These are such a success that I always keep a batch in the freezer in case my grandmother calls to “place an order” (of course she doesn’t say it like that, it’s more along the lines of “oh no dear, you don’t need to bring anything at all, I’m fine, but should you have any of those lovely cookies left, well, I won’t say no to that…”). I got the recipe from a foodie friend and it comes from the New York Times.
I updated the ingredients list to European sizes, and the cookies too: according to the American recipe you can bake about 16 gigantic cookies, but I make around 80 normal sized ones from this batch. Of course you can easily half the recipe but I usually make all of it and then just freeze half! In case you’re already hungry, I have to disappoint you: the dough needs to stay in the fridge for at least 24 hours and up to 72 hours, so it’s a great make-ahead treat!
Mix 285 g softened butter with 285 g light brown sugar and 225 g white sugar (caster sugar) until you get a pale and fluffy mix. Add 2 eggs one by one while mixing constantly, followed by 2 tbsp vanilla extract. Now add all the dry ingredients: 240 g plain flour, 240 g flour for w
hite bread, 1 + 1/4 tsp baking soda, 1 + 1/2 tsp baking powder and 1 + 1/2 tsp salt (I never bother to sift any of these). Mix it in with a spoon to avoid a cloud of white dust all over your kitchen.
Finally, add 600 g of chocolate drops(try not to break them). Cover the dough with cling film (press it against the dough) and put it in the fridge for at least 24 h or up to 72 h.
Ready to bake? Heat the oven to 180 C. Put small balls of dough on a baking sheet and bake for 15 to 18 min until golden brown. You can also just put the balls in a container to put in the freezer. When ready to bake, just defrost and continue as indicated above. And if you have enough to share, put in a bag with a nice ribbon around it and visit your grandmother! Enjoy 🙂