Remember when I said I’m still trying to dissect what makes Tiny Boxwood’s chocolate chip cookies so good? Well, I still am. This, however, is a recipe for my chocolate chip cookie. I’ve been baking this cookie for several years now, only after spending just as many years trying to perfect it.
In baking as with cooking, I like to break the rules when I can. And I pretty much do it everywhere with these cookies. To me, the perfect cookie is about excess: too much sugar, too much vanilla, and too much chocolate. These three come together to create that crisp crust, soft center, and flood of molten chocolate with each bite.
Refrigerating the dough does two things. First, it helps allow the flavors and gluten settle. Second, it will help keep the cookie from spreading as much when cooking. You can throw them straight into the oven after mixing, but prepare for a thin cookie.
Chocolate chip cookies
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces semisweet or dark chocolate, chopped
- Preheat the oven to 375°F. Line three baking sheets with parchment paper.
- Beat the butter and sugar together until light and fluffy.
- Add the egg, one at a time, and blend in until completely mixed. Add the vanilla and mix in.
- In a separate bowl, mix together the flour, salt, and baking soda. Add to the egg and sugar mixture and mix just until a batter forms.
- Add the chocolate chips and mix in until evenly distributed.
- Divide the batter into 18 portions for very large cookies, or 36 portions for smaller cookies. Scoop the batter onto the baking sheets and flatten them slightly. Refrigerate for at least 30 minutes, or until the dough firms up.
- Bake for 12 to 15 minutes, or until the edges are golden brown, but the center is still a light gold color.
- Remove from the oven and let cool in the pan a couple minutes before removing the cookies to a coolign rack to cool completely.