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Caption: The Best Chocolate Chip Cookies a hypothesis
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Caption: Everyone has their favorite version of this classic cookie.
This is mine. Maybe it will become yours, too.
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Caption: The chocolate: The best chocolate chip cookies don't have chips; they have huge pools of melted chocolate, dominating each bite
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Caption: The Dough: The dough should be delicious in its own right, flavored with brown sugar and vanilla to give it color and caramel undertones
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Caption: The Texture: On the perennial question of chewy vs crispy, I firmly believe that chocolate chip cookies should have a slightly crisp outer edge, with a very gooey and soft center
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Caption: Ingredients
10 tablespoons unsalted butter, room temperature
¾ cup packed dark brown sugar
⅓ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 ⅔ cups all-purpose flour
12 ounces dark or bittersweet chocolate, roughly chopped
sea salt, for sprinkling
Caption: Directions
Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Beat in the salt and baking soda. Fold in the flour, followed by the chopped chocolate.
Refrigerate the dough for at least an hour, or up to 24 hours While you can skip this step and bake the dough immediately, the dough will be easier to handle and the cookies will have an improved texture if you refrigerate it first.
Caption: Preheat the oven to 350 F. Drop scoops of about 2 tablespoons of dough onto a cookie sheet lined with parchment paper, about 4 inches apart. Sprinkle the cookies with sea salt, if desired.
Bake the cookies for about 12-13 minutes, or until the edges of the cookies are golden brown.
Let cool for about 10 minutes, then carefully transfer to a cooling rack and cool for another 10 minutes or so. Serve and eat warm.
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Caption: For more recipes, visit http://www.passthecocoa.com