I am convinced everyone has a weakness and mine - at least in the sugar arena - is chocolate chip cookies. With countless recipes out there, I am continuing a life-long obsession to find the best one. Imagine my surprise when I, a milk chocolate lover, fell for this recipe. The over-sized cookies come out of the oven crispy on the outside and soft on the inside. Just like at Joan's On Third, the stellar restaurant and gourmet market in West Hollywood.
I think what makes this recipe work so well is that the abundance of dark chocolate is balanced with a slightly sweeter-than-usual dough. This is currently one of my two top favorite chocolate chip recipes. I'll share the other one soon!
The Absolute Best Dark Chocolate Chip Cookies
2 1/2 c flour
1 t baking soda
1/2 pound butter
1 1/4 + a heaping 2T (7 ounces) light brown sugar
1/2 c granulated sugar
2 extra large eggs
2 t vanilla extract
1 t salt
1 pound 60% + chocolate chips (or disks coarsely chopped) - I like Whole Foods 360 Organic 70% chips
Heat oven to 325 degrees
In a medium bowl, sift together the flour and baking soda. Set aside.
In the bowl of an electric mixer with the paddle attachment cream together the butter and sugars until light and fluffy.
Add the eggs, beating them one at a time, until incorporated. Beat in the vanilla.
Add the flour mixture, then the salt and mix together until completely combined and dough is formed. Fold in chocolate by hand.
Take 2 baking sheets and cover each with parchment paper. Scoop a generous 1/3 cup for each cookie (a standard ice cream scoop works well) and be sure to leave enough room for expansion. 4 cookies can fit on a standard sheet.
Bake the cookies until they are set and lightly browned on the edges - about 16 minutes. Remove cookies to a cooling rack or plate and repeat until remaining dough has been utilized.
Source: The Los Angeles Times; Joan's On Third