Greg D’Alesandre, Chief Sourcerer at Dandelion Chocolate, shared this recipe when he joined us on Food with Mark Bittman.
“To create these cookies, we visited our favorite bakeries, lined up eight cookies in the kitchen, and tasted them blind. Everyone has an opinion about whether a chocolate chip cookie should be thick and doughy, or crunchy and crisp. How much chocolate should be in it, and how big should the cookie be? We settled on what we think is the perfect combination of crisp edges and soft insides. As for the chocolate chips, the factory didn’t produce them yet, so we made our own. The process involves melting and tempering chocolate, pouring it onto a baking sheet cooling the sheets, and cutting them by hand into squares. Years of chip-making led us to fashion our own chocolate chips.
Some classic combinations just can’t be improved. The caramelized, brown-sugary flavors of the cookie blend beautifully with nutty notes and classically chocolatey flavors, and while you could try something fruitier or even earthy, there’s nothing like an original.” — Dandelion Chocolate
PrintDandelion Chocolate’s Maybe the Very Best Chocolate Chip Cookies
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Makes 20 very large cookies 1x
Time 45 minutes
Ingredients
- 1 cup (220 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 3/4 cup, packed (156 g) light brown sugar
- 1 large egg
- 1 tsp (4 g) vanilla extract
- 2 1/2 cups + 2 tbsp (315 g) all-purpose flour
- 1/2 + 1/8 tsp (3 g) baking soda
- 1/2 + 1/8 tsp (3 g) baking powder
- 1 tsp (3 g) kosher salt
- 1 1/2 cups (227 g) 70% Large Chocolate Chips
Instructions
- Preheat the oven to 350°F (176.7°C), and line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed about 3 minutes. Add the egg and vanilla, and mix on low speed until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients in two additions, mixing on low speed to just combine after each addition. Scrape down the sides of the bowl with a spatula as necessary. Mix on low speed until just combined, about 2 minutes. Add chocolate chips and mix on the lowest speed, just until chips are distributed evenly throughout the dough.
- Although you can bake the cookies at this point, we recommend refrigerating the dough overnight (chilling the dough for at least a few hours produces a chewier, more flavorful cookie with better color and even spreading). When you’re ready to bake, scoop out 1/4 cup (60 g) portions of the dough, roll each into a ball, and press the dough balls down slightly.
- Place the dough on the prepared baking sheets, but do not crowd the cookies; we recommend no more than 6 cookies per baking sheet. They will look enormous.
- Bake for 12 minutes, until golden brown on the edges, rotating the baking sheets 180 degrees halfway through to ensure even coloring. These are delicious served warm, or completely cool them on the baking sheet and store in an airtight container for up to 2 days.
— Recipe courtesy Dandelion Chocolate