Since we’ve all been eating kale chips for the past couple of days (we have, right?) I think we deserve a cookie.
But not just any cookie will do. It has to be this cookie.
Once I stumbled upon this awesome post I had an epiphany. Life is too short to eat mediocre cookies.
Stella from BraveTart is a Culinary Institute of America trained baker, so when I read her 10 tips for a better chocolate chip cookie I jumped right aboard that train and made a batch of cookies.
Oh. My. Gawd.
These cookies are irresistibly, betcha-can’t-eat-just-one good! I’ve been using the same exact recipe for CCCs for years and they’ve always been good – obviously, or I would have found a new recipe by now. Duh – but they’ve never been this good. These were easily the best CCCs to ever come out of my oven.
I only implemented half of the tips so go to BraveTart if you want to read about all ten. I can’t even begin to imagine how extraordinary a batch of cookies would be using all ten of them. Stella’s pearls of wisdom are highlighted with asterisks in the recipe below.
I recommend taking the butter out of the fridge to soften right now. It takes a while, ya know!
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- **1/4 teaspoon nutmeg** (I hate nutmeg but I took Stella’s advice and it totally worked!)
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
- ½ to 1 cup chopped hazelnuts
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar, and white sugar. **Do not overbeat. Only beat until combined or you will incorporate too much air, causing cookies to puff up and then flatten out**.
- Mix in the eggs and vanilla.
- Combine the flour, baking soda, baking powder, salt, and **nutmeg** and add to the butter mixture. Stir until just blended.
- Stir in the white and semi-sweet chocolate chips.
- Stir in the hazelnuts.
- **Refrigerate dough at least 2 hours or overnight** (I had trouble with this one so I baked some right away and chilled the rest).
- Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. **Sprinkle with sea salt**.
- Bake for 10 to 12 minutes.
- **Upon removing cookies from oven, quickly sprinkle a few extra chips on top of each cookie**.
- Transfer to wire racks to cool completely.
Adapted from allrecipes.