I defy anyone to not like a proper, American style chocolate chip cookie.
Crisp around the edges, chewy in the middle, delicious chocolate chunks – and the smell when they’re baking! Amazing.
In the search for the perfect chocolate chip cookie, I found a lot of reviews claiming that a recipe published in the New York Times was the one.
After a bit of searching, I found another blogger who had made them and handily converted some of the quantities from cups to grams – cup measurements are enough to stop me attempting a recipe, so thanks Made with Pink!
I made a few of my own tweaks, making half the dough, using a bit less chocolate and simplifying the measurements – and I can report that they really are the best chocolate chip cookie I’ve ever made!
I’d definitely make them again, and I’d also use the dough as a base recipe for other cookies – it’s worth the 36 hour wait between making the dough and baking the cookies, trust me!
New York Times chocolate chip cookies (adapted from Made With Pink)
Makes 11 cookies
- 105g plain flour
- 15g cornflour
- 105g bread flour or strong white flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 140g butter
- 125g light brown sugar
- 100g caster sugar
- 1 medium egg
- 1tsp vanilla extract
- 250g dark chocolate, broken into squares
Cream together the butter and both sugars until light and fluffy, then beat in the egg and vanilla. Sift in the rest of the dry ingredients and fold to combine, then stir in the squares of chocolate. Wrap the ball of dough in cling film and refrigerate for 36 hours (no idea why, but do it!)
When it’s time to bake, take the dough out of the fridge and preheat the oven to 175 degrees. Divide the mixture into balls weighing 75g each, then place on a baking sheet. I put 3 on each sheet to be cautious, and they spread quite a bit so unless you have a really large baking sheet I wouldn’t try to fit more.
Bake for 12 minutes, or until golden around the edges and puffy in the middle. Leave to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely (if you can wait that long!)