JUST THE BEST CHOCOLATE CHIP COOKIES
When I lived in Brooklyn in 2010 I ate a cookie in a small café on Smith Street. It was large and caramel- coloured with big chocolate chunks, crispy edges and a soft, chewy centre.
This recipe, based on the New York Times 48- hour cookie, is the closest thing I have found to that heavenly specimen. You can wait anything between 24 to 48 hours to bake these – the longer you wait, the richer and more caramelised the cookie will taste. My personal preference is somewhere around the 36- hour mark. Don’t substitute chocolate chips here, you want good- quality chocolate broken into chunks, at least thumbnail size. This will affect the taste but also the texture of your cookie. These cookies can be frozen once they’ve had their waiting time – just defrost at room temperature before you bake. Do not skip the stage of weighing out the cookie dough. As with all my recipes, I have made this the shortest route to the desired effect. Makes 18 cookies 480g plain flour 1 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons sea salt 280g unsalted butter 280g light brown sugar 200g caster sugar 2 free- range eggs 200g dark chocolate ( 60- 70%), roughly broken into chunks
Measure the flour, baking soda, baking powder and salt into a bowl and stir with a whisk to remove any lumps. In a separate bowl, cream the butter and both sugars together until pale and light, about 5 minutes. Add the eggs one at a time, mixing well between each addition.
Add the flour mixture to the bowl and mix until well combined ( don’t over- mix). Add the chocolate chunks and mix through. Now, fashion golf ball- sized rounds of the dough with your hands ( each one should weigh 100g). Cover the bowl of dough balls with cling film and put in the fridge for 24 to 36 hours.
When you are ready to bake, place the cookie balls on baking trays lined with parchment paper, leaving plenty of space between each one – I find four cookies a sheet works well if you don’t want them to melt into one another. Allow to come to room temperature ( about half an hour) while you preheat your oven to 180 degrees C. Bake for 18 to 20 minutes until golden brown. Remove from the oven and allow to cool on the tray.
These cookies are best the day they come out of the oven but if kept in a completely airtight container will last up to three days.