I am very specific about chocolate chip cookies: I like crispy, buttery, brown sugary cookies with only a few chips. I like chocolate a lot, but with these cookies I want it to complement the crisp cookie rather act as the singular, overpowering, dominant flavor.
With thanks to my guru Jeffrey Steingarten, I have come pretty close to my ideal. His recipe was near perfect, but had too much chocolate for my tastes, and I used dark brown sugar to his light/dark mixture (I just love the molasses flavor). You can always add more chocolate chips to this recipe if you want.
For this batch I also baked a few cookies with no chips mixed in at all, testing my theory that I really like the cookie bit more than the chocolate. They were delicious, and would be wonderful with some ginger grated in. Next time.
Crispy Chocolate Chip Cookies
makes 4 dozen
2 cups all-purpose flour
1 tsp sea salt
1 tsp baking soda
2 sticks butter, room temperature
1 cup dark brown sugar, packed
.75 cup white sugar
1 tsp vanilla extract
1 Tbsp. water
.75 cup chocolate chips
Preheat oven to 375 degrees. Combine flour, salt, and baking soda in a bowl, set aside. In a mixing bowl, cream the butter and both kinds of sugar. Add the vanilla, water, and egg, and beat together. Beat in flour mixture, then stir in chocolate chips by hand (if you want some non-chocolate cookies, now is the time to take some dough out).
Drop onto Silpat-lined baking sheets (or you can use non-stick aluminum foil) using a mini ice cream scooper for uniform cookies. Bake for about 10 minutes. Let cool for at least 5 minutes on the sheet before removing to a wire rack for further cooling--they will be soft, but will crisp up as they cool. Enjoy!