Classic Chocolate Chip Cookies
The undisputed World Champion of Cookies, in my opinion, are Classic Chocolate Chip Cookies.
The Chocolate Chip Cookie was invented by two American Chefs in 1938, they were; Ruth Graves Wakefield and Sue Brides. Ruth Graves Wakefield was at the time the proprietor of the Toll House Inn in Whitman Massachusetts. The Chocolate Chip Cookie did not need a massive marketing strategy to spread the word about this exciting new cookie type, soldiers from Massachusetts were sent these Classic Chocolate Chip Cookies in their care packages while stationed in Europe during WWII. These soldiers shared the cookies with fellow American soldiers and before too long the Toll House Inn was inundated with letters requesting the recipe. The rest as they say is history.
The perfect Chocolate Chip Cookie is slightly soft, and slightly chewy. The chocolate chips you use for your Chocolate Chip Cookies needs to be of a high quality, I suggest using chocolate chips with a minimum cocoa mass of 70%. Using an inferior chocolate chip for your recipe such as chocolate confection will not result in a quality product and instead of enhancing the flavour of your cookie it will increase the sweetness without adding to the flavour character.
Chocolate Chip Cookies are a staple in many households around the world – ours included. They are great in the lunchbox, or a midnight snack, and they travel well in the picnic basket. For your next picnic, pair these Classic Chocolate Chip Cookies with our Beetroot and Feta Salad and Smoked Salmon & Broccoli Quiche.. and don’t forget the Bubbles!
Chocolate Chip Cookies
Equipment
- 1 Electric Mixer Don't worry if you don't have one of these. We can do the mixing by hand
- Electronic digital scales
- Baking Tray parchment
Ingredients
- 315 grams All purpose flour [ 1 1/2 cups]
- ¼ teaspoon Bicarbonate of Soda Baking Soda
- 125 grams Unsalted Butter [ 4.4 ounces] Room temperature
- 65 grams Granulated Sugar [1/3 cup]
- 125 grams Soft brown sugar [4.4 ounces]
- ½ teaspoon Salt
- 1 teaspoon Pure vanilla extract
- 2 Large Eggs
- 250 grams Semisweet Chocolate chips [ 1 1/4 cup] at least 70% cocoa
- 75 grams Crushed Walnuts [ 2 1/2 ounces] Optional
Instructions
- Preheat the over to 180c [355F]. Line a baking sheet with parchment. Gather and weigh your ingredients
- Sift together the flour and the bicarb
- In the bowl of the electric mixer fitted with a paddle, cream the butter with both the sugars; beat on medium speed until the colour goes lighter and the mix is fluffy- about 1 minute [Note 1]
- Reduce the speed and add the salt, vanilla and eggs and mix well
- Add the flour mixture and mix until just combined
- Add the chocolate chips and the nuts
- Drop heaping balls of dough about 4-5 cm apart on the lined baking sheet [Note 2]
- Bake until cookies are golden around the edges, but still a little soft in the middle. [Note 3]
- Remove from the oven and let sit on the baking sheet for few minutes. Transfer the cookies to a wire rack to cool thoroughly
- Store in an airtight container for up to a week. Also freezes very well
