My dad isn’t big on dessert unless it comes in the form of a chocolate chip cookie. Growing up, my mom would always make him the same meal for his birthday: meatloaf, scalloped potatoes and chocolate chip cookies with ice cream to finish.
Unlike most people who can appreciate them straight out of the oven, gooey and toothsome, he prefers them crunchy. Been sitting on the counter uncovered for a day? Great.
These cookies aren’t like that—sorry dad. For years I’ve been on a quest for a recipe that makes the ultimate chocolate chip cookie, chewy and slender in height. At last, I found one. For a special—and very necessary—touch, I sprinkled them with fleur de sel. It is a bit of a high maintenance recipe, but it’s worth it. I’m clueless as to how many cookies this recipe actually makes because of my varied raw dough intake.
Adapted from America’s Test Kitchen
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar
- 1 teaspoon sea salt
- 2 tablespoons of vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups semisweet chocolate chips
- Chunky sea salt or fleur de sel for sprinkling
Preheat oven to 375 degrees and place an oven rack in the middle position. Line baking sheets with parchment paper and set aside.
Whisk flour and baking soda together in a medium bowl and set aside. Heat 10 tablespoons of the butter in a 10-inch skillet (ATK recommends not using nonstick) over medium-high heat until melted. Continue cooking the butter, swirling the pan frequently until the butter is a darker golden brown and a nutty aroma. This can take 1-3 minutes, but make sure you don’t burn it.
Remove skillet from heat and transfer the butter to a bowl. Stir the remaining 4 tablespoons of butter and mix until melted. Add both sugars, salt and vanilla to the butter and whisk until fully incorporated.
This is where it gets a little high maintenance. I roll my eyes every time but follow the directions fairly closely. Add egg and extra yolk and whisk until the mixture is smooth (about 30 seconds). Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until the mixture is thick, smooth and shiny.
Stir the flour mixture into this butter mixture until just combined. Stir in the chocolate chips. Make little (actually huge) lumps of dough, each 3 tablespoons and set them 2 inches apart on the prepared baking sheets.
Bake each tray on its own for 3 minutes. Then sprinkle the tops with salt and rotate the pan. Continue to bake for another 5-9 minutes. The edges will be golden, but the center will still appear soft. Let the cookies sit on the baking sheet, removed from the oven, for about a minute or two, then transfer them to a cooling rack.
Continue process with remaining batter.