I’m always constantly on the quest for finding the perfect, failproof classic recipes – from brownies, sponge cakes, to chocolate chip cookies. Also, it should come to no surprise that I take every chocolatey snacks very seriously. So when a friend introduced this recipe as her holy grail, I knew I had to make it too. They turned out amazing with the perfect consistency – a little crisp on the outside and gooey on the inside.
The process itself isn’t difficult or time-consuming, although they require some serious patience when it comes to chilling the dough before baking it (the recipe calls for only 1 hour, but I would recommend chilling it for at least 24 hours, preferably up to 36 hours to guarantee that crispy-exterior-chewy-inside texture). Do keep in mind they only last for 3 months (but who’s really counting when my housemates nearly inhaled all of them in one night).
There aren’t many ways to improve a classic chocolate chip cookie until I read about adding a sprinkle of sea salt from this other recipe (you know it’s legit when it was featured in the NY Times Cooking website). I know how crazy this sounds, but just do it, and thank me later. It makes all the sweetness sing, and I’m definitely never skipping this step again.
Another key to the magic here is the addition of cornstarch – which when mixed into all-purpose flour, actually becomes cake flour! (another secret tip I just learned from my friend). I know I’ll always be prepared with some extra cookie dough from now on, for days when nothing could beat the feeling of discovering a bag of some frozen ready-to-bake chocolate gems in the freezer.