I wasn't that excited to make these chocolate chip cookies. First off, my husband is the cookie chef at our house. And, well...he's made this recipe twice before and we both agreed that the thin and crispy style of chocolate chip cookies really weren't our style.
But now, after making them myself I think I rather like them. I guess it's good to give things (specifically sweet treats) another chance.
You see, I learned that I can still have my preferred style of chocolate chip cookies (which happens to be a thick, heavy, cakey cookie with semi, milk and bittersweet chocolate in it) and still make and appreciate a different version of this classic after school treat.
The dough was absolutely unbelievable. I wanted to stuff my face with a big ball and never look back...but I held back (a little). I give credit to Dorie (obviously), the chocolate I used and Blue Cattle Truck Mexican Vanilla! Oh man...it was amazing.
So, you must know more about this recipe.
The flour and butter ratio: it calls for only 2 cups of flour and 2 sticks of butter. This tells us it's going to be a THIN cookie. Some argue it leads it to be greasy, but I didn't really find it to be.
Size: Dorie suggests the size to be a rounded tablespoon. I did this on the first half of the batch. Then when I did the second batch I tried out different sizes of 2 TB and 3TB...it was cool and I found that the ideal size for me was 1 1/2 - 2TB (rounded) of dough.
Chilling the dough: this was crucial to the success of the cookie for me. It allowed the cookie to maintain the shape and not spread to much. And I feel like the flavors developed. My first half of the batch chilled for at least 3 hours and the second half was chilled for 24+ hours.
Chocolate: I wish I would have had some Amano still...but I didn't Instead I used my Guittard 70% and um...some semi-sweet Nestle Tollhouse chips that my husband requested.
Baking, Cooling and Resting time: This for me is crucial. I found I could take most of these cookies in all sizes out at 1o minutes. Maybe 11 for the larger sizes. Okay, so after you take the cookies out of the oven, you HAVE to let the cookies REST on the baking sheet for ONLY 1 minute. Then you MUST take them OFF the sheet and onto the rack. I found that doing this (like Dorie suggested) ensures that you don't over-bake the cookie.
I had fun with this recipe. I feel like I want to go on a search for "my" best chocolate chip cookie recipe. I want to try every one's recipe and see what I like best. I also made this recipe part of my Valentine's Day celebration. I paired the cookies with homemade vanilla ice cream (recipe via The Perfect Scoop). Can you see the sweet little heart that was naturally made by the pecan in the cookie? I think I was meant to make these for my valentine's dessert!
You can grab the recipe for My Best Chocolate Chip Cookies off of Kait's blog, Kait’s Plate. Be sure to check out all the Tuesday with Dorie baker's blogs to see how they liked this recipe!
Here's some chocolate chip cookie recipes I'd love to try!
Cook's Illustrated Perfect Chocolate Chip Cookies on The Way The Cookie Crumbles (I've had my eye on this issue since I read it in the summer issue)
New York Times Chocolate Chip Cookie Recipe
The Chewy Chocolate Chip Cookie by Alton Brown
The Puffy Chocolate Chip Cookie by Alton Brown
The Thin Chocolate Chip Cookie by Alton Brown
Hazelnut Chocolate Chip Cookies by Giada De Laurentis
Soft-baked Chocolate Chip Cookies by Martha Stewart
Any one of these wanna-be recipes to make the BEST Chocolate Chip Cookie I have ever eaten from Levain Bakery in NYC!
Next week: Honey-Wheat Cookies (already made...and I loved them! honey, lemon and wheat germ...oh yeah!)