You already know that I haven’t been the best blogger recently, what with the infrequent posting, and maybe this recipe doesnt help with that, I mean its basically two years too late. It has been blogged, reviewed and critiqued everywhere and really, what can I add? Maybe nothing but the original reason I started the blog was to document my experiments in the kitchen, and in the end the recipe is really great and I wanted to share it just in case if by any chance it passed you by. I’ve tried many recipes for chocolate chip cookies over the years but had never reached my idea of cookie nirvana but this may just be that recipe. It has a crisp edge with a chewy and slighty soft centre. Its also absolutely full of chocolate, I actually reduced the amount in the recipe because I wanted to be able to actually taste the dough. The big difference between this recipe and others is the resting of the dough. Once made the dough is rested in the fridge for 36 hours, to enable the egg to be fully absorbed in the other ingredients. You might think the taste doesnt really change but I tested batches at 12, 24 and 36 hours and the final cookies definitely had a stronger caramel/brown sugar taste, and I think its worth the wait.
240g Cake Flour
240g Strong White Flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
283g unsalted butter
283g light brown sugar
226g granulated sugar
2 large eggs
2 tsp vanilla extract
500g bittersweet chocolate (feves or discs)
1. Sift the flours, baking powder, baking soda and salt into a medium bowl and set aside.
2. In an electric mixer cream the butter and sugars until light and very fluffy, about five minutes. Add the eggs, a little at a time, mixing well after each addition. Stir in the vanilla.
3. Add in the dry ingredients and mix just until combined. Add the chocolate a stir in with a spatula, trying not to break the discs. Cover with plastic wrap and refrigerate for 32 hours (up to 72hrs) At 32 hours i shaped the dough into balls and baked some and then froze the rest.
4. Preheat oven to 350F / 175C and line a baking sheet with parchment paper or a baking liner. Shape 6 balls of dough 3 1/2 ounces in weight (clearly a huge cookie so I made some that size but others smaller). If there are any chocolate pieces sticking up try and push them in, horizontally to the dough. Sprinkle lightly with a little sea salt and bake until golden brown but still soft around 18-20 mins. Cool on the baking sheet for 10 mins before transferring to a wire rack to cool further. Repeat with the remaining dough. Best eaten warm so if for some unfathomable reason you dont, warm in the oven before serving (still great not warmed through).