Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES

Cynthia Barcomi, founder of Barcomi’s Deli, Berlin

“I have been baking chocolate chip cookies all my life - they are holy to me! They are like a band-aid, a peace-pipe and an aphrodisiac all wrapped into one. The Toll House cookie recipe is the first recipe I ever learned by heart when I was three years old. So when I got the urge to develop a different version, to improve upon a classic it almost felt like I was being unfaithful! But then I realized that a new chocolate chip cookie recipe is like having more children (I have four of them and I love each and every one of them, exactly as they are) so here, meet my new baby..!”

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INGREDIENTS

Makes about 40 cookies at 10cm diameter

  • 125g starch

  • 275g flour

  • 1tsp baking soda

  • 1tsp baking powder

  • 1¼tsp (sea) salt

  • 250g butter, soft

  • 240g brown sugar (I prefer muscovado)

  • 190g sugar

  • 2 eggs

  • 2tsp vanilla extract

  • 600g semi-sweet chocolate, coarsely chopped


METHOD

1. Sift the flour, starch, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a kitchen machine or hand mixer, cream the butter and sugar together until very light, this will take several minutes. Add eggs, one at a time, mixing well after each addition then stir in the vanilla. Reduce the speed to low, add the dry ingredients and mix until only just combined - about 5 to 10 seconds. Drop the chocolate pieces into the mix and incorporate them (without breaking them) using a wooden spoon or spatula. Cover with plastic wrap and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to two weeks.

3. When ready to bake, preheat oven to 180°C convection setting. Line a baking sheet with parchment paper and set aside.

4. Using a tablespoon, ice cream scoop or simply your hand (my preference), scoop out mounds of dough onto baking sheet. Make sure all cookies are the same size! Bake until golden - about 12 to 15 minutes depending upon size and your oven. Transfer baking sheet to a wire rack for 10 minutes. Repeat with remaining dough or refrigerate for baking batches later.