Tout the superior merits of the chocolate chip cookie batter at the exclusion of the cooked cookie no more. This week was to be about chicken with goat cheese and pork chops with rosemary sauce as sugar is not a January ingredient post-holiday excess. And no doubt the Todd English cookies posted here previously are a best contender … unless you happen to find oatmeal or espresso powder less than traditional additions. Or if you prefer something on the softer side.
This classic recipe from Food 52 results in an addictive cookie in both flavor and texture. I need to search no further. But, if you’d like to put your own spin on it, here is input from NPR’s The Salt Blog on tweaking your ingredients to achieve the cookie qualities you most appreciate. And with it, a science lesson on just what happens behind the oven door.
Chocolate chip cookies are best served right from the oven so try setting the dough balls on a cookie sheet in the freezer for an hour or so and then placing them in a zip lock bag ready to go when craved.
January deserves some sweetness too.
The Best of the Classic Chocolate Chip Cookie
Yield: 2 Dozen
- 1 3/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons almond meal *
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup bittersweet chocolate chips
- 1 1/2 cups walnuts, chopped
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light or dark brown sugar, tightly packed
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
* If you don’t have almond meal, use a total of 2 1/8 cups flour
- Heat oven to 375° F.
- Sift or whisk flour, almond meal (if using), baking soda and salt. Set aside.
- Mix together chocolate chips and chopped nuts. Set aside.
- In a standing mixer with the paddle attachment, cream the butter and sugars on medium speed until well mixed and light. Scrape down the sides.
- Add one egg. Mix for 5 seconds. Scrape down the sides.
- Add second egg. Mix for 5 seconds. Scrape down the sides.
- Add vanilla. Mix for 5 seconds. Scrape down the sides.
- Add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low-speed just to combine, scraping down the sides between each addition.
- With the final batch of flour, add the chocolate chip/nut mixture. Mix until there’s barely a trace of flour visible. Don’t over-mix.
- Set up a sheet pan with a silicone baking mat or parchment paper. Shape larger dough balls to create a cookie with a gooey interior and crisp exterior, about 2 ounces. Place on the sheet pan, leaving a few inches between the raw cookies.
- Place sheet pan in the oven and bake the cookies for 8-10 minutes until crisp around the border and raw in the middle.
- Remove sheet pan. Allow to cool for a few minutes and then with a spatula, transfer cookies to a cookie rack to cool.
- If you’re not going to eat them right away, prepare dough balls, place on a cookie sheet and chill in the freezer. Transfer to a zip lock bag when frozen, about one hour.
Adapted from Food 52