C is for...

WARNING: This American cookie recipe is hardcore. If you make them, expect within seconds to be left with just a spinning plate and a few crumbs. I found the recipe in the brilliant book Ad Hoc at Home by Thomas Keller. I've anglicised it somewhat, but still think the end result is very, very delicious.

Prep time: 10 Mins (Not including chilling time)
Baking time: 15-20 Mins
300g Plain Flour
3/4tsp Baking Powder
225g Unsalted Butter (Softened)
220g Light Muscovado Sugar
150g Caster Sugar
2 Large Eggs (Beaten)
2tsp Vanilla Extract
150g White Chocolate Chips
150g Dark Chocolate Chips


Now, I've used chocolate chips and vanilla for flavour but you can substitute in whatever you like. Cinnamon and raisin are also really nice!
In a large mixing bowl add both the sugars to the butter and cream together. Then mix in both the eggs, followed by the vanilla and chocolate chips. It may seem strange to add them at this stage but it's easier to fold them in now than after the flour. Sift in the flour and baking powder and mix until a loose dough forms. This is a good arm workout by the way! Lay out a long sheet of cling film, blob the dough into the middle, then wrap it up and stick it in the fridge for at least a couple of hours.

Preheat the oven to 180C/350F/Gas 4 and line a tray with baking paper (You shouldn't need to grease it). Remove the cookie dough from the fridge, then roll into balls and place on the paper. I would usually go for golf ball sized with a gap of about 5cm around each ball. However, you can change the size if you want bigger or smaller, it's up to you. Just don't forget to amend the gap you leave between them! You should be able to get a fair amount of cookies out of the dough, so you may need to bake them in batches. 
Place into the centre oven for about 12 - 15 minutes, or until the cookies just start to turn golden. That way you'll be left with a nice soft chewy cookie. Obviously if you want them more biscuity then leave them in a bit longer! When happy with them remove them from the oven and leave them on the tray for at least half an hour. You should then be able to lift them easily off of the paper and let them finish cooling on a wire rack (Or just wolf them down warm!).