I have made countless chocolate chip cookies since I was a kid. I remember making cookie dough with my sister and never actually baking a single cookie because we liked the dough better. I also remember have a big belly ache after we were done. Every cookie I made was only really good right out of the oven and hard as a rock about 30 minutes later.
I found City Bakery here in NYC from the Martha Stewart show. I traveled all the way down to Chelsea just to try this tart that they featured on her show. The tarts were expensive and amazing. I also discovered the ultimate chocolate chip cookie. It was exactly was a chocolate chip cookie should be crispy on the outside and chewy in the inside. After that cookie I decided I was on a mission to figure out how to make mine the same way.
I watched the food Network where Alton Brown broke down why a cookie is cakey, crispy, flat and chewy. I tried applying what I learned and still couldn't get it right. I googled how to make City Bakery chocolate chip cookie and found an article where the baker, Maury Rubin revealed some tips on how he makes his cookies. Oh boy was I excited and this is the recipe that came to be.
Tips: Use cold butter instead of room temperature, Have dough sit in the refrigerate for at least 24 hours (I can never make it that long but noticed the longer they sit the better they are), and DON'T OVER COOK.
1 1/2 c. Flour
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter cold and cut into pieces
1/2 c. sugar plus 2 tbs
1/2 c. brown sugar plus 2 tbs (tightly packed)
1 tsp. vanilla extract
1 large egg
1 c. chocolate chips
In a medium bowl sift together flour, baking soda, and salt and set aside.
Using a mixer fitted with a paddle attachment cream the butter on medium speed until pale yellow. Add sugars and vanilla. Cream together until smooth.
Add egg on low and stop once incorporated. You don't want to over mix.
On low speed, add flour mixture until just incorporated. Scrape down the sides and using a wooden spoon combine chocolate chips.
Scoop dough into balls with small ice cream scoop into a container and refrigerate for the day. Bake at 375 degree about 2 inches apart for 10 to 14 minutes. I like to turn the pan after 10 minutes of cooking and cook another 2 to 4 minutes.
Give these a try and I promise you will see a difference. You can also freeze them just like this and bake right out of the freezer. You will have to bake a little longer but still same result.