Photography: Rob Palmer (inset) / Nagi Maehashi for RecipeTin Eats
We’re big fans of RecipeTin Eats in my house. My husband has even told me that if I ever get the chance to do a photo shoot with Nagi Maehashi, I must get her autograph for him. So when she unveiled the new RecipeTin Eats chocolate chip cookies last weekend – enticingly named ‘Chocolate Chip Cookies Of My Dreams’ – I dropped everything to make them.
Making RecipeTin Eats Chocolate Chip Cookies
Now, these aren’t just any chocolate chip cookies. They’re Nagi’s take on the viral Butter Boy milk chocolate cookies from Sydney – an $8.50 indulgence that she wanted to recreate at home. “Superior crispy outside, soft-baked insides, excellent chewiness, intensely buttery with butterscotch tones, exceptional shelf life,” she describes. “A copycat of Australia’s Butter Boy cookies – but better!”
Recreating these cult-favourite cookies was no small feat, even for a two-time cookbook author like Nagi. It took three months and 48 test batches before she landed on what she now calls the Rolls-Royce of cookies.
What makes these cookies so special?
Here’s what stood out when I made them:
1. A blend of dark and milk chocolate
“I mix dark and milk chocolate for balanced sweetness,” explains Nagi. Unlike chopped chocolate, she prefers chips because they disperse more evenly throughout the dough.
2. Brown butter magic
I’ve used melted butter in cookie recipes before, but browning it first? That was new. “This intensifies the buttery flavour and makes the cookies taste butterscotchy,” says Nagi . It took around five minutes of careful watching to get that perfect golden hue.
3. The 12-hour chill
Patience is key! Refrigerating the dough overnight is non-negotiable. “Once you’ve had the overnight chilled version, there’s no going back,” insists Nagi. “The refrigeration time improves virtually every aspect of this cookie.”
The Verdict
Waiting to brown… 4-5 minutes
Browning the butter took longer than I expected. I usually melt butter in the microwave and get on with things, so standing at the stove felt like an eternity.
Waiting to chill… 12 hours
Brutal. I’m a slapdash cook who barely pauses to read a recipe properly, so this step tested me.
Waiting to cool… 20 minutes
The cookies took 17 minutes to bake, but there was one last hurdle – waiting another 20 minutes for them to cool on the tray so they could firm up and get that signature crispy edge.
My Rating: 9/10
If I were scoring on taste alone, this would be an easy 10/10. These cookies are phenomenal. I devoured three in a row without pausing for breath. The only reason I docked a point? The waiting was torture.
Still, I can confidently say: Make these cookies. Now.
Because as much as I hate to admit it, the best things in life really do take time.
Find the recipe here.
