I’ve been looking for the “perfect” chocolate chip cookie for about as long as I’ve been baking cookies. What I wanted was a fairly straight-forward method that didn’t involve a complete re-design of the chocolate chip cookie or an overnight rest in the fridge (because when I want chocolate chip cookies, I want them now, not tomorrow). I’ve tried the original Toll House recipe, dabbled in thin/crispy versions, large/cakey versions, changed baking times and temperatures, and tried different flours, all of which promised to give the “perfect” cookie but just… didn’t.
…