American-style dark and chewy chocolate chip cookies

Early in my career I spent quite a lot of time obsessing over the ‘perfect’ chocolate chip cookie. Too often the ones you find in supermarkets are overwhelmingly sweet. I wanted the right balance of chewy, with lots of buttery goodness, and a deep brown sugar flavour. This recipe is a hybrid of sorts: I took food scientist Harold McGee’s proportions and adapted a cookie recipe from The Cook’s Illustrated Baking Book