Saturday, January 9, 2010

My New Favorite Chocolate Chip Cookie

Every good home cook has it: "their" chocolate chip cookie recipe. It has as much to do with your personal tastes as anything: milk vs. dark, crisp vs. chewy, nuts or not.

For me, I like my chocolate chip cookies with a little bite, and a lot of chocolate. But I don't like the chocolate to get all over my fingers for some reason. I like dark chocolate rather than milk chocolate (but only in chocolate chip cookies - for eating, I prefer milk), and I like walnuts, not pecans (even though I prefer pecans in everything else).

Basically, I'm incredibly picky.

Fortunately, I've found my chocolate chip cookie. First of all, I don't use chocolate chips; taking a tip from Dorie Greenspan, I take good chocolate and cut it into small squares. I dump the bars, shards and all, into the batter, so that the cookies are marbled and tweedy with chocolate. 1/3 semisweet chocolate and 2/3 bittersweet chocolate, which I think gives it just the right sweetness level. I also use a little extra sea salt for a faint salty flavor to balance the sweet.

I've made these cookies several times now, and they've always been a big hit. They're soft and chewy out of the oven, but then crisp up when they cool, though they still have a nice chew to them.

Also, they're pretty much noob-proof. Just bake them one sheet at a time, and keep an eye on them, and you'll be fine.

Better than fine, actually, cause you'll be full of chocolate chip cookies.

Dark Chocolate Chip Cookies
(adapted from a recipe by Dorie Greenspan)

2 cups all-purpose flour
1 1/4 tsp salt
3/4 tsp baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 tsp pure vanilla extract
2 large eggs
8 ounces bittersweet chocolate, cut into small squares
4 ounces semisweet chocolate, cut into small squares
1 cup finely chopped walnuts or pecans

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or a Silpat. (I prefer Silpat - the cookies don't brown as much on the bottom.)

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. Mix in the chocolate and nuts, preferably using a spatula to avoid overmixing. (The dough can be covered and refrigerated for up to 3 days, or frozen. Freeze the mounded tablespoons of dough on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking-just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies - one sheet at a time and rotating the sheet at the midway point - for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.


  1. ummmm sounds YUMMY!! Dark Chocolate is my FAVORITE!
    Still love your blog!

  2. Glad you're here, Aion. :) And definitely try the cookies ... SOOOO tasty!