I find pockets of chocolate superior to exposed puddles of them. If any chocolate pieces are right across the tops or sides of the balls of dough, try to bury them back in it. Form dough into 3 1/2-ounce (100 gram) balls, which will seem completely absurd (they’re larger than golf balls, closer to skeeballs) but don’t fight it. Heat oven to 350 degrees and line a couple large baking sheets with parchment paper or nonstick baking mats. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours, although I have totally had it in there up to 5 days are we’re all just fine. Add chocolate pieces in and try to incorporate them without breaking them. Add flour all at once and mix it in short bursts until it almost completely disappears, but no longer. Sprinkle baking soda, baking powder and salt over dough and mix it until fully combined. Add eggs, one at a time, and mix to combine. With a hand or stand mixer, cream the butter and sugars together until light, fluffy and then some, about 3 to 4 minutes. Three years ago: Rhubarb Cream Cheese Hand Piesįour years ago: Asparagus with Almonds and Yogurt Dressingġ.5 Years Ago: Twice-Baked Potatoes with KaleĢ.5 Years Ago: Sweet Potato Cake with Marshmallow Frostingģ.5 Years Ago: Cauliflower Feta Fritters with Pomegranate One year ago: Picnic Pink Lemonade and Crispy Frizzled Artichokes Or, as my father-in-law said, “It was very good of you to include some dough to hold this chocolate together.” Only 5-inch chocolate chip cookies are the mic drop of the category: you bring them out and everything else stops to take in this magnificence on a plate.

Only a 5-inch chocolate chip cookie can have three distinct textures in one face-sized disc: deep, undeniably excellent crunchy edges, chewy and/or gooey everywhere else. Sometimes life requires a 5-inch chocolate chip cookie because there are things that only a 5-inch chocolate chip cookie can do. They used expensive chocolate, demanded planning ahead and were in every way the very opposite of this salted chocolate chunk cookie, which I have since considered my go-to. They just felt too over-the-top to me to actually make a regular part of my life. What, I wasn’t in love with them already? I mean, they did not go to waste. If you’ve been following Smitten Kitchen outside this url recently, you might have noticed that a terrible, dangerous thing has happened: I revisited the epic, consummate even, chocolate chip cookies from David Leite via The New York Times, mostly because I was tired of looking at the unpalatably blueberry-ish photo of them atop the 2008 post, and eight years later, in basically the rom-com of cookie sagas, realized the thing I wanted most in a chocolate chip cookie was was there the whole time.

Lindt butter crunch cookies