My love for the chocolate chip cookie, the ones I used to see sold from chain bakeries in my native New York, kept me searching for years for the perfect recipe, this may actually be it. Don’t replace margarine with butter – unfortunately it just won’t work. Just be prepared, though this recipe makes about 2 dozen cookies it doesn’t last long… I find that they are devoured within half an hour of being baked.
- 225g (1 cup) unsalted butter
- 340g (2 1/2 cups) bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 140g (3/4 cup) granulated sugar
- 225g (1 cup) brown sugar
- 1 large egg
- 1 large egg yolk
- 30 ml whole milk
- 1 1/2 teaspoons vanilla extract
- 340g (2 1/2 cups) semisweet chocolate chips
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda into a bowl and set aside. Pour the butter into a second medium bowl. Add the sugar and brown sugar and beat with the paddle attachment or electric whisk on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup or small bowl. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, add the chocolate chips, and mix until combined. Chill the dough for 1 hour.
Preheat the oven to 180 degrees C and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 inch ball sized portions onto parchment-lined cookie tins, flatten slightly with palm of hand. 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.