revealed, the secret recipe for humphry slocombe’s awesome chocolate chip cookies
Thanks 7×7.com for publishing this recipe, generously shared by Jake Godby, the mastermind behind San Francisco’s favorite bad boy ice cream shop, Humphry Slocombe. These cookies are always conveniently located by the register, and we curse them for that. At 75 cents they’re pretty hard to pass up while you’re holding that ice cream cone and settling-up your bill, and together with that ice cream cone send a torpedo right through the heart of your diet plan for the week. (And we mean that with love.)
As for the recipe, we tried it out here in the MUS•e•YUM test kitchen to fabulous results. It’s a triumph! (. . . and due in no small part to the copious amounts of vanilla. And butter. Purrrr!!!) Do yourself a favor and use the best chocolate you can find. (We used Dagoba.)
Here’s the recipe, originally published on the 7×7.com website by Lauren Ladoceour (December 13, 2010):
Secret Recipe: Chocolate Chip Cookies from Humphry Slocombe
Makes 30 cookies
1 cup unsalted butter, room temperature
1 3/4 cup (14 ounces) packed brown sugar
1 tablespoon vanilla extract
3 cups (13 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 ounces Guittard 72% cacao chopped chocolate or chocolate chips
1. Cream the butter and sugar until just barely combined. Add the eggs one at a time along with the vanilla.
2. In a separate bowl, sift the flour, baking soda, and salt together. Add the sifted dry ingredients to the wet a little at a time, being careful not to over work the dough. Stir in the chocolate, and chill the dough, preferably overnight.
3. Scoop cookie dough onto baking sheets, about 2 inches apart. Bake at 350 degrees, until golden brown around the edges, 10-12 minutes.