You know how everyone is always searching for The Perfect Chocolate Chip Cookie Recipe?
To that, I say: Whatever!
I know, I know. That’s enough to make other folks who love to bake cringe and loathe me. What self-respecting baker isn’t constantly searching for the perfect chocolate chip cookie!? Let me explain.
I was once in search of the perfect chocolate chip cookie, too. I thought I’d found it in a sea-salted recipe, which I made for months straight. I thought I’d found it in a browned butter variety, because nutty, caramelly browned butter makes everything better. Then I made a crispy, thin, buttery version that I thought must be the ultimate. So many cookies–and so many conclusions that just didn’t stick when the next best thing came down the pike.
And this weekend, I made THESE. And my lord, they are the most delicious mix of crispy and chewy and nutty and salty all at once.
As I was downing five of these in a row (I’m a very thorough taste tester), mulling over what makes a chocolate chip cookie perfect, here’s what I realized. It’s pretty darn hard, actually, to find a not perfect chocolate chip cookie.
So, in light of that, here’s my advice. Forget the search. Just keep making TONS of chocolate chip cookies. Chances are good they will all be delicious, especially if other people say it’s their perfect chocolate chip cookie recipe, and then you will have a bunch of tried-and-true recipes under your belt. Then, when a friend or coworker begs you for a certain kind of cookie–crispy! chewy! salty!–you will know exactly which one to bake them. You’ll be like Netflix but for cookies. Who doesn’t want a friend that’s a walking Cookie Netflix?!
So. Back to these guys. These have it all. Crispy on the outside. Chewy on the inside. Hazelnut flour makes them a little nutty. Finely chopped chocolate chips infuse every bite with melty semisweet chocolate. Chilling overnight deepens all those flavors and brings everything together. And that final sprinkle of fancy grey sea salt puts them over-the-top on the deliciousness scale (see video evidence below).
As always, I am so grateful to Anthropologie Milwaukee for giving me the chance to sample so many different cookbooks and recipes for our Tasting Tuesdays events! The cookbook I used this month, The Sugar Cube, has been making the rounds on food blogs lately and, happily, for good reason! I had a very difficult time choosing which cookie to make. Everything sounded so good and Kir Jensen’s voice is funny and charming. It makes me want to go to Portland and get something from her food truck.
Also, I would be remiss if I didn’t, as usual, betray my adoration for all things Anthropologie by mentioning that they’re having a big sale right now (expect the tea towel version of this little pretty to pop up in future posts soon)…
Thank you so much Shannon, Tera, Lyn, Kim, and the whole Milwaukee Anthro team! And a special shout out to reader Connie, who stopped by the store especially for Tasting Tuesdays! (Next time we’ll cross paths, Connie!) You all have put a smile on my face for the rest of the month.
About Tasting Tuesdays
Every month, I bake a recipe from a cookbook sold at the Milwaukee Anthropologie. Stop by–the goodies will be on display for you to try, and I’ll be there, too, camera in hand. I post the featured recipe and photos of the event here on the blog. (Anthropologie pays for groceries for the treats, but I have full control over the cookbook/recipe from their store as well as what I say in my blog posts.)
Chocolate Chip Cookies with Sea Salt and Hazelnut Flour
Adapted from “Twisted Toll House” cookies, The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
Makes about 3 dozen 2 1/2-inch diameter cookies
1 3/4 cups all-purpose flour
1/2 cup hazelnut flour (it’s worth the splurge, trust me! I got mine at Whole Foods)
1 tsp baking soda
1 tsp good quality sea salt, not coarse and not finely ground (I used Penzey’s French grey sea salt)
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups coarsely chopped 60% cacao chocolate chips, or any semisweet chocolate
About 1/2 tablespoon fleur de sel for sprinkling (same type as above)
In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes on medium-high. Add the eggs one at a time, beating well in between and scraping the bowl as well. Beat in the vanilla. Add the dry ingredients and beat until just combined. Stir in the chopped chocolate.
Chill the dough for at least 3 hours or better yet, overnight! It’s hard to wait. But do it. Trust.
The next day, when you’re ready for cookies for breakfast (rock on, reader), preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Drop about 3/4 tablespoon (#100 cookie scoop) onto the sheet, spacing 2 inches apart at least–they spread.
Bake for 8-11 minutes depending on your oven and your penchant for crispy cookies; my golden time was 9 minutes. While still warm, sprinkle with sea salt. Allow to cool on the baking racks for a minute until transferring to a wire rack. Keeps for 5 days in an airtight container.