… from the California Kitchen
How you doin’? From the archives of the Choclatique website, here is one of our best cookie recipes—in fact, and I’m going out on a limb here, it’s the best damn cookie I’ve ever eaten EVER. It was inspired by the original Toll House formulation, but considerably amped up with four kinds of chocolate chips and chunks.
Ever since Ruth Graves Wakefield and her chef Sue Brides invented the original Toll House cookie back in 1933 bakers have been trying to improve on the original. The Toll House Inn was in Whitman, Plymouth County. It was about halfway between Boston and New Bedford and a safe place to stop. It was a place where passengers had historically paid a toll, changed horses, and ate a home-cooked meal. When the Wakefields opened their business, they named the establishment the Toll House Inn. Ruth cooked and served all the food and soon gained local fame for her lobster dinners (yum) and desserts (yum, yum). People from across the region visited the Toll House. Her chocolate chip cookies soon became very popular.
I can tell you from personal experience, the original recipe is hard to beat—well, that is until now. And I’m not sure whether we’ve improved on the original or invented a totally new type of chocolate chip, chocolate cookie. To my taste most any cookie is good, and these cookies are exceptional. They are loaded with lots of chocolate flavors, have a wonderful texture and they are simple to make.
Large or small, these 4X chocolate chunky cookies are a little crispy on the outside and chewy on the inside. For best results, refrigerate the batter for up to 48-hours before baking, as this allows the dough to fully form a mature well-blended flavor and texture.
Prep time: 15 minutes
Refrigerate time: 1 hour up to 48 hours
Bake time: 10 to 12 minutes
Cool time: 30 minutes
Yield: 12 large cookies
3/4 cup dark brown sugar
1/2 cup, plus 1 tablespoon unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder, sifted if clumpy
3/4 teaspoon baking soda
1 cup milk chocolate chips
1/4 cup dark chocolate chunks
3 tablespoons white chocolate chips
ChefSecret: For extra-large, flying saucer-sized cookies, divide the dough into just 5 portions and bake for 12 to 15 minutes.
Covid-19 Quip of the Day: “Attention, Attention, your Nose and Mouth are now considered ‘Private Parts.’ Keep them covered until further notice.”
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