Chocolate chip cookies are really important.
Sometimes it’s hard to see this for the plain and forceful truth that it is, especially when cookies are up against war and foie gras and heart disease and air pollution and really cute panda bears. So just trust me, if you must. I’m sure you’ll come around.
The trouble is, I think, that there are so many crap chocolate chip cookies out there in the world. It’s confusing. This classic is so abused, so taken for granted, that it’s hard to even remember sometimes what they are supposed to be. For me, the chocolate chip cookie is a staple. Not that I need to have them around all the time, just that they need to be within reach at about thirty minutes’ notice. I stockpile unsalted butter, dark chocolate chips, nuts. Just in case.
Now, I am sure that you have your own opinions about the way a chocolate chip cookie should be, so I’ll hesitate to call mine “perfect” out of respect for the diversity of opinions we’re likely to encounter among the gastronomically-savvy frequenters of food blogs on the Interwebs. But the cookies I’ve made here are pretty. darn. good. and they sure push my buttons just fine. They are big — about four inches in diameter and half an inch high. They are soft in the very center but not chewy. Their golden edges are crispy. They hold up well to dunking in both hot and cold beverages. They make fine ice cream sandwiches. They are rich in both chocolate and nuts, but not overwhelmingly so. I dialed back the goodies from the original recipe (thank you, Cook’s Illustrated) for two reasons: the cookie dough itself is really yummy and I think the goodies should be a treat within the cookie, not the whole show. PLUS they’re over half-whole wheat, which may ameliorate some of the guilt of eating two or three over the course of a day.