The Ultimate Choc Chip Cookie.

The other day I was feeling a bit under the weather. I tried hanging out with some friends, but they all work sensible hours (like, during the day. Weekdays.), and I hardly work at all (seriously, I need to get another job). So I did as any self respecting girl would do: I shaved my legs, did my hair, put on a dress, and made some choc chip cookies.

Surprisingly, I didn't actually make these cookies for myself. My lovely stepmum convinced me that I should make them for the School Fete. I do my teaching placement at this school, and my little brother goes to this school, so, seeing as I'm now part of the School Community, it would be lovely of me to make something. "You could put it on your blog!"

I've seen this recipe on lots of sites, and I decided that I wanted to make them too. To add my contribution to the blogosphere, if I may be so bold. The original recipe is from David Leite who wrote an article for the New York Times about the consummate choc chip cookie. I think he did a pretty good job.
These cookies actually need to be kept in the fridge for up to 36 hours before you bake them (!). So after making the mixture, I sat around for 2 days before I baked them (not really, I did other things too. Like reading "Anna Karenina" and watching the best movie ever). Honestly, I did succumb to tasting these cookies before their 24 hours were up, so I baked just two. One for me and one for Brent (I think they tasted really good without being left in the fridge for a day. But, whatever, I follow the rules).

These cookies are really great though. They spread and crack on top, just the right amount. The choc chip discs (you have to use discs, not buttons) really made the cookies. Although, I do think there were too many chips in the recipe. I ended up with all this chocolate left over and no dough to bake them in. They also take a while to do, because you can really only bake one tray with six cookies on it at a time. So to get through 30 cookies, it could take you a while. But it's a little bit zen to do it this way. I do think you should make these though, if only for a special occasion. I don't think they're an everyday sort of a cookie. Definitely not a I-have-a-craving-for-choc-chip-cookies-and-I-need-them-right-now sort of a cookie. But I'll leave that recipe for another day...

The biggest changes I made to the recipe was to use half plain flour and half "00" flour instead of bread flour and cake flour, and I think it worked out fine. The recipe called for sifting, but I never sift anything (I don't own a sieve), but it didn't make a difference really. I changed the weights into grams, rather than ounces. I didn't put any vanilla extract in mine, because I'd run out, but I'll leave it in the recipe for you. I reduced the amount of choc chips because, as I said already, I ended up with heaps left over. You could probably reduce this amount a little bit more, if you felt like it. Also, the original recipe said to sprinkle salt on top of the cookies before baking them, but I kept forgetting, but the ones that did have salt on them tasted super good.

Special Occasion Choc Chip Cookies.
Adapted from David Leite.

240g "00" flour
240g plain flour
1 1/4 tsps baking soda
1 1/2 tsps baking powder
1 1/2 tsps coarse salt
1 1/4 cups unsalted butter
280g light brown sugar
280g granulated sugar
2 eggs
2 tsps natural vanilla extract
550g dark choc chips (try and use discs, rather than buttons)
extra salt, for sprinkling, optional

Cream butter and sugars until light and fluffy.
Add eggs, beating after each one. Add vanilla.
Add dry ingredients, and mix until just combined.
Mix in choc chips.
Cover with cling wrap and refrigerate for 24-36 hours (can be refrigerated for 72 hours).
When ready to bake, preheat oven to 170C.
Scoop 6 cookies the size of golf balls and place on a lined baking tray. (Bake one tray at a time.)
Sprinkle with sea salt before baking (optional).
Bake for 18-20 mins until golden but still soft, they harden up as they cool.
(N.B. While waiting for one tray to bake, get another tray ready with 6 cookies and leave in the fridge until ready. The cookies bake better if they're chilled.)
These cookies are best eaten while they're still warm.