Perfect (well – almost) Chocolate Chip Cookies
I found this recipe on Saveur‘s website (one of my favorite food magazines) a while back, and it is almost perfect. Gillian had been telling me for years that she wanted to find a good recipe for flat and chewy and just a little crispy chocolate chip cookies. We found that the recipe on the chocolate chip bag just wasn’t cutting it.
I say it is almost perfect because I don’t like the shaved chocolate that it calls for. I found that it melted so thoroughly throughout the dough that it made chocolate cookies, rather than chocolate CHIP cookies. They were good, but not quite what I wanted.
With a few tweaks and the original recipe more or less halved, this is what I’ve come up with. They are perfectly delicious almost every time. Being able to satisfy the discriminating palate of my spouse, who is an extraordinary cook, makes me very happy.
1 C flour
1 t fleur de sel (or your favorite salt – I like to get a little fancy here)
1/2 t baking soda
1/4 t cinnamon (optional)
3/4 C brown sugar
3/4 C white sugar
8 T unsalted butter, softened
1 t vanilla extract
6 oz chocolate chips, roughly chopped
1. Mix flour, salt, cinnamon, and baking soda in a bowl; set aside.
2. In another bowl, beat sugars and butter with a mixer on medium speed until fluffy. Beat in eggs one at a time, then beat in vanilla.
3. Add reserved flour mixture, chocolate, and nuts; mix until just combined.
4. Roll the dough out onto a sheet of plastic wrap, and roll into a thick log. The log should be wrapped in the plastic wrap. You may opt to wrap the log with a second layer of tin foil. Chill for about 1/2 hour before baking.
5. Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3″ apart, and flatten. Bake until set, about 15 minutes.
I keep the dough in the fridge and make cookies to order, so they are fresh out of the oven whenever we want them.