Recipe: The Ultimate Double Chocolate Chip Cookie
Contributor Lisa Fielding is a private chef and boutique caterer based in Manhattan who weekends in Litchfield County whenever possible. Many of her Manhattan clients are also Litchfield County weekenders, so work brings her to Northwest Connecticut as well. A Los Angeles transplant, Fielding was a former Hollywood film executive who segued into screenwriting several years ago, which enabled her to pursue her passion for food and entertaining. Lisa’s culinary skill set draws from a broad spectrum of dishes and ingredients.
I wrote this week’s article for purely selfish reasons. I wanted to memorialize the best chocolate chip cookie recipe on earth. That’s saying a lot. And I mean it. For years I have tinkered and tailored recipes to come up with my version of the perfect chocolate chip cookie: thin with lacey and crispy edges, a soft gooey center, studded with extra chocolately chocolate chips, overflowing with chocolate flavor and with a definitive crunch from a spattering of nuts. This quest of mine proved to be some version of the Holy Grail. For all of my trying I never got it right. The famous Toll House cookie is too cakey and fat. Other versions combined different fats and did not deliver the rich buttery taste I also crave. And finally, most chocolate chips are not chocolatey enough for me.
And then, last week, I made a determination that this was it — I was going to master a chocolate chip cookie recipe that would put Tate’s to shame (for a packaged cookie, theirs are pretty good). And I am happy to report, I was not only successful, but I would award myself a big fat gold star! Now I just have to figure out when the next cookie contest is so I can unveil this little beauty to a panel of discriminating judges (and I hope they are kids)! So here it is, folks. Take two of these with a glass of milk and call me in the morning.
Lisa’s Lacey Gooey Chocolate Chocolate Chip Cookies
Makes 3 dozen
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
1 cup all purpose baking flour
1 ½ cups oat flour (2 ½ cups oatmeal finely ground in the food processor)
1 tsp. baking soda
1 tsp. Maldon salt flakes
1 cup butter (2 sticks)
¾ cup white sugar
1 cup packed dark brown sugar
1/3 cup sweetened cocoa powder
1 tsp. vanilla
11.5 oz. (1 bag) Ghiradelli Milk Chocolate Premium Baking Chips
1 cup chopped pecans
1. In a mixing bowl, mix flour, salt, baking soda and cocoa powder.
2 In another mixing bowl beat butter and sugars until creamy.
3. Add eggs one at a time to butter mixture and beat well after each addition.
4. Add vanilla to wet mixture.
5. Gradually beat in flour mixture until well combined. Turn in chocolate chips and mix with a spoon. Then add the nuts and mix again.
6. Drop by 2 tablespoons onto prepared cookie sheet giving ample space between them as they will flatten when they cook. Bake for 10 to 12 minutes until done. Cookies should look crispy on the edges and soft in the center.