I know-I know – many out there claim to have the perfect chocolate chip cookie recipe, but then it all depends on your definition of “perfect,” right? Here are the attributes that make this particular recipe such a flaming success imho:
– Veneer of crunch all on all surfaces; dense, slightly fudgy interior.
– Right proportion of chocolate to dough.
– Baked for the correct amount of time. I’m not much for doughy cookies.
– Thick, meaty – these things are practically a meal.
– Toffee undertones, and that sprinkle of salt on top is too delightful.
If this is not your definition – if you’re one of those psychopaths who like thin, tiny cookies, I can’t help you. Although, since you’re here, you might want to give these a try? I’m thinking you have sane friends to feed…
Simply Perfect Chocolate Chip Cookies
Makes 1 dozen giant cookies.
3 ½ c. all-purpose flour
½ c. cornstarch
1 1/3 c butter, melted
1 c. demerara sugar
1 ½ c. dark brown sugar
3 eggs
1 t. baking soda
1 t. baking powder
1 t, salt
1 ½ T. vanilla extract
12 oz. semi-sweet chocolate chips
12 oz. good quality milk chocolate chips
Flake sea salt for sprinkling
Preheat the oven to 375°F.
In the bowl of your stand mixer fitted with the paddle attachment, stir dry ingredients until homogenous, add chocolate chips and stir to coat.
Whisk the eggs separately with the vanilla. Add the melted butter to the dry ingredients, followed by the eggs and vanilla.
Chill dough for at least two hours. This stops the butter and flour from separating during baking.
Using a 1/3 c. measuring cup or scoop, form fat disks and place on a parchment-lined baking sheet. Sprinkle with just a little flake sea salt, and bake for 18 minutes. Cool. Eat. Experience joy.
Errin Stevens blogs, bakes, gardens, and chases dust bunnies at her home in St. Paul, Minnesota. Her three novels – Updrift, Breakwater, and Outrush – are available everywhere fine books are sold, and you can visit her web site at https://errinstevens.com/
Originally posted 2024-11-18 20:26:50.
