The book has a good mix of cakes, cookies, tarts and other treats, with what I think is quite an American feel to it, but choosing what to make first wasn’t a difficult decision – it had to be the ‘thick and chewy’ chocolate chip cookies, as I am forever searching for the perfect recipe to produce bakery-style, puffy, chewy, chocolatey cookies.
Edd’s recipe is definitely one of the best I’ve tried, the only negative being that the were ever so slightly greasy looking when they came out of the oven, possibly as the dough has a higher proportion of butter than some of the others I’ve tried.
I actually scaled down the amount of chocolate from the original recipe and in my opinion they were still plenty chocolatey enough, but I think Edd’s recipe is from the New York Times cookie school of thought where the dough should be merely enough to hold together the chunks of chocolate, rather than the star of the show.
I also added in a teaspoonful of ground ginger, which I think really lifted the flavour – it wasn’t enough to turn it into a ginger flavoured cookie, but it definitely made a difference.
Although these were close to perfect cookies (and the pony even asked for me to make them again, which doesn’t happen often) the white chocolate and cranberry cookies I made from a Table for Two recipe is still the best dough I’ve tried so far – there could be better out there though, so the search continues!
The Boy Who Bakes chocolate chip cookies
Makes around 24
- 110g light brown sugar
- 110g caster sugar
- 110g unsalted butter
- 1 medium egg
- 1/2 tsp vanilla extract
- 250g plain flour
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 200g good quality dark chocolate, chopped
Stir the two sugars together in a large bowl, then add the butter and beat to combine (you don’t need to get it as light and fluffy as if you were baking a sponge, it just needs to come together). Add the egg and vanilla and beat again, then sift in the flour, ginger, salt and baking powder and stir into the mix. Finally add the chopped chocolate, fold in, and then wrap the ball of dough in cling film and chill in the fridge for at least a couple of hours.
When you’re ready to bake the cookies, divide the dough into equal sized balls – if I remember rightly mine were around 30g each, half the size recommended in the recipe but I think you would have to be especially gluttonous to want a cookie that big! Place fairly well spaced out on a baking sheet, and bake at 180 degrees for about 15 minutes, or until golden and just starting to crisp around the edges. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack. Delicious fresh from the oven, but also still good after a couple of days.