triple choc chip cookies
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There must be a hundred million recipes for chocolate chip cookies around, seeing as even I have four here, I think. ‘Cookies’ of course may refer to other confections, especially in America – biscuits, little cakes, macarons, madeleines and many more such. But in my books a cookie is the flat, chewy, crispy around the edges thing, stuffed with bits of chocolate or - better - cranberries.
What a sadistic recipe this is! It comes from NY Times Cooking, which I unreservedly trust, but this is (excuse the lame pun) taking the biscuit (cookie). 24 hours’ wait for the first cookie? They are having a laugh.
Needless to say, I didn’t wait. Showing enormous restraint, I chilled my cookie dough for an hour, then baked ONE. Okay, it was three. I left the remaining dough alone, for all of 48 hours – how good was I being? And I must say it was worth the wait. Not dramatically so, as in: the quick cookie - disaster, the long-awaited one - the swoon-inducing bliss, but discerningly better. More chewy-and-crispy at the same time – which after all is what good cookies are about.
triple choc chip cookiesServings: makes a dozen cookiesTime: 35 minutes plus chilling
- 120g fine cake flour or plain flour
- 105g strong bread flour
- ¾ tsp bicarbonate of soda
- ¾ tsp baking powder
- 1 tsp coarse salt
- 140g unsalted butter, softened
- 130g light brown sugar
- 110g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 90g good quality white cooking chocolate chips or a bar chopped into chunks
- 90g good quality milk cooking chocolate chips or a bar chopped into chunks
- 80g good quality dark cooking chocolate chips or a bar chopped into chunks
1. In a standing mixer with a paddle attachment, or with a handheld mixer, cream the butter and sugars until light and fluffy. Add the egg and the vanilla extract and beat it in well.
2. Mix the flour with the baking powder, bicarbonate of soda and the salt. Add to the butter mix, beating on slow speed until combined. Add all the chocolate chips and mix in until well distributed – doing it by hand will work well.
3. Shape the dough into balls about the size of a golf ball, 50g each if you wish to be precise (I was). Place them on a tray, cover with cling film and refrigerate. They will need to chill for at least 24 hours (yes, that long a wait for a cookie…) and up to 72 hours. After a couple of hours of chilling they can be taken off the tray and transferred into a bag for storage.
4. When ready to bake, preheat the oven to 180C/350F/gas 4. Place 5 or 6 cookie balls on a baking tray lined with parchment making sure they are spaced very well apart. Bake for 15 minutes, remove from the oven and leave them on the tray for 10 minutes, then transfer to a wire rack to cool. Repeat with the rest of the cookie dough, or you might want to freeze some.