Controversial statement: all chocolate chip cookie recipes are basically the same.
Sure, some are better than others (The New York Times recipe is probably the best one out there) but they’re all different ratios of butter, brown sugar, regular sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and chocolate. And though different ratios will yield slightly different results, in my experience what matters much more than the recipe are the specific techniques you use to make your cookies. For internet purposes, let’s call them hacks and I’ve got six of ’em that’ll work with any chocolate chip cookie recipe and produce consistently good cookies every time.
Cookies, cookies everywhere and not a chocolate chip cookie in sight. Look, let’s be honest about Christmas cookies: they’re fun to look at but are they really fun to eat? Most of them taste like cardboard with over-sweetened frosting slathered on. While everyone tries to reproduce the cover of Bon Appetit (which is, admittedly, pretty stunning), why don’t you do what I’d do and make a batch of these comforting, hot from the oven chocolate chip cookies from one of America’s greatest bakers? As someone who makes a lot of chocolate chip cookies (Martha’s, whole wheat, Eric Wolitzky’s, ones with cranberries and oats) these may be the most wholesome and comforting I’ve yet made, partially because they’re packed with walnuts.
Citizens of America, it is my duty to inform you about something unholy, something sinful that is going on in that wicked city known as New York. Deep in the bowels of a village known as “West” is a veritable Sodom & Gomorrah of chocolate whose creator, a Frenchman!, is trying to tempt our children into evil with a contraption known as the “cookie warmer.” This sick device results in the dangerous, corrupting specimen you see above!
Sometimes we think we know things, but we don’t really know them.
For example: for a long time I’ve known that you can put unbaked cookies, biscuits and/or dinner rolls in the freezer, instead of the oven, and that after letting them freeze on parchment paper-lined cookie sheets, you can put them in Ziplock bags and conserve them for later use. Even though I knew that, I didn’t really know that; if I’d really known that, I would’ve realized, in all caps: “HOLY CRAP! I CAN HAVE HOT HOMEMADE COOKIES, BISCUITS AND/OR DINNER ROLLS WHENEVER I WANT THEM!” And even though I knew it as a fact, I hadn’t lived it; but now that I’ve lived it–I’ve been there and smelled the hot biscuits–I can share with you what I saw at the top of the mountain, the revelations of the kitchen freezer.