The perfect crispy-chewy chocolate chip cookies

24 août 2011

The perfect crispy-chewy chocolate chip cookies

There are some recipes that you get satisfied by getting them done just "well". And there are others that you have to get absolutely perfect. I think that classic chocolate chip cookies are one of those things. "The" perfect cookie recipe is an eternal quest, and it takes time to find the holy grail. I don't know anyone who loves to cook that haven't tried tons of chocolate chip cookies recipes.

The best cookies I had so far were from Levain Bakery in NYC. They are huge and really thick, crunchy outside and chewy inside, absolutely delicious! I've tried different copycat recipes, here, here and here but I've never managed to bake such thick cookies without either burning the outside or undercooked the inside.

But what I know how to do perfectly are "normal size" delicious crispy and chewy chocolate chip cookies. I've never failed with this one. For those who know, they taste like the ones from Laura Todd in Paris.

I've used dark, milk and white chocolate chips but you can definitely put whatever chips you like. And like every cookies, make sure not to overbake them. They should still be a little soft when you take them out of the oven.

Ingredients :

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup milk chocolate chips
1/2 cup dark chocolate chips
1/2 cup white chocolate chips

Preheat the oven to 165°C/325°F

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Add in the vanilla, egg, and egg yolk and beat until light and creamy. Mix in the sifted ingredients until just blended.

Stir in the chocolate chips. Drop cookie dough on a baking sheet. Cookies should be about 3 inches apart.

Bake for 13 minutes & let them cool.