Perfect Chocolate Chip Cookies

Chocolate chip cookies are not for the faint of heart. You may think, "Oh, well let me just go throw together some chocolate chip cookies real quickly," without a second thought. There is a science to this; a science which must be appreciated. There are also opposing philosophies. I strongly believe in the slight crispiness on the outside, chewy on the inside philosophy. You can disagree, but I'll think you're weird.

I use self-rising flour (which I think yields a better result), but you could make your own with 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, mixed well.


Perfect Chocolate Chip Cookies

• 1.5 sticks unsalted butter, melted and allowed to cool slightly
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla
• 2 cups self-rising flour
  
• 2 cups chocolate chunks (I like bigger pieces than just the chips)

Preheat the oven to 325.

Cream the butter and sugars in a stand mixer or with a hand mixer until very smooth (about 2-3 minutes). Add the eggs and vanilla, and beat until mixed (but don't over work the dough).

Add the flour, and mix on low until well-incorporated. Scrape down the side of the bowl as needed. Fold in the chocolate chunks.

Here is where you really need to pay attention. These steps are important. I'm not kidding.

Refrigerate the dough for at least 30 minutes. This causes the melted butter to solidify a bit, making the cookies less likely to be flat. Scoop the dough into small balls (maybe about 2 tablespoons each), and place on the cookie sheet, well-spaced.

In my oven, I bake them for 13 minutes exactly: you'll probably have to figure it out in yours. The edges should be barely golden, the but the tops should not. Remove the cookie sheet, and immediately transfer the cookies to a wire wrack to cool (crucial). Be very careful to not break the cookies as they will be very soft. The exterior will crisp just a bit as the cool, and they will be perfect.