How do you make chocolate chip cookies?
I got my recipe from the pastry chef at a fine dining establishment I worked at while in culinary school in San Francisco. It's the perfect mix of crunchy edges and chewy middle, with a serious whiff of vanilla and the most chip-to-cookie ratio I've ever come across. The secret? Most, if not all recipes tell you to cream the butter and sugar until fluffy - which helps to leaven the cookie while baking - he on the other hand told me to just mix the butter and sugar until incorporated, none of that fluffy stuff. This is what makes the cookie crunchy and chewy at the same time. It really is the best chocolate chip cookie recipe I've ever used. I make the whole recipe - which is a ton because it's written for the restaurant, and keep what I don't use in the freeze until I get a jones for warm chocolate chip cookies. O the unbaked cookie dough rocks too!

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