NY Times Chocolate Chip Cookies
(Adapted from Lovin' The Oven; original here.)
Yield: 20-40 cookies, depending on size
480g plain flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
285g unsalted butter
350g light brown sugar
140g caster sugar
2 large eggs
2 1/2 teaspoons vanilla extract
565g milk chocolate, chopped into chunks (you could use chips if you prefer)
1. Sift the flour, baking soda, baking powder, and salt into a bowl. Set aside.
2. Cream the butter and sugars together until light and creamy - about five minutes.
3. Add the eggs one at a time, until fully incorporated.
4. Stir in the vanilla.
5. Add the dry ingredients until just combined.
6. Stir in the chocolate chunks.
7. Scoop into balls. (My best friend loves big cookies, so for her I always make the cookie dough balls at least satsuma-sized, but if you prefer smaller ones aim for a golf ball size!)
8. Refrigerate your cookie dough balls for at least half an hour. (If you plan to eat all of them straight from the oven, then this doesn't matter so much. If you're going to cook the batch and leave them to cool, I recommend chilling them as it adds to the chewiness.)
9. Heat the oven to 175C. Place your cookie dough balls two inches apart on a baking tray and cook for 10-12 minutes, until golden brown around the edges, but still soft in the middle.
10. Leave to cool on the baking tray for ten minutes - if you try to take them off straight away they'll fall apart! Then transfer to a wire rack. (You can get away with five minutes if you want to eat them straight from the oven! But I'd advise having a plate and napkin at hand!)