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Chocolate Chip Cookies

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_MG_6221I almost don’t want to share this with you because these cookies are so good. But that would be selfish, and I know that you don’t think you need another chocolate chip cookie recipe, but you really do. I promise. He might be biased, but Ari ate seven of these the first night I made them, and they only get better the longer you refrigerate the dough (and you should refrigerate it for 36 hours). “What?!” you’re probably thinking, “Why would I make cookies only to banish the dough to the refrigerator for a full 36 hours?” Crazy, I know.

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_MG_6215But I learned that trick from the fantastic Kate Miss, and though you can of course bake your cookies sooner than that (which I have to admit, I only refrigerated them for 24), something about refrigerating them for so long makes the flavors come together in this magical way, and the cookies get all caramelized and gooey and amazing. So. Basically you should make these right now (and bake them on Saturday). And top with sea salt, of course._MG_6219

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Chocolate Chip Cookies (makes about 40, adapted from Ghirardelli and For Me For You)

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
1 tablespoon vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt

11 1/2 oz milk chocolate baking chips

1-2 tablespoons fleur de sel or sea salt (optional)

Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until fluffy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.Refrigerate for at least a few hours, and up to 36.

Drop by tablespoon onto ungreased cookie sheets. Bake for 8 minutes or until golden brown.  and just set in the middle. Sprinkle with fleur de sel while still warm.

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13 Comments

  1. I need a good chocolate chip cookie recipe. I have a friend who makes the best ones I’ve ever had. And now I realize it is because she refrigerates her dough! Silly me, When I saw her dough in the fridge I thought she had just ran out of time to bake them. And of course I didn’t ask why there was chocolate cookie dough in the fridge. So glad you posted this. Such a beautiful post too.

  2. These look great! I’m always looking for the right sea salt to add to cookies – not to big not to small. Yours looks perfect! Have you tried freezing them for like 15 min? That does a smiler thing – and you can eat them the same day! Deeelish!

  3. I just made these (after refrigerating the dough for 24 hours) and they are just as good as you wrote. Thanks for sharing!

  4. I will make this recipe, enjoy the ooey, gooeyness of it, promise to fridge at least 24 hours. Funny, I past the ready to bake fridge cookies at the market today and thought, nah; though, Michael, my husband loves them, I was not in the mood. Fleur de sel? Ha. Just picked up a dark chocolate caramel bar with fleur de sel yesterday at a favorite Italian shop. Yes, it literally called out….”C.e….you need me….” After this extenuating week, I did.

  5. Pingback: Chocolate Chip Cookies - Cook and Unwind

  6. Pingback: Chocolate Chip Cookies - Amy in the Kitchen

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