There should always be some cookie dough ready to bake in the freezer.įor the uninitiated on cookie log rolling, here is a quick tip on how to roll your cookie dough into a log: Lay out a sheet of plastic wrap. This recipe is easily doubled, so make more dough than what you need and freeze the extra. If you make the cookies bigger, drop the temp. Too much flour and you’ll loose the chewiness that make these so tasty. That’s not what I’m what I really like in a chocolate chip cookie, but if that’s what you like, enjoy. If you are heavy handed with the sugar, they will cook runnier, leaving you with a flatter, crispier cookie. Ingredients are best weighed for accuracy. Under bake these chocolate chunk cookies slightly to help them stay soft and chewy. A 30 second lapse in cooking time will affect the cookies texture a good deal. So don’t skimp on those three things, good dark chocolate, good unsalted butter, and good salt.Ĭookies may be a hugely common dessert, but they can actually be fairly finicky. It seems trivial being such a small fraction of the recipe, but the taste isn’t as good without that little detail. And the salt must be a good sea salt or kosher salt. At least for what we have available in our area. No other butter tastes as good unless you spend an impractical amount of money. If at all possible, I try to always use Plugra European style butter for these chocolate chip cookies. I’ve also found it makes a big difference to not skimp on two other key ingredients. I make them with cut up chunks of good quality dark chocolate, rather than chocolate chips. Over the years I’ve tweaked this chocolate chip cookie recipe. His chocolate chip cookie recipe was the best we’d ever had, and has yet to be trumped. It wasn’t until we bought Bo Friberg’s Professional Pastry Chef cookbook that the search for the perfect chocolate chip cookie recipe ended. It took years of recipe tryouts to find the perfect chocolate chip cookie recipe. The whole process of making the cookies the smell of the chocolate, licking the finished beaters, using the edges of my finger to scrape every last bit of dough from the bowl, the scent of the cookies right before they are done in the oven, and finally to breaking into the still warm cookies, chocolate oozing and quickly swooping in with the other hand in order to not lose a drop of deliciousness, they all take me back to my childhood days on the ranch when we would get treated to a batch of homemade cookies from mom. Nothing brings unadulterated joy like a perfectly baked, warm, soft chocolate chip cookie. It just depends on how much you are craving that big chocolate ooze! Our chocolate chip cookies recipe is an oldie but goodie! We’ll often make these cookies with chocolate chunks (cutting up bars or blocks of chocolate), but chocolate chips are perfect and easy too.
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