Serious Eats: Recipes
Crisp and Chewy Chocolate Chip Cookies
The trick to these cookies is to take a block of chocolate, stick in the freezer, then shave it into shards (with the occasional chunk.) The chocolate bakes in layers throughout the cookie, giving it crisp and chew.
Note: I put a block of 90% cocoa baking chocolate in the freezer for 20 minutes until it was firm enough to shave with a sharp kitchen knife. Run the blade along the edge to get thin pieces, though the occasional chunk is OK.
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