Ingredients for 30 cookies
9 oz dark chocolate
5 ½ oz butter (salted, preferably), at room temperature
3/4-1 cup sugar (variation depending upon your taste)
2 whole large eggs plus 1 yolk
1 1/3 cups Italian organic 00 soft wheat flour
1 teaspoon baking powder
¾ cup chocolate chips
Melt the dark chocolate in a bain-marie /double boiler, then leave it to cool.
Whip the butter with the sugar, using an electric whisk or mixer, until well mixed and fluffy. Add the eggs and the yolk, mix well, then add the cooled melted chocolate, sifted flour, baking powder and about ¾ of the chocolate chips (set the rest aside to finish the recipe).
Line two baking trays with parchment paper; using a spoon, form balls about 1 inch in diameter, and place on the trays.
Sprinkle the cookies with the remaining chocolate chips and bake at 350°F degrees for 15 minutes.
Let them cool, then serve.
America’s iconic chocolate chip cookies were created around the 1930s in the States, though surprisingly, by chance!
It was in Boston, Massachusetts, when the owner of the Toll House Inn, Ruth Wakefield, had run out of cocoa powder in the middle of baking butter cookies. She decided to finely chop a chocolate bar and add it to the dough, imagining that it would melt. But the chips remained intact, and her customers were thrilled. In fact, so excited were they, that news of Ruth’s delicious new cookies was reported in the Boston newspaper, then on Betty Crocker’s influential radio program: The Betty Crocker Cooking School of the Air.
And so, one of the most famous cookies in the United States was born: a butter cookie with chocolate chips. Of course, it was only a matter of time before this cookie embraced chocolate in the dough—like Ruth Wakefield’s original—as well as in the chips studded through.
Like the original they are luscious, even more luscious for being doubly chocolate. Irresistible!
