What’s a food blog without a chocolate chip cookie recipe, right? But since you probably already have a favorite, I won’t try to convince you that these are “The Best” or, as the Model Bakery claims, “The Ultimate” chocolate chip cookies.
(But they are though).
Instead, I would only suggest that the next time you have a craving, and maybe that craving is a little more urgent than the 72-hour chilling time demanded by the famous New York Times recipe allows, you try this one. Just tryyyyy it.
I think that when you find yourself with a perfect chocolate chip cookie, tender with a chewy interior, slightly crispy edges, and amazing caramelized flavor within 30 minutes of being hit by said craving, you will be very happy indeed. But don’t take my word for it. This little food critic in the making is not above begging when it comes to these cookies.
Since I tend to keep a lot of chocolate around, I like to step it up when I make these and use equal parts milk, dark, and white chocolate instead of just dark. I also prefer chopped chocolate to chips. The larger pieces form delicious pools while the little shards permeate and flavor the dough.
I also used to underbake chocolate chip cookies to keep them moist, but I let these get nice and golden brown. The use of brown sugar exclusively keeps them moist and gives them that incredible caramelized flavor.