p.s. Best Chocolate Chip Cookie Ever? (Nº 15)

secret ingredients REVEALED at last

P.S. I’ll be serving these cookies tomorrow, Sunday, June 23, at Marché in Falls Village, CT—across from 100 Main, the Bunny Williams store—from 11am to 2pm. Please come by if you’re around and haven’t melted.

I know a million different chocolate chip cookies have been called “the best” or “perfect,” so let’s just call these ones my personal favorites—and hopefully, eventually, yours. (You may have tasted them at my popup last year in Cornwall Bridge, where they were consistently the best-seller.)

Below, I share the details of just what makes them so good (and different). Don’t be scared to put ice cream between a couple of them for an ice cream sandwich.

Enjoy, and let me know what you think. Talk to you soon (and see you tomorrow?).

Brian

CHOCOLATE CHIP COOKIES
(a.k.a. MY BEST EVER CHOCOLATE CHUNK COOKIES)

I’m a lover of the soft-and-chewy chocolate chip cookie, so if you’re looking for crispy-crunchy, look elsewhere!(—or just bake these longer?)

There are some ingredients in these cookies that make them extra special. Let’s take a look:

Date sugar, a.k.a. date powder: Although this recipe includes date sugar—which is whole dates, dried and ground to a powder and therefore much more nutritious than cane sugar—I do not claim that these cookies are “healthful;” they also contain cane sugar in two shades: white and dark brown. The date sugar brings an extra caramel-y depth and chewiness to the dough, while the cane sugars make it possible for the dough to melt and spread and actually caramelize while baking.

Oat flour: Likewise, this is no attempt to turn these cookies into a “health food.” Oat flour also helps with chewiness and adds some heartiness to the texture and a sweet caramel-y note to the flavor.

Cacao nibs, ground coffee, and nutmeg: These ingredients add a lot of subtle complexity to the cookies. The cacao nibs and ground coffee balance the dough’s sweetness with some bitterness. Cacao nibs add a touch of texture; coffee accentuates the dark chocolate and the brown sugar’s molasses; and nutmeg adds a sweet warmth.

Topping the cookie dough before baking with a piece of chocolate and some flaky salt is the final touch that makes the finished product so good.

Now that I’ve revealed all my secrets, let’s get to the recipe…

Yield: 14 cookies
Active time: 35 minutes
Total time: 2 1/2 hours

INGREDIENTS: