I have a few different go-to recipes – cocoa brownies, Magnolia-inspired cupcakes, peanut butter blondies – but chocolate chip cookies are probably my favorite. They’re simple, familiar, and nearly everyone likes them. For years I swore by the recipe from the back of the Ghiradelli’s chocolate chip bag, which I still love, but then I stumbled across the famous New York Times chocolate chip cookie recipe and never looked back. Turning a simple classic into something extraordinary is the best sort of baking success.
But the real reason I’m baking these cookies this week is because it’s so easy to make a double batch and end up with a borderline insane quantity of the things. Because this weekend brings us Wellington Rugby Sevens: beloved kiwi piss-up, winner of the Guinness World Record for the biggest costume party, and far and away the busiest weekend my coworkers and I will have this year. We’re going to need sugar. Lots of sugar.
Triple-Threat Chocolate Chip Cookies
Adapted from The New York Times Jacques Torres Chocolate Chip Cookie.
This is a pretty basic twist on the recipe. It’s a bit simpler and I don’t mess around with things like Torres chocolate disks or Valrhona fèves – a few chopped up bars of Whittaker’s is just beautiful.
3 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (or about 3/4 teaspoon table salt)
2 1/2 sticks (1 1/4 cups, or about 425 grams) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 1/4 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds (567 grams) dark, milk, and white chocolate, chopped. I used just under 200 grams of each – a little extra chocolate never hurts.
A quick note about the chocolate: you could, of course, use chips instead for this. But as much as chopping up blocks of chocolate can be a pain, I love the irregularly-sized chunks you get. More importantly, here in New Zealand, it’s all but impossible to find chips that are made from real chocolate. These are a very chocolatey cookie (thus the name) and while you don’t need to shell out for the crazy fancy stuff, you want to make sure you’re using something you would happily eat on its own. That means bittersweet dark chocolate, white chocolate that’s at least close to 30% cocoa, and if you’re in New Zealand, I highly recommend the Whittaker’s 5-Roll Refined for the milk. Just try not to eat it all before it goes into the cookie.
1. Whisk flour, baking soda, baking powder, and salt in a medium bowl.
2. Cream butter and sugars together. If you have a mixer, go nuts – give the mixture a good five minutes to get nice and pale and fluffy. If, like me, you have a wooden spoon and a bad wrist, mix it as long as you can stand to. The fluffier this is the better, but as long as there are no lumps, you’ll be fine.
3. Beat in eggs one at a time, mixing until fully incorporated. Mix in the vanilla. Add the dry ingredients and stir until just combined. Add all of the chocolate and mix until just fully incorporated.
4. Chill, covered, for 36 hours. Yes, 36 whole hours. The long chilling time allows the flavors to develop, apparently. I can’t explain the science, but I can vouch for how much more awesome these taste when you give them a long resting time before you bake. Plus there’s nothing like delayed gratification to make dessert taste even better.
5. Roughly 36 hours later (The New York Times advises 24-72 hours, which sounds about right), preheat the oven to 350 degrees Farenheit (approx. 175 Celcius). Scoop out golf-ball-sized balls of dough, making sure to get all three chocolate in each. Place on a parchment-covered cookie tray, about two inches apart. Sprinkle a very small pinch of coarse salt on top and bake until golden brown, about 8 to 11 minutes.