There seems to be only one recipe for Chocolate Chip Cookies, they just might seem different because the measurements are "translated" differently. Some times they go from cups to liter or they go from cups to grams, and depending on the flower the person is using, the recipes seem to be a little different, but they are not. So if one person makes better cookies than the next, it has little to do with the ingredients and more to do about the method one uses when baking them. This method is English (and as we know the English were baking biscuits before the word cookie was invented). Since it's close to Christmas and everybody love these cakes, it's a huge portion that will make you 80 big coffee shop/gas station style cookies, or 160 smaller ones. And you need to put the chocolate in the freezer the day before.
400 grams of dark chocolate
400 grams of Mars bars that you put in the freezer the day before. I take off the paper, and put them in triple plastic bags first. Next day, when they are frozen solid, bang on them with a rolling pin or a hammer or something till all the pieces are about the size you like them - 1/2-1 cm I like.
450 grams of butter (also a good idea to put that on the kitchen counter the day before)
2 teaspoons of salt
350 grams/1 cup of white sugar
350 grams/1 cup of brown sugar
2 teaspoons of vanilla extract
700 grams/2 cups and 2 tablespoons of flour
2 teaspoons baking soda
4 eggs.
Whip together the four first ingredients, whip in the eggs one by one add the flour and whip some more. Finally stir in the crushed chocolate. Pour the mixture out on a baking paper and divide it in four, that you roll to "sausages" about 5 cm (2 inches) in diameter. You do this by wetting your hands a bit with cold water, before you shape the sausage with your hands, and then roll it in the paper. Twist each end of the sausage to make sure there are no holes in it. Then put the four sausages in the fridge till you are going to bake them.
At that time put the oven on 190 center grades and wait till it has this temperature. In the mean time, divide one of the sausages into 20 slices, put them on a baking paper with lots of room in between and bake them for 9 minutes (not 10 and not 8). This should make them crisp on the outside and chewy on the inside. If you want smaller cookies, divide the roll in half and make 40 cookies of each roll instead. These cookies only need to be baked for 7-8 minutes.
I think the reason why these cookies are better than the ones you just put on a baking sheet with two spoons, is because the flour get time to "swell" as we say, and which means that the flour has soaked up the liquid of the dough. So even fast food from the fast food country of the world, improves when it's done less fast....
And not having baked them all at the same time, should guarantee at least some cookies for Christmas.
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