Definitely the best chocolate chip cookies I've ever had in my life!
So proclaimed Wiz when he tried these!! I am not usually one for chocolate chip cookies; they just aren't really my thing, but when I had five egg yolks left over from the divine Raspberry and Pistachio Friands I had to find something to use up all the yolks. These hit the spot, and have jazzed up tea time for a while now! They also pair well with vanilla ice cream (I recommend Delia's) as a scrumptious pudding. This again comes from the marvellous Violet Bakery cookbook by Claire Ptak, whose recipes I am loving. What I also love about this recipe is that you can make enough for now, and freeze the rest as dough, ready to bake at short notice ... like when all the aunts decide to come for the weekend, or suchlike.
250gms butter (Claire Ptak stipulates unsalted, but I used salted and it was fine)
200gms light brown sugar
100gms caster sugar
1/2 teaspoon of vanilla (I recommend Epicurious Hedgehog)
3 egg yolks (save the whites for friands, meringues or macaroons)
325gms plain flour
11/4 teaspoons fine sea salt
3/4 teaspoon bicarbonate of soda
250gms dark chocolate chips or break up your favourite dark choccie bar. I used a combination of Bournville (usually a no no in this house), chocolate chips and a leftover Green & Blacks organic bar with chilli. The three together made a great combination!
Line a small baking tray (one that will fit in the freezer) with parchment.
Beat the butter and sugars together until combined - not too creamy though as we aren't making cake, we're making cookies. Add the vanilla and egg yolks and mix well.
In another bowl mix the flour, salt and bicarbonate of soda and whisk them before adding to the butter and egg mixture along with your chocolate chips. Mix until combined. At this stage, I found I needed to get fully involved with my hands - it was a bit sticky, but well worth it to try and get an even disbursement of the chocolate chips!
Scoop individual portions of dough onto your lined baking tray. I used a couple of dessert spoons and then my hands to make a little round ball of dough. Cover with cling film and freeze for at least 1 hour or up to a month. If you're impatient, you can cook them but they will come out flatter and less even.
When you're ready to bake, preheat the oven to 180°C or 160°C if it's fan. Line a large baking tray with parchment paper and arrange the dough balls evenly on the tray leaving enough space for expansion during the bake. Give the dough 5 - 10 minutes out of the freezer before you put them in the oven.
Bake for 18 minutes or until the centre of each cookie is slightly soft and underbaked but the edges are crispy and golden. Remove from the oven and allow to cool for 10 minutes before serving.