These really are the best-ever chocolate chip cookies – not least because I put massive Montezuma dark chocolate buttons in them. The recipe comes originally from the New York Times.
The main difference between these and regular cookies is to let the dough rest for at least 24 hours, if not more; use some strong flour with regular flour; use a lot of very good quality chocolate and salt. Here is my version with some small adaptations mainly in types of ingredients.
Best-Ever Chocolate Chip Cookies with Maldon Sea-Salt: 9oz of plain wholemeal flour; 8oz of strong bread flour; 1.25 tsp bicarbonate of soda; 1.5 baking powder; 1.5 tsp of Maldon Sea salt; 10 oz of butter; 18 oz of light brown sugar; 2 large eggs (I use duck eggs as they are the best for baking); 2 tsp of vanilla extract; 1lb of Montezuma dark chocolate (72%) buttons – yes one pound of the lovely big buttons!; extra sea salt for sprinkling.
Sift flour and baking powder and bicarbonate into a bowl. Put butter and sugar into a heavy mixer and mix until light and fluffy; add eggs and continue to beat at a low speed; add vanilla extract and then add flour mix and salt. Add in the chocolate buttons – some will crack, most will stay whole. Put all the dough in a tuperware and cover with cling film. Leave in the fridge for 48 or so – it will be fine for up to 72 hours.
When ready to cook, take out of the fridge and leave to come to room temperature. Using an icecream scoop scoop out balls of cookie and put on a baking sheet covered with baking paper. Sprinkle on Maldon sea salt and then bake in an oven at 180C for maybe 15 minutes – still soft, but going a little golden brown on top. I leave the cookies to sit on the baking tray for a while before moving them to a cooling rack.