When our family moved to Seattle three and a half years ago, I attempted my usual chocolate cookie standby only to find that it turned out completely different in my new location. Unrecognizable even. The cookie's identify crisis was likely due to the change in elevation and air moisture--which made sense--but was nonetheless disappointing. To where would I turn on a bad day without a go-to chocolate chip cookie recipe on hand? As a remedy to this unfortunate predicament, I then spent the new few years trying to revamp the recipe to my liking (this part my family and friends enjoyed a lot). I am not exaggerating when I say I've modified this recipe probably 20 times (and may continue to do so...who knows?!), as I tried to create what I felt was the perfect cookie.
I am aware of the strong opinions out there regarding chocolate chip cookies. Some people like them soft, others crispy. Some like them puffy, and others like them more flat. Some like them with milk chocolate, and others enjoy them with dark chocolate. And last, some like them only dipped in milk and others prefer the cookie dough in it's glorious, raw state. It's all a matter of personal preference, of course, which keeps us all on constant lookout for the perfect cookie.
My version uses a good, semisweet chocolate; Guittard and Ghirardelli create fantastic chips and usually one of these brands is available at every standard grocery store. This recipe calls for eleven ounces of chips, which leaves a few left in the bag to munch on or to pawn off on your toddler (an ideal scenario if your child is like mine and begs for chocolate chips constantly). The easiest way to measure eleven ounces is to use a digital kitchen scale. They are an incredibly useful addition to every kitchen and cost around ten dollars. Last, these cookies are not overly sweet and have a kick of French gray sea salt there at the end. Good stuff, my friends. I hope you love them like we do!