Once upon a time a long, long time ago, I had a blog on which I interviewed a lot of forward-thinking people in the design and food industries. One of those people was Rachel Grisewood, previous CEO and founder of Manna From Heaven and the Sydney Biscuit Company. After I interviewed Rachel in her then Sydney factory, she was so kind as to share her chocolate chip cookie recipe with me (though admittedly it had already been printed in the Sydney Morning Herald six years prior). It has ever since become my favorite chocolate chip cookie recipe because it is so simple, it’s even perfect for children to learn to make. Please experiment in adding your own favorite extracts and types of chocolate to the mix and see if it doesn’t just become your favorite recipe as well. –Kristina
About Kristina: I am the food and drinks editor here at Design*Sponge and am happy to be considered part of such a talented team!
See my favorite chocolate chip cookie recipe after the jump!
- 13 tablespoons (180g) salted butter
- 3/4 cup plus two tablespoons (180g) turbinado sugar
- 1.5 egg yolks
- 3.5 ounces (100g) milk chocolate, finely chopped
- 6 ounces (160g) dark chocolate, finely chopped
- 2- 1/4 cups (300g) plain flour
- 3/4 teaspoon baking powder
- 1.5 teaspoons vanilla extract
Make the cookies
Cream the butter and sugar until creamy. Add the egg yolks. Fold in the chocolate, flour, baking powder and vanilla extract. The dough will remain a tad crumbly. Divide dough in half and roll into two logs. (I flatten them on all sides to make square-ish cookies). Refrigerate for a few hours until firm. A few minutes before baking, preheat the oven to 325F/160C. Wait until the very last minute to remove the first log of dough from the refrigerator. Slice the log into half-inch thick slices. Line two baking trays with paper and place the cookies a little bit apart. If you have more room, remove the second log from the refrigerator and slice it, too. Place whatever slices won’t fit on the trays back in the refrigerator until they are ready to go in the oven. Bake for about 20 minutes or until just golden underneath. Cool on a rack. Makes about 48 2×2 biscuits.
Why I love this recipe
Any way you choose to make these, this recipe is the perfect base for anything you could possibly desire in a chocolate chip cookie. I like to make double batches and freeze three-quarters of the dough in three logs, baking the fourth log immediately. Sometimes I even divide the dough into four parts before adding chocolate and make different types of chocolate chip cookies. The recipe comes together so quickly and with minimal dirty dishes, it’s easy to get carried away and make tons of cookies. Sometimes I do.