I can’t count on two hands the number of batches I made of these cookies. I need my toes to count them all! We have been up to our ears in chocolate chip cookies for the past two weeks. But enough with the body parts and on to the cookies.
I firmly stand in the “thick and chewy” chocolate chip cookie camp. I’ve made many batches of chocolate chip cookies over the years but none of them were ever perfect. None of them were ever my chocolate chip cookie. So I made batch after batch after batch after…you get the picture.
I brought two test batches into work one day last week to get opinions. When someone asked me the difference between the two and I explained (one had all brown sugar, the other a mixture of white and brown sugar, naturally), his response was that I had too much time on my hands. Maybe…but not when it comes to these cookies. I have got them down pat now. Down pat!
These chocolate chip cookies will appeal to those who like ‘em thick and chewy and those who prefer them thin and crispy. How? By rolling each ball of dough in crushed potato chips before baking. Pretty nifty, huh? This way, I can enjoy my thick and chewy cookie but those that like them crispy get the crunch and slight saltiness from the chips.
Perfecting simplicity is tough, especially when it’s a chocolate chip cookie. But I think I’ve come pretty dang close with these.
Double Chip Cookies
Makes 10 2-ounce (3.5 inch) cookies
12 1/2 ounces unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
6 ounces unsalted butter, melted and cooled
7 ounces light or golden brown sugar
3 1/2 ounces granulated sugar
2 whole eggs
2 egg yolks
1 teaspoon vanilla extract
12 ounces roughly chopped chocolate (I used Valhrona)
6 ounces crushed potato chips (use a heartier variety like Kettle Chips)
Preheat the oven to 325 degrees. Line two half sheet pans with Silpats and set aside.
Combine the flour, baking soda and salt in a medium bowl and stir with a fork to combine. Set aside.
In another medium bowl, stir together the sugars and the melted butter until fully incorporated. Add the eggs, egg yolks, and vanilla and stir to combine. Add the flour and fold until all of the flour mixture is just incorporated. Add the chocolate and stir to distribute evenly. Refrigerate the dough until it firms up, at least half an hour.
When the dough is ready to scoop, measure out 2 ounce portions and roll into a rough ball. Roll in the crushed chips, squeezing gently to press the chips into the dough. Place on the prepared baking sheet three inches apart (these will spread quite a bit) and flatten them slightly with the heel of your hand. Bake for 20-22 minutes, rotating the sheets half way through. The edges will be golden brown and the center will be set, but not firm. Let cool on pans, then transfer to an airtight container. The cookies will keep for up to five days.