuse together. Baking smaller batches at a time is probably best.
The crinkly edges give them that special texture, and they should turn out crispy on the outside but soft and chewy toward the middle.
You can use any sea salt for the finishing touch, but Maldon is the classic brand with a rich history.
Leave a Reply