Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier.
Let’s talk about that ubiquitous cookie you’ve made countless times. Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier. Perhaps the key to flavor doesn’t lie in the ingredients but in the method. Here I take a standard chocolate chip cookie and find a way to make it just a little more extraordinary.
CHOCOLATE CHIP COOKIES
In a medium mixing bowl, mix the coconut oil and sugars until well incorporated. Add eggs one at a time and stir to combine. Add vanilla, baking soda, and salt and mix well, making sure there are no lumps. Add flour and mix until just combined. (We don’t want to form too much gluten to ensure soft cookies.) Slowly fold in the chocolate chips.
Method 1: Bake Now
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or a tablespoon, scoop cookie dough onto a baking sheet, spacing them 3 inches (71⁄2 cm) apart. Bake for 11–13 minutes or until the edges brown and the cookies puff.
Remove from the oven and allow to cool slightly. The cookies will collapse. Transfer to a cooling rack to cool completely. Enjoy.
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