It should come as no surprise that these cookies are featured in my first blog post. These are the cookies that I have been making for years, regularly and often, sometimes for myself and sometimes to fill requests from friends and family members. This is a recipe that I swear by. Sometimes I even keep a little extra cookie dough in the freezer, for those chocolate-chip-cookie-craving emergencies.
This recipe is from Cook’s Illustrated, and the title is theirs: “Perfect Chocolate Chip Cookies.” And, if you ask me, they are.
Browned butter brings depth of flavor to these cookies. The aroma alone is incredible. The dough is sweet, but balanced by a touch of salt and high-quality semisweet chocolate chips. And while the recipe may have a few more steps than the typical cookie, the ingredients are ones you’ll probably have at home, and the few extra minutes of work are worth it.
Last weekend, the Bay Area was hit with some pouring rain. Rain was much-needed after months of drought, but after a few days of drizzle, the gloom set in. This was the view from my kitchen window:
To make the most of the weather, I went on a rainy-day walk. These cookies made the perfect snack after. I mailed a few to my little sister for Valentine’s Day, and she loved them, too.