I need to talk about something really important with you guys today.
I mean, really important.
Do you mind?
I just wanna talk cookies.
The thing is, chocolate chip cookies are easy. They are ubiquitous, everyone claiming to have the "best chocolate chip cookies ever." That's a pretty big claim.
Yet as simple as they are, we often find ourselves munching into a pretty crappy cookie. Dry? Hard? Crumbly? Dull? These are not adjectives that you want your taste buds to shout as you chow down.
Rather, you want to sink your teeth into a cookie thats crispy exterior gives way to a chewy middle filled with oozing dark chocolate. It should have a satisfying crunch as you work your way from the outside to the center. Although it is sweet, there should be a hint of good quality salt in there. Your taste buds will notice the cookie's multidimensional flavor as it moves around the tongue: sweet, salty, complex. There are different textures at play as well, leaving you wanting another of these goodies.
One other thing: cookies taste better if you share them. I know this because my mother told me so. I broke my no-sugar kick to bake them for one of her classes, they were delightful.
CIA Chocolate chip cookies (AKA the best chocolate chip cookies I've ever made)
Adapted from Baking at Home with the Culinary Institute of America
I made 33 three-inch cookies (Could make more or less depending on size)
2 ½ cups unbleached all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 sticks unsalted butter, room temperature
1 cup sugar
¾ cup packed light brown sugar
2 eggs (use local, humane & pasture raised eggs)
1 tsp pure vanilla extract
2 cups bittersweet chocolate chips or chunks
Preheat the oven to 375F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
In a stand mixer, using the paddle attachment, cream the butter with the two sugars on medium speed until lighter in color and fluffy, about 3-5 minutes. (This will take longer if you are using a hand mixer). Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix in. On low speed or by hand, stir in the dry ingredients until just combined. Follow with the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. I put 12 on each half sheet. Moisten your hands slightly and pat down the dough balls into nice flat-ish circles. Cook in preheated oven for 10-13 minutes, depending on size of cookies, until they are golden brown around the edges and puffy in the center. I like to only bake one sheet in the oven at a time so I don't rotate the cookie sheets; if you don't do this, rotate them as needed. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.