I know I know, Chocolate Chip Cookies are one of life’s basic recipes and whilst I originally had the Tollhouse recipe here, there is something to be said about patience and these need some of that…trust me, it’s more than worth it and these have been the only ones made in my kitchen the past few years in a way far more memorable than any other chocolate chip cookie before it.

Also, I was raised on a strict chocolate chunk recipe that involved no chips in sight…more inconsistent pieces strewn throughout make a better cookie, plus I absolutely never buy cooking chocolate so these should technically be called Chocolate Chunk Cookies.

The story goes that Ruth Graves Wakefield who owned the Tollhouse Inn deliberately invented the cookie which was then named the Tollhouse Cookie, or at least that’s one of the stories. In good legendary history it seems there is no one origin of the cookies. The stories are all linked to the Tollhouse Inn, however, so it seems people love throwing chocolate into dough and seeing what comes of it, the rest is history and though there are so many variations on this beloved baked good, the NY Times version is quite honestly, the best I’ve ever eaten.

My very special Aunty Peggy who is a kitchen ninja in her ability to bake bundles of goodies has a regular stack of chocolate chip cookies in her cupboard of which I’ve gladly taken my fair share on each visit to her home. These morsels of butter, sugar and chocolate are the perfect thing to consume whenever the rush for a little sugar and chocolate come a craving.

A note regarding the different flours, I have made with plain flour several times and it’s fine, however, if you are in the UK plain flour is quite soft (lower protein content) and so bread flour (higher protein content) it is recommend using both. Best place to understand this is here.

NY Times Chocolate Chip Cookies
Adapted from NY Times
Makes 20 cookies

Ingredients:
280 grams/10 ounces butter
1 1/4 cups light brown sugar
1 cup superfine/caster sugar
2 large eggs
2 teaspoons natural vanilla extract
2 cups minus 2 tablespoons plain flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
400 grams/14 ounces pounds dark chocolate, roughly chopped to small pieces

Directions:
Place the butter, and sugars in a bowl and beat until pale and fluffy, approximately 5 minutes.

Add in one egg and whip until well combined, add the remaining egg and vanilla extract and beat until well combined.

Place the flours, baking soda, baking powder and salt in a separate bowl and stir until combined.

Add to the creamed mixture and mix on a low speed until just combined.

Add the chocolate in and beat on low until just combined.

Cover and refrigerate for 24 minimum hours or up to 72 hours.

When ready to bake, remove from the fridge and preheat your oven 10 180C/350F and greaseproof your baking trays.

Take a tablespoonful of the cookie dough and shape in your hands, laying on the tray when it is the desired shape, these don’t spread out too much, so you don’t want them too thick.

Repeat with the remaining dough. Sprinkle a pinch of sea salt over the top of each cookie, place in the oven and bake until golden on the edges, approximately 15-18 minutes.

Remove and transfer to a cooling rack to cool completely.

Serve warm or cold, best with cold milk.

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