This recipe is, like so many recipes I contrive, a fluke. It's really just hijacked from The New Best Recipe: Revised Edition. Admittedly, this edition that I own isn't my favorite, but in fact, The Best Recipe (1999, 12th edition) that my parents' have. Get your hands on either and you're in business...but really: get your hands on that '99 one and get me a copy, too!
Preheat oven to 325 degrees.
Ingredients:
2 cups plus 2 tbsp. unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Kosher salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup of packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 tsp. vanilla extract
1 cup semi-sweet chocolate chips (I prefer these from Ghirardelli)
1/2 cup chopped semi-sweet baking chocolate (or other chocolate, even milk is fine)
1 cup mini semi-sweet chocolate chips (I prefer these from Ghirardelli)
1 1/2 tbsp. flaky (finishing) sea salt (I prefer this from Jacobsen Salt Co.)
FIRST: Adjust racks in the oven to upper- and lower-middle positions. Line two baking sheets with parchment or rub with Crisco or butter and a paper towel.
THEN: Whisk the flour, baking soda, and salt together in a medium bowl. Meanwhile, in another bowl, mix the butter and sugars until completely blended (either by hand or with an electric mixer -- I prefer the latter for speed and ease). Beat in the egg, yolk, and vanilla until combined. Gradually add the dry ingredients, mixing constantly, until all are well-combined.
THEN: Using a spatula or spoon, fold in the chips gradually, to taste. Eye the chip amounts out, adding each type in intervals; rotate from each chocolate type to the next rather than gradually and completely adding one and then another.
FINALLY: Roll a 1/4 cup or less of dough in your hands into a ball. Using your hands, crack the dough ball in half to create a jagged surface. Then rotate the two halves 90 degrees so the jagged edge faces the top, and recombine the sides. Meld the two halves together without smoothing out the top. Place about 2" apart on the sheet and bake for 15-18 minutes. Sprinkle with flaky sea salt while still hot. Serve warm.
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