Still on a mission...

A couple of weeks ago I wrote about how I am on a life long mission to find the perfect chocolate chip cookie. I also mentioned a recent article in the New York Times where the writer had gone on a similar mission. The article also gave a recipe for the perfect chocolate chip cookie, so I tried it out last week.



These are my NY Times cookies.

One of the keys with the recipe was to rest the cookie dough for 24 hours before baking. I did this, but I am not sure that it made a huge difference. The mixture was fairly dry anyway and I don’t know what the chilling added. I thought the cookies were really yummy, but I was still not convinced that they were the perfect chocolate chip cookie.

So, I took matters into my own hands, converting a recipe that I think had the perfect amount of crunch and chew, from a double chocolate cookie to a single chocolate chip cookie. This cookie is the one pictured at the top of this post. This cookie had all brown sugar – no white. I think it turned out really well. It had a certain amount of height and the ratio of crunch to chew was almost perfect. So far, this recipe is my favourite. Although, I have begun to wonder whether I actually prefer the condensed milk version of chocolate chip cookies, which is why I am having difficulty finding the perfect one made with eggs instead!

Almost Perfect Chocolate Chip Cookies

125g butter
1 c brown sugar
1 egg
1 1/3 c flour
¼ c self raising flour
1 tsp baking soda
1 c chocolate chips

· Beat butter and sugar and then stir in egg
· Mix in dry ingredients
· Place spoonfuls on tray and flatten slightly
· Bake at 160 for 15 minutes or until golden brown
Cool on trays for 10 minutes before moving to racks to cook completely