I found the recipe on this lovely blog, Not Without Salt written by Ashley, she claims that this will be the last chocolate chip cookie recipe that you'll ever need. Did this cookie live up to its name? Yup, this is THE chocolate chip cookie for me and this recipe is definitely a keeper.
I've heard that storing the cookie dough for 24 -72 hours before baking makes them taste better. I couldn't resist waiting so I baked up a batch immediately - these were good.
24 hours later - I baked up another batch. I think that letting it rest did give the cookie that extra something.
48 hours later - I baked up another batch. I couldn't really taste the difference between those baked 24 hours earlier.
Would I wait 72hours to bake up the cookies? I probably couldn't resist. Each batch is gone almost as fast as I bake them.
Oh and by the way, the little sprinkling of sea salt before baking gives the cookie an extra layer of complexity in the flavour. It's really up to you if you want to add it or not.
THE Chocolate Chip Cookie
2 sticks butter (8 oz)
1/4 cup white sugar (2 oz)
1/4 cup Turbinado sugar (2 oz)
1 3/4 cup light brown sugar, packed (12 oz)
2 tsp vanilla (1/4 oz)
3 1/2 cup All Purpose flour (1 lb.)
1 1/2 tsp Baking soda
3/4 tsp salt
1 lb. chocolate (I used Callebaut dark chocolate chips instead of couverture)
1/2 teaspoon good quality salt, for sprinkling on top before baking if you choose
- Cream the butter and sugar till light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl.
- Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next.
- Add the vanilla. Scrape down the side of the bowl.
- In another bowl, whisk to combine the flour, soda and salt.
- With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix.
- Fold in the chocolate with a spatula.
- Divide dough into quarters, roll to about 1 1/2 inch in diameter. Wrap and store for 24 hours before baking for best results. Cut about 1 1/4 cm thick to bake.
- Alternatively, scoop into 1inch balls, refrigerate for 24 hours before baking. You can freeze them after. I find scooping them right away, then storing, the cookie seems more chewy.