The Chocolate Chip Cookies
The headnote says, “It’s the recipe that started it all. A classic confection with a creamy addition that yields my idea of the ultimate CCC: perfectly chewy centers that taper off into slightly crunchy edges. While there are a million and one chocolate chip cookie recipes out there, this one is a triedand-tested, five-star favorite with hundreds of thousands of loyal fans around the world. Secret ingredient aside, the real key to perfecting these cookies (and honestly, all cookies) is letting the dough firm up in the fridge before scooping and baking the cookies. The added chill time re-solidifies the butter and ensures the texture will be spot-on. Grab the schmear and get mixing!”
Secret Ingredient: Cream Cheese
Prep: 2 hours 20 minutes (including chilling)
Cook: 15 minutes
Yield: 24 cookies
2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt
¾ cup (1 ½ sticks) unsalted butter, at room temperature 1⁄3 cup cream cheese, at room temperature
½ cup white sugar
1 cup packed light brown sugar
1 ½ teaspoons vanilla extract
2 large eggs, at room temperature
1 (12-ounce) package semisweet chocolate chips (2 cups) Large-flake sea salt, for topping
Kelly’s Note: Store cooled cookies in an airtight container or sealable plastic bag at room temperature for up to 3 days. In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, white sugar, brown sugar, and vanilla extract until light and fluffy, about 2minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.
Add the flour mixture, beating just until combined, then add the chocolate chips and beat until combined.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2hours or up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
Drop 2-tablespoon mounds of dough onto the baking sheets, spacing them at least 2inches apart. Bake the cookies for 12to 15minutes, rotating the baking sheets halfway through, until the cookies are golden brown on the edges but still slightly underbaked in the centers. Remove the cookies from the oven and immediately sprinkle them with the sea salt. Cool the cookies on the baking sheets for 5minutes then transfer to a rack to cool completely.
Once you make risotto with pineapple juice, the “secret” ingredient in the recipe, you’ll be hard pressed to go without it ever again.