Whenever I see a recipe labeled as “The Best Ever _____” I’m one part intrigued and other part eye roll because it’s touted entirely too much. Very seldom is something worthy of the title. I’m of the belief “Best Evers” typically only fall under the category of someone’s, “My Favorite” which, of course, they deem ‘Best Ever’. Right? We nurture our taste buds based on what we’re used to and quite likely, what we grew up with because food can certainly tease out a memory, a time, a place. Also, more often than not, recipes don’t vary enough to alter the taste of something to make a drastic enough difference.
When I came across this recipe and noted enough of a variation, I figured I’d give it a go. I opted out of using the maple extract because I’m not a fan of maple and have enough of a discernible palate to taste the difference, even at a half of teaspoon. Case in point: growing up during Christmas, my mom would make red, white, and green cookies using the cookie press and I could taste the difference – the only difference being the dye. My brothers refused to believe me and were somewhat awestruck after they blind folded me to the point I couldn’t even make out any light whatsoever and could; in fact, tell the difference between the cookies based exclusively on taste.
Is this a good cookie? Yes. Is it something I’d label Best Ever? No. What did I like best about it? Turbinado sugar, for sure. Try it for yourself to see what you think.
- 1 cup (2 sticks) salted butter, softened (I used unsalted)
- 1 cup brown sugar, packed
- 1/3 cup white sugar
- 1/3 cup raw sugar (aka Turbinado), more to top on dough balls
- 2 large eggs
- 1 tbsp. vanilla extract
- 1/2 tsp. maple extract (I omitted this)
- 3 1/4 cups all-purpose flour, spooned & leveled
- 4 tsps. cornstarch
- 2 tsps. baking soda
- 1/2 tsp. salt
- 1 10oz bag mini semisweet chocolate chips
In a large bowl, beat the butter until light & fluffy, about two minutes; scraping the sides and bottom. Add the brown, white, and raw sugar; beat for 1 minute. Add the eggs, vanilla extract and maple extract; beat until combined. On top of this mixture, add the flour, cornstarch, baking soda, and salt & use a small spoon to stir it in. Beat on low speed just until flour is incorporated; scrape the sides and bottom. Stir in the mini chocolate chips.
At this point, you can tightly cover and chill the dough for several hours or a day, or not, do whatever floats your boat. Line a baking sheet with parchment paper, sprinkle a little raw sugar on the top of each dough ball, and bake at 350 degrees for 9-11 minutes. Remove from oven, allow to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Recipe from: https://thefoodcharlatan.com/best-chocolate-chip-cookies/