As most of you know, I am constantly looking for the best chocolate chip cookie recipe. As it stands I think we have done over 10 chocolate chip cookie recipes looking for the perfect cookie that is both chewy and crunchy. It also has to have the right balance of cookie and chocolate.
Last year, my favorite cookie was the Jacques Torres Chocolate Chip Cookie. It had a combination of bread flour, cake flour, brown sugar, white sugar and lots of bittersweet chocolate. I made this recipe several times and it was a hit at many parties and gatherings. The best part of this chocolate chip cookie is the sprinkle of coarse salt on the top. It gives you that perfect salty sweet dessert. I liked these cookies so much, they became the banner for the new design of the website and logo (look up above!).
I researched the story behind this cookie (Karrie on Happy Money Saver) and I found that it was very similar to the Jacques Torres Chocolate Chip Cookie recipe. The differences were:
- Karrie replaced the light brown sugar with dark brown sugar
- Instead of using different types of flour, she used regular flour
- She eliminated the kosher salt on the top
Some of the things I found great with this cookie:
- No weighing of ingredients
- No refrigerator time to chill the dough
- Perfect balance of crunchy and chewy
Finding the perfect balance of crunchy and chewy is what I am always looking for in a cookie. Karrie achieved that with the dark brown sugar. When I make chocolate chip cookies, I will sometimes mix the brown sugars. If it calls for a cup of light brown sugar, I will use 1/2 cup of light brown and 1/2 cup dark brown. Dark brown sugar gives you that chewy, almost sticky feel to the cookie. It also gives more of a toffee flavor. When I make Andria's Chocolate Chip Cookies, which is our signature cookie, I add Heath Bar bits, which will add the same type of chewiness and flavor.
As Jeff enjoyed these cookies with his favorite vanilla ice cream, he thought these were the best chocolate chip cookies I have made. He likes a chewy cookie but he liked that the cookie had some crunch, too. Brian and his friends loved the cookies, but truthfully, they love anything homemade.
I thought they were very good, but I still like the Jacques Torres Chocolate Chip Cookies. For me, it might just be that "sweet and salty" thing. I'm going to try these cookies again, with a bit of kosher salt on the top. That could be the finishing touch to possibly finding the BEST chocolate chip cookie!
Ingredients for the PERFECT Chocolate Chip Cookie
1-1/4 cups of butter, softened (2-1/2 sticks of butter)
1 cup + 2 tablespoons of sugar
1-1/4 cups of dark brown sugar
2 eggs
2 teaspoons of vanilla
3-1/2 cups of flour
1-1/4 teaspoons of baking soda
1-1/2 teaspoons of baking powder
1/2 teaspoon of kosher salt
1-1/4 pounds (20 ounces) of bittersweet chocolate chips (we use Ghiradelli)
Preparation:
1. In a medium sized bowl, mix together the dry ingredients of flour, baking powder, baking soda and salt. Put aside.
2. Using a mixer or electric beaters, cream the butter with the two sugars until blended 1-2 minutes.
3. Blend the eggs in one at a time, then add the vanilla.
4. Beat until well incorporated (one minute), add the dry ingredients.
5. As the dough finally begins to come together, add the bittersweet chocolate chips.
6. Mix until the dough comes together.
7. Using a 1/4 cup scoop (or your hands), roll balls slightly larger than a golf ball.
8. Place on a cookie sheet and flatten slightly. Put 8 cookies per tray.
9. Bake cookies in a 350 degree oven for 12-14 minutes or until golden brown and the tops are dry.
10. Remove from oven and allow to cool on the cookie sheet for 5 minutes, remove and cool on racks.
11. Makes about 30-36 cookies. They freeze well, too!
Post By Tricia White
