Classic Chocolate Chip Cookies
Chocolate chip cookies may be the most basic of the basics (in fact, I think this might have been the first thing many of us ever cooked, standing on a chair and stirring at the counter). To me, they are possibly one of the ultimate comfort foods, delightfully uncomplicated, and the perfect afternoon pick-me-up with a strong cup of coffee. But finding the recipe that is your most perfect version is, well, a bit of a challenge.
I like my chocolate chip cookies flat, all butter and dark chocolate with just a faint hint of salt now and then, crisp on the outside, chewy in the middle. It is the chocolate chip cookie reduced to its most basic elements and then amplified, and it is an elusive combination found perfectly embodied in The City Bakery‘s chocolate chip cookie.
I found this recipe on Chowhound posted by hounds who said it was most like City Bakery’s. This cookie is very, very good. In the hunt for my go-to chocolate chip cookie recipe, this one is close. But not quite there. I want mine even butterier, even chocolatey-er. Next on the to-try list is this one and this one. Any other suggestions?
Chocolate Chip Cookies
from Words to Eat By
makes about 2 dozen cookies
To be totally fair, in Debbie’s directions at Word to Eat By, she calls for refrigerating the dough. Does anyone know what that would do? I didn’t have an hour to spare and was in a mad dash to make these and ship them off in a care package, but possibly the refrigeration is the one missing step in getting me to my perfect cookie.
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
3/4 cup tightly packed light brown sugar
1 1/2 teaspoon vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks
Preheat oven to 350 F. Adjust racks to lower and upper thirds of the oven.
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Cream the butter and sugars on low speed until it is smooth and creamy. Mix in the vanilla and egg and beat on low speed until fully incorporated. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Stir in the chocolate chunks.
Line two baking sheets with parchment paper or Silpats. Spoon dough onto baking sheets by heaping tablespoons, leaving a few inches between cookies. Bake for 11-13 minutes, or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.
Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.