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!