My friend M recently posted on Instagram about some chocolate chip cookies she made. M is a regular baker with high standards so when she raved about them I decided that I better try them myself to check if they lived up to the hype. They did. I did the 24 hour “prove” of the cookies as suggested and I think it made a difference to the outcome. So if you need these cookies for a specific day make sure to start them off at least the day before.
Ultimate Chocolate Chip Cookies
Adapted from The Boy Who Bakes
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon flaked sea salt (the salt is really important to the overall flavour of the cookie)
225g butter at room temperature and cut into cubes
220g light brown sugar
220g caster sugar
2 large eggs
1 teaspoon vanilla extract
500g chocolate chips – I used a mix of dark and milk chocolate
In large bowl mix together the flour, baking powder, baking soda and salt until well combined.
In a separate bowl beat together the butter and sugars with an electric mixer until light and fluffy – about 3 minutes. Add the eggs one at a time, beating well after each addition and then stir in the vanilla.
Add the flour mixture to the butter mixture and stir until just combined. Add the chocolate chips and stir for just a few seconds to evenly distribute.
Roll the dough into a big ball, cover in clingfilm and place in the fridge for at least 24 hours.
Once the dough has “proved”, preheat your oven to 180 C and line two baking sheets with greaseproof paper. Roll the dough into balls of 60 – 70g (yes I really did weigh it) and place 6 on the tray at a time… they spread quite a lot. I found pressing them down ever so slightly with my hand helped to get a good shape.
Bake for 18 minutes, then leave to cool on the tray for a fee minutes before moving to a wire rack to cool completely… or you know, just eat them warm.
Store in an airtight tin.
With 63g balls of dough I got 27 cookies.