What are your best chocolate chip cookie secrets? There are some things I always do to get a little extra flavour and perfect texture: extra vanilla, extra salt, extra Lindt 70% chocolate and a few extra days in the fridge (rolled into a log like slice-and-bake cookies.) Then there are things that I do only some of the time to switch things up (usually when I run out of the stuff I normally add): a tsp of almond extract, browned butter, dark brown sugar and an odd mix of chocolate chips from three half-empty bags.
Please tell me that you find half-finished bags of ingredients in your pantry, too.
Even though I have developed the perfect chocolate chip cookie for my tastes, I have tried lots of cookies perfected by other people that are so delicious–I always wonder what the perfect cookie looks (and tastes) like to someone else.
Chocolate chip cookies
1 cup of butter, softened at room temperature
3/4 cup granulated sugar
1 and 1/4 cups packed dark brown sugar
2 eggs at room temperature
1 tbsp vanilla extract (the good stuff)
3 cups unbleached all-purpose flour
a rounded tsp kosher salt
1 tsp baking powder
1 tsp baking soda
300 g 70% chocolate, chopped into big pieces
With an electric hand mixer, or in the bowl of a stand mixer, beat the butter with the sugars until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
In a different bowl, whisk together the flour, kosher salt, baking powder and baking soda until combined. Add the flour mix into the egg/sugar mix. Slowly beat until combined. Add in the chocolate and stir until everything is mixed together.
At this point, you can go ahead and measure out 1/4 cup sized scoops and bake them in a 350F oven for 13-15 minutes (give plenty of space between the scoops for the cookies to spread.)
If you can wait, roll the cookie dough into a log shape and wrap it in parchment paper. Leave the roll in the fridge for at least one day (but 3 is better) before cutting into 18 equal pieces and baking, as above (a couple extra minutes because the dough will be cold.) If you’re so inclined, you can also freeze the dough slices for a few months in an airtight container.
Let me know if you try them out!