If you search the world far and wide, you’ll find no bigger chocolate chip cookie fan than me. As far as desserts go, I say cookies. As far as cookies go, I say chocolate chip. And, as far as chocolate chip cookies go, I’d always said classic Toll House, with a few slight modifications.
Until four years ago, when I discovered these. On paper, unless you have the Toll House recipe proportions memorized (I do…), they don’t look that different than Mrs. Wakefield’s accidental discovery; there’s plenty of flour, eggs, sugar, leavening agents, salt, and chocolate. But there are a few crucial differences that take this recipe from classic to something absolutely exceptional, and worth every calorie.
Namely, careful consideration of assembly order, a few adjustments to cooking technique, using the best ingredients you can, and, oh, a 36-hour wait time for the batter to rest in the fridge.
Doing so “[allows] the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency.” And? It totally works.
After discovering this recipe four years ago, I’ve flirted with going back to baking the ones I grew up on…and every time, I wish I’d planned ahead and made these instead.