With patience, you can bake chocolate chip cookies that are crisp on the outside and chewy on the inside – a combination of textures that is cookie perfection. Mix the dough, scoop into large balls, then put them into an air-tight container for a rest in the refrigerator. If you absolutely cannot wait, bake a few; they’ll be good, but won’t give you the magic crispy + chewy. For that, my friend, you’ve got to wait at a day or two, but three is even better.
My recipe is adapted from the original “New York Times Chocolate Chip Cookie“, a spectacular creation, but heavy on the chocolate for me, so I used about half as much. I’m a fan of Guittard Extra Dark 63% chips and the Guittard Bittersweet block available in chunks at the Co-Op.
- 1 1/4 cups unsalted butter (2 1/2 sticks)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 3/4 cups all-purpose flour (17 ounces)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 pkg. (11 ounces) Guittard extra dark chocolate chips or other dark chocolate pieces
- optional: tiny pinch fleur de sel for top of each cookie before baking
- Cream the butter using the paddle attachment of an electric mixer. Add the sugars and beat until fluffy, about 5 minutes. Add the eggs and vanilla, mix to combine.
- Put flour, salt, baking powder, and baking soda in a bowl, whisk to combine. Add to the creamed butter/sugar/eggs and mix just until combined. Stir in the chocolate pieces.
- Portion dough using a 2 tablespoon scoop or a soup spoon and put into a zip-lock bag or air-tight container. Refrigerate the dough balls for 24 - 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Bake on a silpat or parchment lined cookie sheet pan for about 14 minutes, until cookies appear set but still soft in the middle. Best not to overbake. Let cookies cool on pan for 5 - 10 minutes then transfer to a rack to cool.