Everyone has they're own particular idea of how the cookies should be-soft, crunchy, crunchy outside, soft inside. So for years I wouldn't make them, because it stressed me out thinking that everyone would hate them-and what kind of baker are you if you can't make good chocolate chip cookies?!
Well I still don't feel like I can make good ones, I still hate making them, but the difference? Someone pays me to make them. That's right, I have literally been comissioned with cash money for make chocolate chip cookies. Yesterday was the second time I made them for pay, and I have three more times coming up in the next 6 weeks. It's unreal! I always think people won't pay for something they can easily make themselves, but apparently that's just not the case. Sometimes ease outweighs the cost of having them made.
I've decided not to spend my time rewriting recipes from other blogs that I can easily just link to, but I will give a few pointers, or tips that I follow.
- Use good quality chocolate. It doesn't have to be something hand made in Incan Mexico that's only available online two weeks every year. I just mean, don't use Nestle. I stick with Ghiradelli Bittersweet with 60% cacoa. It's easily purchasable just about everywhere, and it's good quality. Valrhona is also a good brand, but I don't have anywhere Whole Foods near me.
- Be organized. One of the two keys of this recipe that divides it from others is the resting period on the dough, and the salt sprinkle. So plan ahead when you know you'll need them, and make them 24-36 hours ahead of time and let the dough sit in your fridge until you're ready.
- Salt! It sounds gross and counter-productive, but sweet and salty is the best combination ever. That little extra sprinkle of sea salt makes all the difference!
To be honest, like I said about hating them and all, I'm not totally in love with the final product. I always take them out earlier than suggested and still end up with cookies that are crunchier than I would prefer. But the women paying me likes this recipe, so it's staying around for now. But in the future, I think the three tips above, used on a different base recipe will kick them up a notch!