The Ultimate Chocolate Chip Cookie

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Chocolate / Cookies

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The next time you bite into a chocolate chip cookie, I want you to take a moment.  Take a moment, and as the flavors roll around your tongue really assess what it tastes like.  So often, I find chocolate chip cookies rarely taste like much of anything.  Yes, there is the inherent joy that comes along with eating a cookie but more often than not I feel like they’re woefully lacking.  There is no true melding of brown sugar, butter and vanilla to create one effortless combination of flavors.  No deep pockets of rich dark chocolate surrounded by a crunchy outside and gooey, melt-in-your-mouth inside.   So, I’ve been on the hunt for a cookie that will surprise all your prior cookie experiences.  And, I fear after you try this recipe, I will have ruined any other chocolate cookie recipe forever.  For this, I am truly, truly not sorry.

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Before we dive in, be warned this particular chocolate chip cookie requires two things: both patience and a willingness for the extravagance.  You see, in my opinion the very best chocolate chip cookies needs both.  As with any good chocolate chip cookie recipe, the dough must rest prior to baking, and I see best results when the dough chills for least 36 hours.  You’ll be able to tell the difference, trust.  You also must (no really) invest in high quality chocolate.  I have nothing against Hersey, but we’re adults here and it’s time we upgrade the chocolate in our chocolate chip cookie recipe accordingly.   I must strongly urge you to buy these and these specifically.  They’re the only brand of chocolate I bake with and are worth every penny.  Look, I know it’s extravagant and you can bet your sweet behind my husband, after reading this post, will give me an earful but I always find it’s better to bake now and inform later.  Arguing becomes futile after the first bite.

Now, these cookies are a monster.  Pre-baked those balls of dough are larger than a golf ball, yield a 5-inch cookie and end up being more just vehicles to cram as much chocolate into a cookie as humanly possible.  Their size lends them to the perfect crispy on the outside, gooey on the inside ratio I’ve previously always been hunting for in my cookies.  Well my friends, the hunt is over.  I know, without a doubt, I’ll never be able to use a different recipe again.

*recipe from Smitten Kitchen

Ingredients

1 1/4 cups (10 ounces, 280 grams or 2 1/2 sticks) unsalted butter, at room temperature

1 1/4 cups (240 grams) light brown sugar

1 cup plus 2 tablespoons (225 grams) granulated sugar

2 large eggs

2 teaspoons (10 ml) vanilla extract

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse or kosher salt

3 1/2 cups plus 2 teaspoons (yes, really) (445 grams) all-purpose flour

1 1/4 pounds (565 grams) bittersweet chocolate disks or fèves, at least 60%

Sea salt

 

Instructions

With a hand or stand mixer, cream the butter and sugars together until light, fluffy and then some, about 3 to 4 minutes. Add eggs, one at a time, and mix to combine. Add vanilla, mix, then scrape down bowl. Sprinkle baking soda, baking powder and salt over dough and mix it until fully combined. Add flour all at once and mix it in short bursts until it almost completely disappears, but no longer. You don’t want to overmix it. Add chocolate pieces in and try to incorporate them without breaking them. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours, although I really think 36 is perfect.

Heat oven to 350 degrees and line a couple large baking sheets with parchment paper or nonstick baking mats. Form dough into 3 1/2-ounce (100 gram) balls, which will seem completely absurd (they’re larger than golf balls, closer to skeeballs) but embrace it. If any chocolate pieces are right across the tops or sides of the balls of dough, try to bury them back in it. I find pockets of chocolate superior to exposed puddles of them. Arrange balls of dough very far apart on sheets (these cookies will be up to 5 inches wide once baked) and sprinkle the tops of each with a few flecks of sea salt.

Bake cookies for 12 to 17 minutes, until golden all over. This is a large range because I find that they range in how much they spread thus checking in at the early on on your first batch is safest.

Cool cookies on trays for 10 minutes, then transfer them to racks.

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