I know I posted a version of Chocolate Chip cookies before but these are divine. Unlike the earlier recipe these contain egg. It is recommended that you chill them for 24 hours before baking “This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvellously chewy, chocolate-rich cookie.” Francesco Tonelli for The New York Times. I couldn’t wait 24 hours to try these cookies so I cooked a batch immediately and they were still delicious. The advantage of chilling the dough is that you can bake a fresh batch the following day and the day after.  If you have any leftover you can even freeze it. Note that it also tastes good raw! I have tweaked the recipe by reducing the sugar and the chocolate, but I’ll post the original and my amendments.

Ingredients

241 grams / 2 cups minus 2 tablespoons /8 ½ ounces cake flour

241 grams/ 1  cups /8 ½ ounces bread flour    I used a total 482 grams /17 ounces plain flour (all purpose)

1 ¼ teaspoons bicarbonate of soda (baking soda)

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 ½ sticks butter / 250grams unsalted butter     if using salted butter reduce the salt to ½ teaspoon

283 grams /1 ¼ cups /10 ounces light brown sugar

 I reduced brown sugar to 227 grams /8 ounces

227 grams /1 cup plus 2 tablespoons / 8 ounces granulated sugar   I reduced white sugar to 198 grams /7 ounces

2 large eggs

2 teaspoons vanilla extract

499grams /1 ¼ pounds pounds bittersweet chocolate disks or fèves, at least 60% cacao content   I used 350 grams/2 cups: 175grams /1 cup of milk chocolate and 175 grams/ 1 cup of semisweet chocolate

 

Method

Sift flour, baking soda baking powder and salt into a bowl and set aside.

In your mixer, cream butter and sugars until light and fluffy about 5 minutes.

Add eggs and vanilla and mix. Reduce the speed and add the dry ingredients slowly, mixing until combined.

Fold in chocolate chips. I used the mixer to fold in the chocolate chips

Refrigerate dough for 24-36 hours

When ready to bake preheat oven to 180C/350F (fan assisted) Use a cookie scoop to scoop the dough or drop spoonfuls onto a baking sheet at least an inch apart

Bake for 8- 10 minutes until golden brown