Chunky chocolate chip cookies to be precise.
And, even tho’ the recipe on the back of the Scharffen Berger bag claims the recipe is based on Alice Medrich’s own, let us be brutally honest here… ALL chocolate chip cookie recipes are, basically, the same.
This recipe treats the butter in a kinda cunning way that mebbe, just mebbe helps make these cookies crispity and chewy.
Call it a home made cookie miracle; but these are pretty darned nice.
•2-1/4 cups flour
•1 tsp baking soda
•1 tsp salt
•1 cup unsalted butter, melted but still warm
•3/4 cup sugar
•3/4 cup brown sugar
•1 tsp vanilla
•3 cups chocolate chips
Whisk the flour, baking soda, and salt together in a bowl and set aside.
Pop the butter into a bowl, ‘wave until melted, then transfer to a large mixing bowl.
Add the sugars to the butter and mix until blended.
With the mixer running on low, add the eggs one at a time and mix until incorporated into the sugar and butter.
Add the flour and mix just until moistened.
Stir in the chocolate chips.
Note: feel like adding nuts to your cookies? No problem! Cut back the chips to two cups and add one cup of your fave nutmeats.
Now for the interesting bit…
Turn the cookie dough into a container, cover, and stash in the fridge for at least two hours or – always more better – overnight.
When ready to bake your cookies, bring the dough out of the fridge to rest for 30 minutes, heat the oven to 375º and line a couple of baking sheets with parchment paper.
Using a tablespoon scoop, scoop the dough into balls and arrange three good inches apart on the baking sheets – these cookies will spread, so do not crowd your pans.
Arrange the cookies on two racks in the oven and bake for eight to ten minutes, trading rack position about half way through. I switched racks on my cookies after four minutes, then baked them for another four.
I ended up with 66 quite thin, but wicked chewy cookies, and we enjoyed them thoroughly.
I think you will, too.