I apologize for being a tease and making you wait two days for these, but considering I ate them all and had to make another batch, I hope you will understand.
I don’t want to brag, but I make a silly good chocolate chip cookie. Growing up, I had my family convinced that I added a secret ingredient and kept them guessing by kicking them out of the kitchen every time I made a batch, but here’s the truth… I use the recipe on the back of the chocolate chip bag.
Alright, I do make a few changes. The biggest one being the proportion of white sugar to brown sugar. If you want a caramelized crisp bottom instead of a thick crunchy one, you have to use more brown sugar. Secondly, you must refrigerate your dough before baking. I repeat, cool the dough down! I know this seems stupid and a waste of time, but it is the kicker to a good cookie.
Here’s the thing…you know how the recipe calls for softened butter? Well, softened butter = a spread out, thin cookie. So chilling the butter keeps the dough in one place, making a layered masterpiece. Try it once, I beg you!
For the Recipe, click here:
