Just when we thought we couldn't like chocolate chip cookies more...
How do you improve this timeless dessert classic? Chocolate chip cookies are my go-to when I'm happy, sad, going to a party or home by myself. One bite of a chocolate chip cookie brings me straight back to my childhood. Am I alone here? I hope not!
Adding black garlic to this already perfect amalgamation of butter, sugar, flour and chocolate just about put us over the edge. Try it out and let me know what you think...perfect unique addition or just messing with perfection?
Happy Monday! Huge thanks to Food52 for this divine recipe and for making our week 100% better.
Makes: 15 medium-large cookies
- 2 cups (280 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter
- 1 1/2 cups (240 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 6 ounces dark chocolate, chopped
- 6 cloves black garlic, chopped
- In a large bowl, whisk together the flour, baking soda, and salt.
- Cream together the butter and sugars for at least 3 minutes, until very pale and fluffy.
- Add the egg, vanilla, and water and beat until fluffy, scraping down the bowl as needed.
- Add the flour mixture and mix until just combined. Fold in the chocolate and black garlic.
- Scoop the dough in large (1/4 cup) balls onto a parchment-lined sheet. Freeze the dough while you preheat the oven to 350° F (you can also freeze them fully and bake them at a later date).
- Bake the cookies for 10 minutes, then open the oven and firmly tap/bang the pan against the oven rack to "collapse" the cookies—this is Sarah's smart trick for getting rumpled edges to your cookies.
- Bake the cookies for another 6 minutes, or until golden brown on the edges, banging the pan again a few more times.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool fully.