The Best Chocolate Chip Cookie Recipe
I am not kidding around here. From the original Tollhouse recipe of childhood, to the days in college where we thought we were really onto something by cutting the butter by 1/2 and decreasing the sugar (we were not onto something), this recipe is the BEST chocolate chip cookie recipe I have come across. The below recipe is a slight variation on a recipe I found on Slate.com (Slate chocolate chip cookie recipe).
Chocolate Chip Cookies
Yield: 40 to 45 cookies
Time: 3 hours, mostly unattended (or longer, depending on how long you refrigerate the dough)
1½ cups brown sugar (use equal parts light brown sugar and dark brown sugar)
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon fine-grain salt
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup bittersweet chocolate chips
Approx 1 teaspoon coarse sea salt
Beat the brown sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl).
Add eggs and vanilla and beat to combine.
Add the baking soda and fine-grain salt and beat to combine, then add the flour and stir just until combined.
Stir in the chocolate chips.
Cover the bowl and refrigerate for at least 2 hours and up to 3 days.
Prepare to bake:
Heat the oven to 350°F and line your baking sheets with parchment paper (if no parchment on hand, you can grease the baking sheets).
Drop the dough by the rounded tablespoonful onto the baking sheet(s), leaving 2 inches between cookies.
Sprinkle a small pinch of coarse sea salt on each cookie.
Bake until the cookies are mostly firm and their edges are golden brown, 9 to 11 minutes.
Transfer the cookies to wire racks or paper towels, and repeat with the remaining dough and salt.
Serve warm or bring some to your yoga teacher.