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Although I really love David Leite’s recipe for The Ultimate Chocolate Chip Cookies (and I have yet to fully follow the recipe, seeing as I haven’t had cake and bread flour on hand at the same time…) I can’t commit to using just one recipe every single time. There are so many different chocolate chip recipes out there and I want to try them all! They all sound so delicious. And let’s face it, who wants to pass up taste testing a million different chocolate chip cookie recipes? Tell me. Because I must meet them and swat them over the head. Seriously.
There’s not much else to say, really, except that chocolate chip cookies win over the hardest of hearts, and everybody loves them (everybody. I mean it. As if you didn’t know). I made them for camp and they were gone in record time. Even though they really didn’t look as pretty as I’d hoped they would. They kinda went really wonky with the chocolate chunks sticking up in places and going all oozy around the edges. Just goes to show how much people love chocolate chip cookies.
Well, without further ado, here is the recipe. I got it off honey and jam, this beautiful photography and food site written and taken by a twenty year old (man, the talent in the people my age!) which is just amazing. Hannah was doing her own chocolate chip cookie recipe testing and got this one from Alice who writes savoury sweet life. Incredible.
Chocolate chip cookies
250g butter (I used unsalted and then added the salt. Alice and Hannah suggest salted.)
salt (if using unsalted butter)
1/2 cup white sugar
1 1/2 cups brown sugar
2 tsp vanilla extract
12 oz flour (Hannah asked very nicely to weigh it, so weigh it I did.)
3/4 tsp salt (more if it’s sea salt)
1 tsp bi carb soda
1 1/2 tsp baking powder
2 cups /16 oz/ 400g/ 2 blocks of chocolate, broken into chunks. You can use chips, but this way is better. Trust me.
Preheat oven to 185 degrees celsius. Line two baking trays with baking paper.
Chop up the butter and add the salt. I think I added about 1/2 a teaspoon. Cream the butter. Add the sugars and beat until light and fluffy. Beat in the eggs one at a time, then the vanilla extract.
Sift the flour, salt, bi carb soda and baking powder together. Fold the dry ingredients gently into the wet mix, in two or three batches. Fold in the chocolate chunks. If you need to, use your hands to get the chocolate chunks distributed evenly throughout.
Roll into tablespoon sized balls and space out on baking tray – these babies spread, so about two inches between each is probably minimum. Bake about 12-15 minutes. Let cool on tray for about 5 minutes, then remove and cool on rack.