Sunday, April 15, 2018

The Best Basic Chocolate Chip Cookie







I am always searching for the BEST tasting chocolate cake, chocolate frosting, brownies and chocolate chip cookies. This week while perusing Pinterest I came across  a new recipe for the "best" basic chocolate chip cookie and frankly in my mind it is the best cookie I have made in the last few years. These cookies are easy, chocolaty, crispy and delicious. They have a crispy outside which I love and pockets of chocolate throughout from chipping the chocolate and soft gooey insides.







The BEST, Basic Chocolate Chip Cookie

1 cup (225 g) unsalted butter, chopped
31/4 cups (415 g) all-purpose flour
11/4 teaspoons baking powder
1 teaspoon baking soda
11/2 teaspoons medium-grain kosher salt
11/2 cups (320 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces (340 g) semisweet or bittersweet chocolate, chopped
Flaky sea salt, for sprinkling (optional) 

Preheat an oven to 360°F (180°C). Line 2 heavy baking sheets or sheet pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. 
In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize, but it will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Do not overmix.
If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Then roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches in between each cookie. Sprinkle with sea salt if you like. Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. The cookies can be kept at room temperature in an airtight container for up to 1 week.
To make ahead, shape the dough in scoops or logs, wrap tightly, then seal in bags, and keep in the freezer for up to 3 months. Frozen scoops can be baked without defrosting, while logs should be held in the fridge until soft enough to slice. Reduce the oven temperature to 330°F (165°C) and increase the baking time as needed.