For an absolute non-perfectionist, I spend a reasonable amount of time trying to find "perfect" recipes. I'm definitely more Jamie than Rhodes with a tendency towards rustic rather than precision and a lazy streak which means cutting corners and embellishing recipes. My sister-in-law made me aware of a Guardian blog about the quest for perfect recipes - she found it while we were consulting on the perfect Beef Wellington recipe. Something I was very happy to opine on, having eaten it several times but never having made it. I tried their perfect pesto recipe and I thought it was too heavy on the basil and to light on the cheese, nuts and garlic. I have Marcus Wareing's How To Cook The Perfect..., and these are essentially his chocolate chip cookies. I prefer mine a little chewy, but Matt has deemed them "evil", meaning irresistible - aka: perfect.
180g flour
1/2t baking powder
115g softened butter
75g caster sugar
75g brown sugar
1 egg
1/2t vanilla
170g chocolate chips
Cream butter and sugars until light and fluffy. Add egg and vanilla. Sift flour and baking powder into a bowl and fold half at a time into the butter mixture. Form into a log and wrap in cling film. Refrigerate for at least a couple of hours. Heat oven to 170C fan. Slice log into about 20 cookies and place on parchment lined trays. Bake for 14 minutes or until golden. Cool on trays and keep in an unmarked tin in the fridge.
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