THIS IS THE ONLY CHOCOLATE CHIP COOKIE RECIPE YOU WILL EVER NEED. A bold statement, I’m aware, but try them and shoot me an e-mail or comment to tell me I was right! I used a chocolate chip cookie recipe from the New York Times as a starting point, subbing turbinado sugar for some of the brown sugar and changing up the chocolate quantities.
I highly recommend weighing the ingredients if you can and splurge on the best-quality ingredients you can afford to make these, including good European butter, chocolate, and fleur de sel or Maldon sea salt. I used salted butter, which I know is blasphemy in the realm of baking, but hey…I do what I want. Make sure to increase the salt if you use unsalted butter. You want to plan ahead with these babies, because they get better the longer they sit in the refrigerator (up to 48 hours, and then come on…you need to bake them already). I recommend scooping out the dough right after you’ve made it and placing on sheet trays or in a gallon-sized bag to refrigerate for 24 to 48 hours. It goes without saying that you can bake the cookies immediately after making the dough and still have a fantastic cookie. Make these with chunks, chips, mini chips, bittersweet, semisweet, milk chocolate and/or any combination of the above…you do what you want.
[tasty-recipe id=”33726″]
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