A very good version from the New York Times.
Ingredients
- 240 g plain flour
- 240 g strong white flour
- 1¼ tsp bicarbonate of soda
- 1½ tsp baking powder
- 1½ tsp salt
- 280 g unsalted butter at room temperature
- 285 g light-brown sugar
- 225 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 565 g dark chocolate discs at least 60% cacao content
- sea salt
Servings:
Instructions
- Sift the flours, bicarbonate of soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream the butter and sugars together until very light – about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla. Reduce the speed to low, add the dry ingredients and mix gently until combined – just 5 to 10 seconds. Drop the chocolate pieces in and incorporate them without breaking them.
- Wrap clingfilm around the dough and refrigerate for 24-36 hours (the closer to 36 the better.) The dough may be used in batches, and can be refrigerated for up to 72 hours.
- Preheat the oven to 180C/350F/gas mark 4. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six mounds of dough, the size of generous golf balls, on to the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up: it will make for a more attractive cookie.
- Sprinkle lightly with sea salt and bake until golden brown but still soft – 18-20 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip the cookies on to another rack to cool a bit more.
- Repeat with the remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm.
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