I was seriously craving a chocolate chip cookie for at least a good two weeks before finally being able to bake my own…but not just any chocolate chip cookie, the ultimate chocolate chip cookie with that perfectly browned and crackled top, soft, chewy center and crisp edges with just enough chocolate laced into the dough. While I’ve used this recipe before, I wanted to make sure I actually waited for the batter to sit (and remain uneaten) for the time it was supposed to before baking. I must tell you, those 36+ hours were agonizing, because my cookie cravings were still on a major high, but every bite I took after baking them made me realize it was worth the awful wait. Not only were they everything I wanted in a chocolate chip cookie, they were even more perfect than I thought they’d come out with a rich toffee aroma and deep caramel flavor. To be honest, I can say the flavors were singing in my mouth.
A few notes:
1. The key to this recipe is patience. The longer the dry ingredients get a chance to soak in all the wet ingredients, the better the cookies will turn out. Chilling the dough is key for good cookie texture. I baked one cookie after 24 hours of letting the dough sit in the fridge and sure, it was good, but letting it chill for the over 36 hours made them amazing.
2. Make sure all ingredients are at room temperature.
3. While the recipe calls for you to set your oven to 350 °F, I found my cookies came out better after setting the oven to 400 °F and letting them bake for a shorter amount of time.
4. If you’re unsure of how long to leave the cookies in the oven, remember: It is always better to under-bake them than over-bake if you want a tender middle. They will continue to cook after taking them out.
6. Whether you use sea or kosher, the sprinkle of salt on the top will make all the difference, I promise.
7. Don’t leave these cookies out in the open…they will be gone by the time you come back.