I’ll admit that I have a tendency to overuse superlatives. But I swear in this case I’m justified, because these are absolutely, positively, without a doubt the best chocolate chip cookies I’ve ever had. So good, in fact, that I made them twice last week.
Chocolate Chip Cookies
from Ashley Rodriguez, Not Without Salt
8 oz butter
1/4 cup white sugar
1/4 cup turbinado sugar
1 3/4 cup light brown sugar, packed
2 tsp vanilla
3 1/2 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1 lb good-quality chocolate, chopped into 1/2-inch chunks
Preheat the oven to 360°.
Cream the butter and the sugars. Add eggs, one at time, then vanilla. Mix well, then scrape down the bowl with a spatula.
Combine flour, baking soda and salt in another bowl. With a whisk, stir to combine. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until just combined. Fold in the chocolate.
Before baking, sprinkle with a very fine dusting of good quality sea salt. Bake for 12 minutes, until cookies are lightly golden on the outside and a bit gooey on the inside (they will continue to cook as they cool).
yield: 3 dozen cookies