Today is National Chocolate Chip day!
We thought the BEST way to celebrate this was with some delicious, soft chocolate chip cookies from the Chocolate Chip Cookie’s book from chroniclebooks!
Bread flour, with its high gluten content, gives the cookie its soft bite, and an extra egg yolk helps bind the dough. It has a high percentage of brown sugar to white sugar, resulting in a deeper, more caramelized flavour.
Makes about 27 cookies
1¼ cups/155 g unbleached bread flour
¼ tsp baking soda
¼ tsp salt
½ cup/115 g unsalted butter, at room temperature
¼ cup/50 g granulated sugar
¾ cup plus 1 tbsp/160 g packed dark brown sugar
1 egg yolk
½ tsp pure vanilla extract
¾ cup/125 g semisweet chocolate chips
¾ cup/85 g chopped nuts (optional)
Preheat the oven to 350°F/180°C/gas mark 4. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and mix until completely combined. Add the egg yolk and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and nuts (if using) and mix on low speed until evenly distributed. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.)
Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart. Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden.
When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Photographs copyright © 2013 by Antonis Achilleos