Our New Favorite Chocolate Chip Cookie

Chocolate chip cookies hold a very special place in every child’s heart, both young and old.  What is it about a chocolate chip cookie that just makes everything okay?  The “comfort food” of every baker’s display case, the chocolate chip cookie certainly has a way of drawing us in for just one more.

Probably every serious or seriously aspiring baker has what he would call his “go-to” chocolate chip cookie recipe.  For a while now in the shoebox, we have been loyal to Ina’s “chocolate chunk cookie” recipe, which can be found in her Parties cookbook.  We’ve made these dozens of times, with and without walnuts, with bittersweet, semisweet, and dark chocolate chunks.  It’s a great recipe that has put a smile (and chocolate) on many cookie-eating faces.

But about a week ago we stumbled upon a food blog that boasted “the last chocolate chip cookie recipe that you’ll ever need.”  Well, we were intrigued enough, so late one evening – on the spur of the moment- we decided to give it a try.

And we’re glad we did.  Really glad.

Our New Favorite Chocolate Chip Cookie (from notwithoutsalt)

  • 2 sticks unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup turbinado sugar
  • 1 3/4 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 12 oz. chocolate chunks (we used chips because that’s all we had on hand at the time)

Sorry, but since we threw this together last minute, we didn’t take any photos that show the making of the dough.  But the process is important, because it’s a bit different from anything we’ve seen before.

Preheat your oven to 360 degrees.  Whisk together in a large mixing bowl the flour, salt, and baking soda.

Place the three sugars and butter into a mixer and cream them together on medium-high for 4-5 minutes.  This is 3-4 minutes longer than we’ve ever creamed sugar and butter for a cookie recipe, but perhaps is part of the secret of these cookies.  Once the butter and sugars are nice and fluffy, mix in the eggs one at a time, making sure the first is well mixed in before adding the second.  Mix in the vanilla.  Then, with the mixer on low, slowly add the flour and mix just until you don’t see any more dry flour.  Then add the chocolate chunks and mix on low for 5-10 seconds, just until the chunks are incorporated.

Now you have two options:

1) You can go straight to the cookie sheet, which is what we did with the first batch, since we were so eager taste the new recipe.  Use an ice cream scoop to place large balls of dough onto an ungreased cookie sheet and bake for exactly 12 minutes.

2) For the second batch, we rolled the remaining dough into two 2 1/4″ diameter “cookie logs,” and let them sit in the refrigerator overnight.


The next morning we grabbed the camera and removed the chilled dough from the fridge.

We sliced the cookie log into 3/4″ thick “medallions” and placed 12 of them onto a cookie sheet.

If you use this method, bake them slightly longer, about 14 minutes, or until the edges just start to brown.

Both cooking methods provided a delicious cookie, but we much preferred the second method.  The chilled-dough cookies come out at just the right thickness and are a little bigger than we usually make, but we decided that we like this larger size.  Also, because they start at uniform thickness, they end up with a uniform chewiness throughout.  And, because the dough is chilled, the cookies spread very little while cooking.

These cookies are crispy on the outside and tender and chewy on the inside.  Yes, that’s something that most cookie recipes promise, but we must say that the crispiness and chewiness on these cookies was the best contrast we’ve ever had in a chocolate chip cookie.  And these cookies had a notable “lightness” to them, perhaps as a result of the extended creaming time.

Flavor?  Spectacular.  Not too sweet, not too buttery.  Actually, pretty close to perfect (notwithoutsalt recommends sprinkling the tops with sea salt prior to baking – we intend to try that next time).   Suffice it to say, this is the new go-to chocolate chip cookie recipe in the shoebox.

But don’t take our word for it – you’re gonna have to try them for yourself!

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21 Responses to Our New Favorite Chocolate Chip Cookie

  1. LimeCake says:

    Oh my those cookie look perfect! They have just the right thickness. Yum!

  2. Nancy Scully says:

    The recipe calls for baking soda but in the instructions you say to whisk the flour, salt and baking POWDER. Which one are you supposed to use, baking soda or baking powder?

  3. Jackie O says:

    Do you have to use turbinado sugar? I have never used it and do not have any other recipes that call for it. I am not quite sure what difference it makes. Could you please let me know?!

  4. nestor says:

    which one is the turbinado sugar??? …. i´am kind of new on this….
    and that cookies looks great !!! …

    • Nestor, turbinado sugar, sometimes called “sugar in the raw,” is made by squeezing the juices from sugar cane, thickening those juices to make a heavy syrup, and then crystallizing the syrup. The sweetness is closer to that of a syrup (almost molasses, but not quite) than just plain refined sugar. We love it and us it all the time, especially when savory dishes call for sugar.

  5. Ashley says:

    So glad you like them! Great post.

  6. Babygirl says:

    Those cookies look delish! I love how you chilled the dought then cut. Very nice post. I will be trying this recipe

  7. Evan Thomas says:

    I just found this post through Foodpress and wow these look good! Chilling the dough really does wonders for the spreading of the cookie; it’s just so hard to wait for the dough when you can’t cook it.

  8. Pingback: Tweets that mention Our New Favorite Chocolate Chip Cookie | TheshoeboxKitchen -- Topsy.com

  9. chicbunny says:

    The pictures are gorgeous! I’m a huge chocolate chip cookie fan and these look like a MUST TRY. Thanks for posting!

  10. Shelvasha says:

    Simply beautiful. I am going to try this recipe!

  11. They looks delish!! even though I’ve already tried countless choc chip cookie recipes in the past, but because of your gorgeous photos, I must try these one day!

  12. Those cookies look awesome! I definitely struggle with patience when it comes to food. Especially sweets. How could I ever wait overnight for such a delicious treat? I might have link the recipe to our site and give it a shot sometime soon!

  13. Liv says:

    I’m living in mexico right now studying Spanish and don’t have my own kitchen…. Your cookies are making me miss cooking even more!!! These look great. Now I’m hungry =P

  14. Pingback: A quest for a Cookie | tiny street. tiny kitchen. big flavor.

  15. Wow – these are officially the best chocolate chip cookies I have ever made. Exactly what you hope for, yet so rarely achieve! I’m going simply decadent next, and will add white chocolate chips and walnuts. Yumm. Thanks guys!!

  16. elijhas_mom says:

    These are AWESOME. Found the website through Google when I searched chocolate chip cookies with turbinado sugar specifically. I wanted to try a recipe with my “Andes Peppermint Crunch Baking Chips” so I replaced the chocolate chips for them…absolutely still amazing. I made half the recipe here and still got 26 tablespoon scooped cookies. I baked half right away and froze the other 12 to try another day the frozen way. Sooo worth trying, I love these!

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