These chocolate chip cookies or nothing at all
from one of our readers, Kate Davis. This is truly the best cookie that I have ever eaten, and I have eaten a lot of cookies. My nickname in the Test Kitchen is Sugarman Martinez. So that alone, uniquely qualifies me to judge a cookie.contest early this year, I instantly knew I needed this cookie in my life. Browned butter and toffee in a chocolate chip cookie—are you kidding me?? Chocolate and caramel is a holy combination and the flavor essence of a good chocolate chip cookie.
In these cookies, bittersweet chocolate discs are used. I know, seems fussy, until you realize how glorious they taste and melt.And here’s why. Unlike chunks or chips, they are thin and wide. When the cookies bake and the dough spreads, you will get thin layers of melted chocolate sandwiched between buttery warm cookie. If that didn’t sell you, then you are a monster and you shouldn’t be reading this story.
And secondly, this cookie uses brown butter which combines the best of all the non-chocolate flavors like nuttiness, butterscotch, and caramel. Think dulce de leche, but in melted butter form. As if that weren’t enough, throw in a Skor bar or two—I mean, all that toffee. and the kitchen was asked to prepare some snacks. So I made about 120 of these cookies, thinking that there would be some left over for the next day. There were none. The staff could not stop talking about them .
So if you are ready to throw away every other chocolate chip recipe you have ever read, then grab a couple of Skor bars and brown some butter and you too will be ruined to every other cookie on earth.
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