I’m not in the habit of tooting my own horn, but today I achieved something great; baking possibly the tastiest chocolate chip cookies I have ever eaten. Crunchy at the edges, chewy in the centre, and full of ooey gooey chocolatey goodness throughout. I followed David Leite’s recipe which promised the Ultimate Chocolate Chip Cookie and having chowed down on more than one of these today I can honestly say that they deliver. Part of the secret is letting the dough rest in the fridge for around 36 hours prior to baking. This allows the liquid to soak into the rest of the ingredients resulting in a drier and firmer dough and better baking results (deeper colour and richer flavour). Another key is the addition of salt both into the dough and sprinkled on top before popping into the oven which enhances the overall flavour. These cookies mean business; 3 and a half ounces in uncooked dough and measuring between 4 and 4 and a half inches in diameter post baking. The larger size helps achieve that delicious texture, a combination of chewy and crunchy. I weighed out the dough to precisely 3 1/2 oz because I really like using our new digital weighing scales, and also because I wanted to achieve a uniform result in appearance and texture. But mainly the scales thing.
Ultimate Chocolate Chip Cookies (makes 9)
4 1/4 oz stong white flour
4 1/4 oz plain flour
3/4 tsp baking soda
3/4 tsp coarse salt
3/4 tsp baking powder
4 oz granulated white sugar
5 oz soft light brown sugar
1 large egg
141 g unsalted butter
1 tsp vanilla extract
8 oz dark chocolate (at least 60%) (I broke a bar into generous chunks)
Sea salt for sprinkling
1) Sift the two flours, baking soda, baking powder and coarse salt into a bowl.
2) In a separate bowl, cream the butter and sugars together until very light. Add the egg and mix well to combine. Stir in the vanilla. Add in the dry ingredients and mix until just combined. Add the chocolate pieces and combine into the dough. Wrap in cling film and refrigerate for between 24 and 36 hours. Can be refrigerated for up to 72 hours.
3) Preheat oven to 350F/180C (My oven is hotter than the sun and beyond human control so I set it to around 165C) Line a baking sheet with grease proof paper.
4) Weigh out six 3 1/2 oz mounds of dough and place on the baking sheet a good distance apart. Sprinkle lightly with sea salt and pop in the oven. Bake for 17-20 minutes until golden brown but still soft (it might seem like they’re not quite baked enough but they firm up quite a bit as they cool). Move the baking sheet onto a wire rack to cool for ten minutes. Remove the cookies from the sheet and place onto the rack to cool properly. Repeat baking process with the remaining dough.
Eat warm for yummiest results!