It’s here! It’s here! The cookie recipe I’ve been raving about. Too bad I didn’t come up with it. There, I said it. I can take 0% credit for the recipe, but 100% credit for being extra diligent and following the instructions exactly (super hard for this impatient cook.)
Let’s step back a few minutes and talk about cookie baking. Is it just me, or did the invention of the Nestle Toll House Chocolate Chip Cookie mix give off the false impression that making cookies is easy? You know, just plop the pre-made, pre rolled dough balls on your pan and cook them for 10 minutes. Well, making them from scratch is hard. It takes a wise baker-chemist to get the ratios, mixing/baking times, and reactants to all work together in perfect harmony. If you don’t believe me, grab a cup of coffee spend the next 20 minutes reading, The Food Lab: The Science of the Best Chocolate Chip Cookies.
BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMI-SWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILK FAT, SOY LECITHIN, FLAVOR AND ARTIFICIAL FLAVOR), SUGAR, MARGARINE (PALM OIL, WATER, SALT, MONO- AND DIGLYCERIDES, WHEY [FROM MILK], SODIUM BENZOATE [PRESERVATIVE], FLAVOR AND ARTIFICIAL FLAVOR, CITRIC ACID, VITAMIN A PALMITATE, COLOR [BETA CAROTENE]), LIQUID WHOLE EGGS, COOKING MOLASSES, CORN SYRUP, SODIUM BICARBONATE, FLAVOR, SALT. CONTAINS: MILK, EGG, SOY, WHEAT INGREDIENTS.
Easy no longer sounds appetizing.
If I had to describe my perfect cookie, the oatmeal chocolate chip cookie from Potbelly’s takes the cake. I like my cookies a little crisp on the edges, but gooey on the inside. I like high-quality, bittersweet chocolate to offset the sugar content. The perfect cookie will melt on my tongue and taste buttery, yet sweet.
This recipe comes pretty darn close to my fantasy cookie. These cookies are, by far, the best I have ever made. I also spent the most time preparing the dough/baking them than I ever had before. Perfection don’t come easy 😉
WARNING: The dough needs to sit in the fridge for at least 24 hours before baking so plan ahead!
- 8 ounces (2 sticks) unsalted butter
- 1 standard ice cube (about 2 tablespoons frozen water)
- 10 ounces (about 2 cups) all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
- 5 ounces (about 3/4 cup) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
- 8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
- Coarse sea salt for garnish
- Read the instructions [url href=”http://www.seriouseats.com/recipes/2013/12/the-food-lab-best-chocolate-chip-cookie-recipe.htmlhttp://”]here[/url]
Before I continue and give you the impression that I am pretentious baker, let me make something clear: baking does not come easily to me. I love to do it, but I am not good at it. I mess up 50% of what I make – and of the 50% of things that actually work, only about 10% of them make it on to the blog. I’ve learned a few tricks along the way, so here they are:
- Follow the instructions exactly. ie. If you don’t have Diamond Crystal kosher salt, but you have Morton’s kosher salt, don’t use it. Use regular table salt.
- Measure the dry ingredients precisely by using a knife to even out the tops of the measuring cups (this is assuming that you also don’t have a scale)
- When the instructions say to mix the eggs, eggs and vanilla for 5 minutes, have a timer ready for 5 minutes.
- Hide them when you’re done baking them or they’ll be gone by the end of the day!