Chocolate chip cookies are special. Everyone I know – regardless of age – loves them and savors them with equal enthusiasm. While my memories of eating cookies as a kid were mostly ones that my mom baked for our birthday parties, ranging from coconut macroons to chocolate and vanilla checkered biscuits, I didn’t ever bake any myself growing up. It was when I moved to London for college and found myself drawn to all things dessert that I also realized that I enjoyed baking and that if I actually followed a recipe, voila – I could make my very own cookies! I made everything, from strawberry scones to chocolate mint cookies! There was no stopping me. I have since then tried my hand at a variety of different types of chocolate cookies, and so when someone says there’s a new bakery that makes the best cookies in town, my husband and I make it a point to go.
I am lucky that my husband is a foodie and has as much of a sweet tooth as I do! He is a true chocolate lover. Between us, I mostly opt for caramel or fruit dessert and he always goes for chocolate. We both had our first double chocolate chip cookie from Levain Bakery here in New York City when we first moved last summer. Without doubt, it is the best cookie I had ever eaten. I became obsessed with trying to find their recipe and have tried so many versions, always trying a little something different with each try. Their cookies are a cross between a dark chocolate brownie and a crumbly cookie, resulting a dense chocolate cookie that is crisp on the outside but moist and crumbly in the inside. It is truly *deeelish* I think I may have found something that comes close, still not there yet, but its a good enough copy =). This recipe is a tweaked version of one that I learned at a baking workshop conducted by one of my favorite bloggers purplefoodie. I hope they turn out well for you too in your kitchen!
Yield : Makes 12 big cookies
What you need :
130g dark chocolate (I used 63%, but you can go darker)
30g cocoa powder
1 tsp baking soda
75g demerara suger
50g regular or castor sugar
1 tsp pure vanilla extract
300g dark chocolate chips
1) Preheat the over to 340F and line a baking tray with parchment paper or silicon mat and keep aside.
2) Melt the 130g dark chocolate in a bowl over a pan of simmering water.
3) Sieve and whisk the flour, cocoa and baking soda together in a bowl.
4) Whisk the butter and both sugars in another bowl, till they form a sort of creamy consistency (it will still be grainy because of the sugar but that’s fine, as long as the mixture is well incorporated and lightened in color). Add the melted chocolate. Beat in egg and vanilla extract. Fold in the dry ingredients from point (2) above and follow up with folding in 250g of the chocolate chips.
5) Using an ice cream scoop or a tablespoon, scoop out 12 equal sizes mounds and place if the lined baking tray (step1). Make sure you leave atleast least 3-4 cms between each cookie. At this point, I usually like to use the left over 50g of chips and stick them onto the cookies, so that all my cookies have lots of visible chocolate chips on them once baked!
6) Bake for 15-18 minutes testing with a wooden skewer to make sure it comes out semi-clean and not wet with batter. You want to take it out at this stage and let is cool for about 7-8 minutes on the baking sheet before carefully transferring them to a cooling rack to cool further.
7) Enjoy warm with a glass of milk! =)
Useful tip : these cookies freeze very well. You can put them into freezing bags and into the freezer and enjoy over a longer period. Simply thaw for some time before you want to eat them and pop them into the oven for a few minutes to enjoy almost as much as freshly baked cookies!