A big Ghiradelli on top!
Walnuts!
My husband and I have been searching for a great chocolate chip cookie recipe for a while. The one on the back of the chocolate chip bag just doesn’t cut it. It doesn’t make cookies that are up to the standards we place on our food. The cookies we’ve made with that recipe are usually hard. The first piece of the puzzle was an NPR story my husband heard about how the original Toll House recipe did not likely include bleached flour. The mills back in those days made what we would now consider unbleached flour. The lady on NPR had done a lot of research and she figured that the flour was one of the problems with the chocolate chip cookies these days. We also subscribe to Cooks Illustrated. In their May/June edition, Charles Kelsey wrote an article titled the Perfect Chocolate Chip Cookie. We made the recipe. We agree.
The recipe is fantastic and we followed it closely. We used all the same ingredients right down to the Ghiradelli Bittersweet chocolate chips. The cookies were slightly crunchy on the outside and nice and chewy on the inside. This is probably due to the recipe calling for the butter to be cooked prior to mixing and also the use of more brown sugar than white sugar. This magazine may be available at your local library. Their website does have recipes and videos, but you must subscribe. Go get it for free at your library and get this recipe!