The Irish Times Magazine - - FOOD -

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.

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