I can’t believe that I’ve had the Baked: New Frontiers in Baking book FOR TEN YEARS, and have never made the Chocolate Chip Cookie recipe! Blasphemy! That’s why I was so excited when our Baked Sunday Mornings group announced we’d be going back to the Baked boys first book; there are still so many recipes I haven’t made from it*.
This a straightforward CCC recipe. You don’t have to brown the butter. Or make a special trip to the store to pick up bread flour. Or bang the pan in the oven every 5 minutes (although I do want to try that recipe!). The only extra step is to chill the dough for six hours (or overnight) before baking, but that’s the standard for all Baked cookies.
These baked up nicely, with golden brown edges (maybe too brown? I lowered the oven to 350° after the first tray). They reminded me of the chocolate chip cookies we used to eat from my high school cafeteria, with crispy edges and gooey centres.
*The ones I’m looking forward to the most: Peanut Butter Crispy Bars, Root Beer Bundt Cake, S’more Nut Bars, Classic Diner-Style Chocolate Pie.
You can find the recipe here!
More Baked Sunday Mornings here!
More Chocolate Chip Cookies:
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