Who doesn’t like chocolate chip cookies? They are a personal favorite of mine; and a serious weakness at that. That said, I’m picky. While the Husband has no problem devouring some Chips Ahoy…I’d rather hold out for a freshly baked version. To me, the perfect chocolate chip cookie has to be sweet, soft, loaded with chocolate, and with a bit of a caramel taste (usually achieved with brown sugar).
Several months ago, I saw this post from my friend Jackie Fo proclaiming The BEST Chocolate Chip Cookie EVER! Of course I had to try it. And it was spot on. Turns out that the recipe is the famed Jacques Torres recipe posted in the NY Times years ago.
The version Jackie posted is actually an adaptation from the Martha Stewart website. Some people complain about the differences, but they’re mostly a result of proportion…and I’ve hardly had any issues with the Martha version. After several (yes, I mean several) batches of these cookies, here are a few tips I’ve learned to get a scrumptious cookie every time.
– Don’t skip the refrigeration. Sure they’ll still taste good if you bake them right away, but they’re much prettier and tastier if you exercise some patience.
– Roll the dough into balls before refrigerating, and refrigerate uncovered. Sounds weird, right? Letting the dough get a little crusty and stale actually results in beautifully cracked cookies. I’ve even let them sit uncovered in the fridge for a week before baking. Not that I didn’t want to bake them, I just didn’t have a chance that week. (Please exercise some judgement and don’t put the uncovered dough next to something extra potent – like chopped onion or garlic. Just sayin’)
– To make sure your cookies are still soft the next day: Slightly underbake the cookies and let them finish on the pan. I use the Wilton cookie scoop to make smaller cookies, and they cook for right about 10 minutes (12 minutes if straight from the freezer). They’re ready when they look like they’re set, but not yet really brown on the edges. If overcooked, these cookies can easily loose their softness overnight…which is just so sad!
I don’t usually post recipes that aren’t my own or my family’s, but considering the abundance times it’s been posted elsewhere, here you go!