It's been a few weeks since I've posted a recipe -- the last post was about these Soft Baked Pretzels. It's not that I haven't been baking and cooking away, but rather I've been trying to perfect my version of the best classic chocolate chip cookie. After numerous recipe testings and listening to feedback from my select group of cookie critics, I finally found "the one" that met all my chocolate chip cookie criteria -- crispy around the edges, on the thinner side but not flat, chewy in the center, not too sweet, a little salty, perfect chocolate to dough ratio, puddles of melty layered chocolate, good the next day, and most importantly, not cakey. I hate cakey.
The recipe comes from Ashley Rodriguez of Not Without Salt on Food52 (one of my favorite blogs -- have you seen their dreamy office kitchen workspace makeover on Remodelista?). I even tried altering the recipe just a bit to see if some of my favorite elements (espresso powder, semi-sweet chocolate chips, etc.) from other recipes would make this even better. But it is perfect as is according to me and my taste buds.
Puddles and layers and flaky salt -- oh yeah!
A few must do's to make this cookie perfect:
+ Use a high quality (it really makes a difference -- the cheap stuff doesn't melt/puddle the same or taste the same) dark chocolate bar such as Divine or Valrhona and chop it up. Don't think I'll ever go back to chips unless it's an emergency.
+ Don't overmix
+ Always refrigerate the dough
+ Always sprinkle that flaky salt on top before baking
+ Let the cookies cool on the baking sheet for at least 5 minutes