Okay, so I may have fallen off the healthy eating wagon for these cookies. But you know what? They were worth it. I followed the rabbit hole of this recipe, which came from this site, and was adapted from this recipe, and each time the authors claimed this cookie was the “only chocolate chip cookie recipe you’ll ever need.” With such high praise, I was intrigued. What made this cookie so amazing? I was determined to find out…
Tip #1 – Buy quality ingredients. For my first crack at this recipe, I followed the instructions to the letter. This included buying Ghiradelli’s 60% cacao chocolate and kosher salt. The better your ingredients, the better the outcome. Oh, and all ingredients should be room temperature. Yes, even eggs and butter.
(Note: I feel like recipes are kind of like shopping for jeans. You have to find the right brand, fit and material that works for you. What works for one person’s oven, may not work for the next’s, so adjustments in baking time and ingredients may vary. After giving this recipe a whirl, I intend to make slight adjustments in the future, and you may want to too.)
Tip #2 – Chill the dough. I am not a patient person. If you’re anything like me, go buy a pack of Oreo’s and call it a day because this recipe takes time and patience. After mixing the ingredients, chill the dough for at least four hours. According to the cookie powers that be, this allows the ingredients to really meld. (Kind of how my mom’s lasagna is even better the next day, it’s food magic.) I let my dough chill in the fridge covered overnight, but you can wait up to 72 hours. THEN, set the dough out to soften up before scooping and baking.
Tip #3 – MAKE ‘EM BIG… This recipe suggests using an ice cream scoop or 1/3 cup measuring cup to scoop cookies. Do you know how big 1/3 cup is for a cookie?! I believe this is another personal preference, so I used this scoop, which is still pretty big. On the second batch though, I cut the cookies in half and was pleased with the smaller version.
Tip #4 – …but make your batches small. When trying a new recipe or perfecting an old one, make your batches small. I baked four large cookies and then six smaller cookies at a time. This allows you to tweak baking time and cookie size in between batches. My cookies started out quite large (too big, in my opinion) and way too dark. By the end of the batter though, I got the baking time just right.
Tip #5 – Salt! This recipe calls for a sprinkling of salt on top of each cookie to ‘really make the sweetness sing’ and while I usually have sea salt, I ran out right before baking. My suggestion is this: use kosher salt in the recipe and maldon sea salt for the sprinkling on top. I liked the hints of salt peeking through each in bite, but kosher salt on top kind of reminded me of eating a soft pretzel. Weird, I know. You can use kosher on top if you’re in a pinch, but when available, use a lighter salt on top.
Tip #6 – Know when to say “WHEN.” The cookies above were my third batch. I finally figured out the perfect baking time. The key was to bake them about 11 minutes, until the edges started to turn gold, and then pull them out and place the whole cookie sheet on a cooling rack for 10 minutes. Then, transfer just the cookies to the cooling rack. It was scary because the cookies still looked completely raw when I took them out of the oven, but a little patience and trust in the method made for a perfectly pretty cookie.
It’s recommended you wait for the cookies to cool before digging in, (again, something with the melding flavors), but there’s something about a fresh batch of warm cookies that’s irresistible.
Overall, I really liked this recipe. It makes for a crunchy-on-the-outside, chewy-on-the-inside treat and the chill time is kind of perfect for planning your baking in advance. The recipe I used is listed below, and adapted from here.