"There's a comfort in things that are with us all our lives. My favourite? Without hesitation: chocolate chip. Ideally, crunchy on the outside, chewy on the inside," says one of America's top chefs, Thomas Keller, in his book Ad Hoc At Home (Artisan). "I like to use different chocolate, one sweeter (55%), one with a bit more bittersweet balance (70%)."
They make great edible gifts, packed into cellophane bags and tied with a bow.
- plain flour - 2 1/3 cups
- bi-carbonate of soda - 3/4 teaspoon
- salt - 1 teaspoon
- 55% chocolate - 150g, cut into chip size pieces (or use milk or white chocolate)
- 70% dark chocolate - 150g, cut into chip size pieces
- softened unsalted butter - 250g
- dark brown sugar - 1 cup
- granulated sugar - 3/4 cup
- free range or organic eggs - 2 large, at room temperature
Makes about 30 3cm cookies.
Preheat the oven to moderate (180degC). Line two baking trays with baking paper.
Sift together the flour, bi-carbonate of soda and salt into a bowl.
Place the choc chips in a fine-mesh sieve and shake to remove any chocolate "dust".
In the bowl of an electric mixer, beat half the butter on medium speed until smooth. Add both the sugars and remaining butter and beat until well combined and creamy. Scrape down the sides of the bowl.
Beat in the eggs one at a time. Add the sifted dry ingredients on low speed to combine. Mix in the chocolate chips.
Remove bowl from mixer and fold the choc chips evenly through the mixture with a spatula.
Shape the dough into balls, using about 2 tablespoons of the mixture for each one. Place 8 cookies on each tray, leaving about 5cm between them as they will spread.
Bake 12 minutes of until tops are shiny. changing the position of the trays and rotating them halfway through baking.
Cool the cookies on the trays for 2 - 3 minutes, then transfer to a rack to cool completely. Repeat with remaining cookies.
Store in airtight containers.
Tip: If you like softer cookies, Keller suggests you don't underbake them, just spray lightly with water before baking.