The chocolate chip cookie. Everyone loves them and claims to have “the best recipe.” I admit that I am known to abscond from work to seek out a cookie, one of the most satisfying snacks to have around 3 p.m. Though it doesn’t subscribe to my “fresh” philosophy–save for the fact they are “made fresh” in-house daily, I do love the occasional Potbelly Oatmeal Chocolate Chip Cookie, a caloric nightmare but a deeply-rewarding blend of gooey goodness. The incorporation of oatmeal almost makes you feel you’re doing your body some fiberous good.
So, everyone has a recipe for chocolate chip cookies. Yet, I find that I crave different types and most often can’t limit myself to just one version–heavy on the chocolate chips, more dough to chips, completely gooey, completely dry…
If there’s one trick that’s consistent throughout my cookie baking adventures, it’s this: I let the dough sit for 36 hours. My mother does this as she is often pressed for time. She makes the dough, throws it in the fridge and bakes the cookies a few days later. Little did she know, this allows for the ingredients to fully absorb the liquid (eggs) yielding a cookie with strong consistency throughout. This technique was noted in a New York Times article last year. I’d also encourage you to make the accompanying cookie recipe as it’s rather divine, combining both cake and bread flours, sea salt and bittersweet chocolate fèves.
And then there’s these little delights: tiny chocolate chip cookies. They are delicate with a decent crunch-to-soft ratio, dainty little gems finished with final sprinkling of fleur de sel. So precious, they nearly command to be eaten with your pinky finger flared outward. I would encourage such action. This is not the chocolate chip cookie recipe. It’s a chocolate chip cookie recipe. That’s good enough for me.
Tiny Chocolate Chip Cookies -Gourmet Magazine
1 1/4 sticks (10 tablespoons) unsalted butter, softened
2/3 cup packed light brown sugar
3/4 tsp. salt
1/2 tsp. baking soda
1 large egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
1 1/4 cups semisweet chocolate chips
Put a rack in the middle of oven and preheat oven to 400.
Beat together butter, sugar, salt and baking soda in a large bowl with an electric mixer at medium speed until fluffy, about 3 minutes.
Beat in egg and vanilla.
Add flour and mix at low speed until just combined. Fold in chocolate chips.
Drop barely rounded 1/2 tsp of dough about 1 1/2 inches apart onto baking sheets. Sprinkle with salt. Bake in batches until golden brown, 6 to7 minutes per batch. Transfer cookies to rack to cool. Cookies keep in an airtight container at room temperature for 4 days.