Celebrating National Chocolate Chip Cookie Day!
It’s National Chocolate Chip Cookie Day! Whether you like them thick, chewy, thin, crispy. These babies are iconic and unlike some other food holidays, they are worthy of celebration.
Also, a shoutout to this New York Times recipe, which I eat because of Eboni, and it definitely lives up to the hype.
Here are some tips for the perfect Chocolate Chip Cookie. If you have any (or a favorite recipe) please share in the comments!
- “Melt the butter about half way in the oven…any more than that will start to make the cookies flat.” Pinch of Yum
- “Aging the dough a day or two in the fridge (no freezing) yields more complex flavor in the final cookie.” The Kitchn
- “Using all white sugar will give you hard, crunchy cookies. All brown sugar will give you tender, chewy cookies. Play around with the ratio until you get the cookie how you like it.” Design Mom
- “I make sure to use room temperature egg and egg yolk. Why room temperature? It’s important that your ingredients are all the same temperature. The butter is a little warm from being melted, so the eggs shouldn’t be cold. Typically, if a recipe calls for room temperature or melted butter, it’s a good idea to use room temperature eggs as well to obtain even disbursement among every cookie. To bring eggs to room temperature quickly, simply place the eggs into a glass of warm water for 5 minutes.” Sally’s Baking Addiction
Obviously, my favorite way to experience Chocolate Chip Cookies is to have someone else bake them for me. If you’re in Los Angeles, Stella Barra makes my favorite one. But my friend Kelly over at Studio DIY did some more extensive research. Just look at this downloadable map she has (designed by Striped Cat Studio).
Or if you NEED to have some in your oven but are too lazy to actually bake them, try Just Cookie Dough. Because it is essentially the perfect Chocolate Chip Cookie in a jar.