Both have chewier interiors and lighter, crispier exteriors. In terms of textural contrast, I much prefer, David Leite's Chocolate Chip Cookies (see NYT) and-for variety-Salted Tahini Chocolate Chip Cookies (also from the NYT). I wasn't as impressed with these cookies as some other reviewers. I've even frozen it for a few days with perfect results. I also let the dough chill a couple hours. I save a handful to put on the top of the dough mounds, so they come out with beautiful pools of chocolate on top. I use one and a half Ghirardelli bars between 60-70% cacao chopped up into irregular bits. I find that it doesn't change the texture and the flavor comes through better that way. It's my go to when I need a classic cookie with a twist that's sure to impress! I always put in three tablespoons of bourbon/whiskey. I've made these quite a few times over the past few years. Is it the chocolate? The rye flour? The 1 tbsp (yes, I used one TABLESPOON) of bourbon? The vanilla salt on top? I’m not sure but they are worth making again and again and again. I don’t know what makes this cookie stand out. I cooked a few this evening directly from frozen. I made these a while back and froze several portions of dough. My search for the perfect chocolate chip cookie is finally over. Step 6ĭo Ahead: Cookies can be made 1 day ahead. Let cool slightly on baking sheets, then transfer to wire racks and let cool completely. Bake cookies, rotating sheets halfway through, until golden brown around the edges, 14–18 minutes (cookies will firm up as they cool). Flatten each ball to about ¾" thick and sprinkle with vanilla salt. Step 5ĭivide dough balls between 2 parchment-lined baking sheets, spacing 3" apart. Scrape vanilla seeds into sea salt in a small bowl and mix to combine (save pod for another use). Position rack in middle of oven and preheat to 350°. ![]() Wrap tightly with plastic wrap and chill at least 3 hours or up to 1 day. Portion dough into 16 balls (about ¼ cup each) and transfer to a rimmed sheet sheet as you go. Fold in chopped chocolate and remaining chocolate wafers. Reduce speed to low and slowly add dry ingredients, mixing just to blend. Add egg, vanilla, and bourbon and beat until fully incorporated, about 1 minute. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and fluffy, 3–4 minutes. Whisk all-purpose flour, rye flour, baking soda, and kosher salt in a medium bowl. Pulse ¾ cup chocolate wafers in a food processor until pea-sized pieces form.
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