Ok, guys! That search you’ve been having for The Best Chocolate Chip Cookie Recipe Ever? Well, you can stop now. It’s right here. The winning combination of two different types of flour, two different types of sugar, vanilla, chocolate and salt, creates a depth of flavour I’ve never tasted in any other cookie.
These cookies regularly accompany us to music festivals, where delicious snacks are essential to keep us going amid the, ahem, gruelling tasks of watching bands, drinking gin and assembling fancy dress costumes. I wrap the cookies individually in newspaper, and, I’m going to be honest with you here: the amount of butter in them always turns the newspaper grey and translucent. The first time I saw it I was slightly freaked out, but I’ve come to terms with it now. Surely the point of cookies is that they’re indulgent? A bit naughty? Downright decadent? Well, then.
This recipe originally came from The New York Times, but I swear by Molly Wizenberg’s adapted version of it, which you can find here. Molly is an amazing food writer; you should definitely read her book. It will make you laugh, cry and want to eat lots of cake.
There are a fair few ingredients in this recipe, but it’s absolutely worth it. Whether you have a gruelling festival coming up or not. Just don’t think too much about that newspaper.
Chocolate Chip Cookies
240g (8½oz) plain flour
240g (8½oz) bread flour
1¼ tsp bicarbonate of soda
1½ tsp baking powder
1½ tsp salt
280g (10oz) unsalted butter, softened
280g (10oz) light brown sugar
240g (8oz) granulated sugar
2 tsp vanilla extract
280g (10oz) plain chocolate, chopped into small chunks
– Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well, then set aside.
– Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
– Scrape down the sides of the bowl. Reduce the mixer speed to low, then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.)
– Add the chocolate chips and mix briefly to incorporate. Cover the bowl tightly with plastic wrap, and chill for 24 to 36 hours.
– When you’re ready to bake, preheat oven to 176°C/350°F/Gas mark 4. Line a baking sheet with parchment paper.
– Place six mounds of dough on the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Repeat with remaining dough.