The subject of this month's Cookie Carnival, that event dedicated to trying out new cookie recipes as a group, created by Kate at The Clean Plate Club, was for a chocolate chip cookie too. I am always up for more chocolate chip cookies and this one is claimed to be (it is right there in the name) The Ultimate Chewy and Soft Chocolate Chunk Cookie.
Well. So, is it? The Ultimate that is? The answer for me on this one is going to have to be a no. They were really good, don't get me wrong (can there be a bad chocolate chip cookie?). They just weren't an ultimate for me.
As for the The Ultimate Chewy and Soft Chocolate Chunk Cookies...well - I did say that they are really good. As you can see they are cakey and a little chewy and have lots of chocolate. Regan Daley, creator of these cookies, in her book, In The Sweet Kitchen describes them as "Crisp and Crunchy have their place in the world of biscuits, but not, I believe, in the best and simplest chocolate chip cookie. If you like chewy, cakey and full to the brim with chocolate, these are for you."
So, they are there only lovely treat, but if you are like me and want the crisp outer edge, the chewy part and the melty chocolate and center that is a little gooey...? Just give in and make the NYTimes Chocolate Chip Cookies, well, unless you really want a cakey version, then go for the Ultimate below.
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsps. pure vanilla extract
3 cups plus
2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.