I might have over 60 batches of chocolate chip cookies under my belt, assuming an average of one every two months for the past decade or so. One of the best calculations I’ve ever had to do in my head.
But what I must have been chasing all this time has waited until now to finally materialize: the perfect chocolate chip cookie recipe.
I generally have a soft spot for sweet and salty combinations. Ever since I had Momofuku Milk Bar’s pistachio ice cream, I’ve been finding myself sneaking salt into a bunch of different sweets; so you know these cookies never had a chance.
Another thing about me is I find the crunchy type of chocolate chip cookie annoying. They crumble all over my sheets because of course I’m going to consume them in bed, sometimes horizontally, to complete the gluttonous picture. Why go half way?
On the other hand, a thin crispy outer layer with a soft gooey center is positively dreamy. Finally, a generous chocolate chip-to-cookie ratio is a must.
Recipe
yield 1.5 dozen
2 cups all-purpose flour 1/2 tsp baking soda 1 tsp sea salt 1/2 cup unsalted butter, melted 1 cup packed brown sugar 1 cup packed brown sugar 1/2 cup white granulated sugar 1 tbsp vanilla extract 1 egg 2 cups semi-sweet chocolate chips Directions: 1. Preheat oven to 325 degrees F. 2. Sift together flour, baking soda and salt 3. Mix together melted butter, brown sugar and white sugar until smooth. Beat in vanilla and egg. 4. Combine dry and wet ingredients until just blended. 5. Stir in chocolate chips until well-distributed 6. Drop dough 1/4 at a time on ungreased, unlined cookie sheet, slightly help mould dough into circular discs but not over-compacting. 7. Bake for 15 minutes in oven until edges are lightly toasted.
The Panna Cotta Warrior 