Well, if you don't own it, clearly I haven't said it enough. Here's how the book has renewed its place in my heart yet again this week: the absolutely perfect Baked chocolate chip cookie.
Now, I have made a fair share of chocolate chip cookies in my life, and am more than willing to admit that while they've been good, they've never been perfect. And while I don't want to go all dramatic on you and say these are the best chocolate chip cookies ever, I can say with absolutely no hesitation that these are the best cookies that have ever come out of my kitchen: chewy in the middle, ever-so-slightly crispy on the outside, slightly puffy and not too flat.
The secret? Well, at their retail location I suspect that they probably put crack in the cookies, but the recipe owes its awesomeness to stressing the importance of fresh ingredients: I promise, if you use fancy butter, fresh eggs, and real vanilla, it really makes all the difference.
I only messed with their recipe slightly, omitting 2/3 cup of the chocolate chips and substituting walnuts. If you like your chocolate chip cookies a little fancy, it's a delicious variation.
Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- 2/3 cup walnuts
- In a large bowl, whisk the flour, salt, and baking soda together; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
- Add the flour mixture, bit by bit, mixing after each addition.
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
- Preheat the oven to 375 F degrees.
- If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
- Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
- These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.