Chocolate Chip

Would you like a very most excellent chocolate chip cookie?

(The only problem is, you’re going to have to wait a bit…)

Chocolate Chip Cookies

Take your favorite recipe, and make a few adjustments.

  • Instead of using room-temperature butter, melt your butter to a brown stage. Not burnt, but to the point you’d take it for a “Sage and brown butter sauce.”
  • Use good chocolate. That’s a given. I used dark chocolate.
  • Take your ratio of granulated to brown sugar, and tip it in favor of the brown. Don’t use light brown; use dark brown sugar.
  • Add a shot of espresso.
  • Wait. Don’t bake the cookies right away. Wait 24-36 hours before you use this dough. It will make all the difference.

This is the type of treatment that will make the crispy on the edge, chewy-in-the-center style chocolate chip cookie. They may just become the world’s best.

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