Who needs another chocolate chip cookie recipe? Well, if you like them with crispy caramel tasting edges and soft chewy chocolaty middles, then you need this one right here. One bowl, one spoon (plus an ice cream scoop) and a couple of interesting tricks make this cookie what it is. Added bonus, you can freeze the dough balls and have freshly baked cookies whenever you like! Thanks go to Poole’s Diner in Raleigh, NC for the only very slightly adapted recipe.
Poole’s Diner Chocolate Chip Cookies
- 1 1/4 cup unsalted butter (at room temperature)
- 1 cup sugar
- 1/2 cup plus 2 tablespoons packed light brown sugar
- 2 Large eggs
- 1 1/2 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoons sea salt
- 1 1/4 teaspoon baking soda
- 2 1/2 cups chocolate chips
Note that these cookies need to hang out, unbaked, in the refrigerator for 24 hours or so to achieve the best taste and texture.
Pay attention the mixing instructions as they are different from most cookie recipes. A stand mixer can be used but I had great results with a big bowl and a wooden spoon.
I advise baking one cookie to see what the timing should be for your particular oven before you bake off a whole sheet. Original recipe calls for 400 degree oven but mine worked best at 350 degrees.
||In a large bowl, mix the butter and sugars together until barely combined. Add the eggs and vanilla and mix until partly combined. Sift in the flour, baking soda and salt and mix until the batter is lumpy but not completely combined. Add the chocolate chips and mix until just combined. |
||Using a 2-ounce scoop (that's a size 16), scoop the dough onto a parchment paper lined baking sheet and refrigerate overnight. (To freeze, place the baking sheet in the freezer for 1 hour, then transfer the cookie dough balls to a resealable plastic bag and store in freezer for up to 6 months) |
||When ready to bake, preheat oven to 350. Bake for 12-18 minutes until the edges are golden brown, Let cool slightly before serving. |