For New Year's Eve, which we spent in this year, I decided to make some chocolate chip cookies to fulfill a week long craving. Determining that none of my previous cookie recipes would be sufficient for what I felt I wanted, I turned to Cook's Illustrated and found the Thick and Chewy Chocolate Chip Cookies recipe.
(I also used the opportunity to try to ressucitate some dry light brown sugar in my cupboard, which I successfully did by placing a slice of apple in an airtight container with the sugar overnight. This technique worked FAR better than the day-of microwaving water in a container next to the dry sugar, and is one that I will repeat again.)
I basically followed the recipe as is, and used a combination of leftover bittersweet chocolate rounds and semisweet chocolate chunks for approximately 1 cup of chips. I think the trick to getting these cookies to achieve the "bakery look" is to truly follow CI's suggestion for forming the dough, which involves scooping a quarter cup of dough, ripping it in half, and then shoving the two dough pieces back together with the "ripped" sides facing up.
The result was pretty solid – large, soft and chewy interiors, slightly crisp exterior, and perfect cookie flavor. The cookies were slightly dry two – three days after baking them, but definitely perfect for day-of baking for a quick potluck or children's party.
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