People tell me I should sell them- Chocolate chip cookies
Growing up, one of my mom’s go-to birthday cakes was a large chocolate chip cookie cake. She got the recipe from the back of the Nestle toll house chocolate chips. It was always a huge hit. In my late 20s/early 30s, I decided to put my ADD to good use and find the best chocolate chip cookies. The criteria: fluffy, with nice brown edges and gooey on the inside. For a while, I relied on David Lebovitz’ cookies from Serious Eats. Seriously a lot of sugar and I learned what really makes chocolate chip cookies amazing is the molasses in brown sugar. Fast forward a couple of years later and I discovered Slate’s “You’re doing it all wrong Chocolate Chip cookies” and it blew my mind. Every time I have made these for new people, they tell me I missed a calling and should open a bakery shop and sell them. They are mind blowing: the perfect balance of crispy, chewy, fluffy, salty, and sweet. It is also a test in self-control because you make the batch the day before because 2-4 hours in the fridge does not make the cookies as fluffy. Here is my adapted version, with some of my own edits. Salty sweet Chocolate Chip Cookies
Yield: 40 to 45 cookies ( I really could not tell you because a lot of quality control / sampling goes into these cookies)
Time: 3 hours, mostly unattended (or longer, depending on how long you refrigerate the dough. I find overnight a guaranteed good fluff)
1½ cups brown sugar 1 cup (1 stick) unsalted butter, and 1 stick salted butter, softened 2 large or 3 large eggs (you want it to be moist) 2 teaspoons vanilla extract ½ teaspoon baking soda 2 cups all-purpose flour 2 cups chocolate chips (I use a mix of semi-sweet and dark) A healthy sprinkle of coarse sea salt ( I use Maldon) on top of the cookies before baking.
1. Beat the brown sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl). Add eggs and vanilla and beat to combine. Add the baking soda and beat to combine, then add the flour and stir just until combined. Stir in the chocolate chips. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 4 hours and up to 3 days. I find 12 to 24 hours to be the sweet spot. 2. Heat the oven to 350°F and grease one or two baking sheets (or line them with parchment paper). Drop the dough with a heaping tablespoon or small ice cream scoop onto the baking sheet(s), leaving 2 inches between cookies. Sprinkle coarse sea salt on each cookie, then bake until the cookies are mostly firm and their edges are golden brown, 9 to 11 minutes. Transfer the cookies to wire racks or paper towels, and repeat with the remaining dough and salt. Serve warm.
Crisp brown on the outside gooey on the inside. They taste way better than my photography skills.
As a Side note: I try to always freeze my chocolate chips before I start baking. By having the chips frozen they do not melt as easily before baking