Today is my most favorite day of the food calendar year. More than any other celebrated food… today is my day. It’s national chocolate chip cookie day.
True confession: I am a chocolate chip cookie fanatic. Giving in to my deep dark chocolate desires is not an uncommon practice for me – and these famous cookies certainly fit the bill. But let’s be honest. No two chocolate chip cookies are alike, and I’m a bit of a snob when it comes to “liking.” I don’t settle for just any old chocolate chip cookie. Nope. It’s got to be totally worth it. I want a perfect cookie-to-chip ratio — not so many chips that you can’t taste that buttery-crisp cookie that crumbles just at the right moment – dissolving right on top of those taste buds. Ideally, that cookie will have at least two different kinds of chocolate – semi-sweet and dark – to hit all levels of chocoholic cravings. A little gooey in the middle, buttery crisp on the edges, and a sprinkle of salt to balance all that sweet. And if I’m forced to lick some extra chocolate off my fingers once I’m finished… even better. No nuts, no dried fruit, no coconut, no candies – no monkey business in my cookies.
When making our Browned Butter Chocolate Chip Cookies, I set out to create a perfectly desirable cookie and made a few tweaks to highlight and emphasize all things good in this tasty little treat. The butter is browned to draw out a deeper flavor and amps up the richness in the cookie itself. Whole-wheat flour gives a nutty twist, and a pinch of salt balances the sweetness of two sugars. And yes, both semi-sweet and dark chocolate chips take these cookies to the extreme.
See our entire collection of healthy chocolate chip cookies.
Never settle for a less-than-perfect chocolate chip cookie. Life is just too short.
And the best way to eat them? Right out of the oven.
What’s your favorite way to eat a chocolate chip cookie?