Everywhere I read on the food blogs, was NY Times chocolate chip cookie this, NY Times chocolate chip cookie that…  I am referring to the article written by the NY Times about the perfect cookie.  Now, let’s face some facts.  I’m not about to go out to the store and purchase the multiple flours, expensive chocolate, etc, etc.  What I AM willing to do is buy Ghirardelli chocolate chips & try out the method of refrigerating the dough.  I found a recipe from a very drool worthy website I love, Smitten Kitchen. This website is AWESOME. I luckily found her awesome chocolate chip cookie recipe. Unfortunately my cookies were nowhere near as photogenic as hers, but they tasted awesome. Here’s the recipe and in parentheses are my changes (not a lot of changes though, these were great to begin with).


Seriously, next time you know in advance you will be wanting chocolate chip cookies, I TOTALLY recommend refrigerating the dough. Even 24 hours made a difference. If you have 48 hours notice, EVEN BETTER! I think you can see from the pictures alone the difference in appearance.  From now on, I will always refrigerate the dough.  I can’t wait to buy some more chips so I can make these again!



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Chocolate Chip Cookies

adapted from Smitten Kitchen, originally from the Great Book of Chocolate

Ingredients:

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups (200 grams) semisweet chocolate chips (I used Ghiradelli).
1 cup (130 grams) walnuts or pecans, toasted and chopped (I completely forgot these)

Directions:

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts. (I forgot to add nuts).

Press dough into a bottom of bowl, cover with plastic wrap, pressing onto the dough, so no air gets in. Refrigerate for 36-48 hours.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes at 300 degrees, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.