Would you like a very most excellent chocolate chip cookie?

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

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.

This entry was posted on Saturday, May 9th, 2009 at 11:17 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.