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| August 29, 2016


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cookie countdown: champion chocolate chip.

It's time for the recipe you've been waiting for! I have made well over 500 of these cookies and plan to bake up many, many more. Am I biased in giving out the championship title to these cookies? Possibly. But I truly did give them a fair chance against the other two.

Didn't matter. They are simply that good.

As I mentioned previously in round two of the cookie countdown, I can't take all the credit for this recipe. However, there is one simple trick that boosts this cookie to champion status - once you learn the secret, I guarantee this and any of your favorite chocolate chip cookie recipes will be that much better.

Yes, guarantee. I am that sure of it.

The secret lies within the chocolate. Makes sense, right? After all, it's a chocolate chip cookie. Thing is, most cookies of this genre are... well, boring. You can make them thick, thin, chewy, crunchy - most of the essential changes really deal with texture. But what about flavor?

Get out your knife and cutting board. Place your left hand on the board and raise your right hand high. Repeat after me: I do solemnly swear to use multiple types of chocolate in my cookie recipes from this day forward.

Thank you. You have now been initiated into the nerdy club of picky eaters.

That's the secret - other than the fact that this recipe is pretty great all on its own. Instead of using two cups of chocolate chips, add in something a little less sweet. Try dark chocolate or bittersweet chunks alongside your normal semisweet chocolate chips... and tell me you don't notice an amazing difference.

I mentioned earlier that I prefer chewy centers with crispy edges - that comes with a flatter cookie. You'll notice when you prepare this dough, it's quite airy and smooth as opposed to a thicker, more traditional cookie dough. Unlike other doughs, there really isn't a need to allow the cookie dough to warm to room temperature before scooping it onto a cookie sheet - it's already soft enough as is.

If you prefer the thicker, puffier cookies like the browned butter chocolate chip cookies I shared, simply melt the butter before beating it with the sugars (or go ahead and brown it, if you're daring). This will allow the dough to sufficiently harden in the refrigerator, thus lessening the opportunity for spreading in the oven. Just be sure to pop the dough back in the fridge between baking your batches so it doesn't get too warm!

Cookie Countdown Champion.

If you haven't read about Saturdays with Suz already, I invite you to take a moment and read up a little bit on the history of Suz Bakes. Visit the post here!

Why? Chocolate chip cookies. I never repeated a recipe during the event, save for these. Everyone loved them, and while I served as a resident assistant, I passed these out during evening rounds (it made knocking on guys' doors much less awkward!).

I present to you a year's worth of happy tummies as proof that these cookies are fantastic. If there is only one recipe that you ever bookmark from my website, make it this. It will remain a forever favorite!


Third Place: Chewy Chocolate Chip

Champion Chocolate Chip Cookies

1½ cups all purpose flour
1¼ cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks unsalted butter, softened
½ cup granulated sugar
1¼ cups packed brown sugar
2 teaspoons vanilla
2 large eggs + 1 egg yolk, room temperature
2 cup mixture of semisweet chocolate chips and chopped dark chocolate

1. In a medium bowl combine flour, baking soda, baking powder, and salt.

2. In a larger bowl, beat butter and sugars until creamy, about 2 minutes. Add in vanilla, then the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Once combined, fold in the chocolate chips.

3. Wrap dough in plastic wrap or foil and refrigerate for at least 24 hours but no more than 72 hours.

4. To bake, preheat oven to 350 degrees. Scoop 1½-inch sized balls onto a lined cookie sheet and bake for 12-15 minutes, or until golden brown. Cool slightly (2 or so minutes) before removing to wire racks to finish cooling. Serves 4 dozen.

Recipe adapted from Handle the Heat

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