When I think of the gifts my people (Americans) have given to the world, one of the best is certainly the chocolate chip cookie. Next time you eat one, thank the nearest American. Chef Ruth Wakefield came up with her Toll House recipe in the 1930s.
Chocolate chip are my absolute favourite type of cookie, for many reasons. One because they are the best. And two, for many nostalgia purposes. My mom making chocolate chip cookies would make any day better. She sent me off back to university every term-time with a tin of new cookies. Being on sleepovers and eating raw cookie dough and that being the pinnacle of foodstuffs.
Chocolate chip cookies are the king of cookie. I’m not talking about their weird-hard brethren (like Chips Ahoy) but perfectly soft, maybe even slightly warm chocolate chip cookies. So here’s a slight variation on a classic: Chocolate Chunk Cookies
- 2 1/4 cup of flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 227 g of butter
- 3/4 cup of sugar
- 3/4 cup of brown sugar
- 1 teaspoon of vanilla
- 2 eggs
- 2 cups of chopped chocolate chunks
- In a large bowl, cream together the butter and sugars. Then stir in the eggs and vanilla. Stir that in thoroughly, before adding in the salt and baking soda. Then mix in the flour until thoroughly incorporated.
- Stir the chocolate chunks in by hand and refrigerate overnight. The next day, preheat the oven to 180 C. Line a baking sheet and scoop out balls of dough (about 2 tablespoons) and place them on the baking tray. Bake for 12 minutes. Cool them on the baking tray for 5 minutes and then transfer them to cool on a wire rack.
- For extra insanely tasty chocolate chunk cookies, dust the tops with a sprinkling of sea salt.
What’s your favourite cookie?