So, I made some terrific cookies a couple weeks ago. Seems like uneventful news. But these cookies, man – they were the best cookies I have ever produced. I could not believe it. Even The Beau commented about their superior cookie-deliciousness.
So, enough about things you can’t tell for yourself and onto the recipe!
I used David Leibovitz’s recipe on Serious Eats. When I started getting all my dry ingredients together, I did a double take with the amount of salt required. It was less than half of my usual amount. But, I wanted it to be true to the recipe, so I kept the faith and followed it. I am so glad I did.
Here are the ingredients:
Tips and confessions:
One thing he did that I did not was freeze his dough. I am impatient in that when I go to make cookies, I am expecting to eat them in 30 minutes. I don’t have the forethought to do this the day before, but I recommend it. I know it helps keep them all uniform and in turn makes them cook evenly, so if you can wait for gooey cookies, follow the freezing directions.
Chunks, not chips. Better yet, chop your own! It doesn’t take much longer to accomplish, and the taste makes up for the labor. Chunks allow the flavor to spread out, and also chip chocolate is not the best quality. So try some chunks, baby.