My beloved friend Rémy is visiting for a few days, so naturally, we’ve been cooking and baking up a storm. Because we’re both freelance writers who spend most of our time working from home (alone), having company has felt like Christmas, and since we haven’t seen each other in eight months, it has also felt like we’re honeymooning. Christmoon. Honeymas.
Last night, after dinner and fat glasses of white wine, we decided to make these cookies. The concept and method intrigued us both, and we had no idea what to expect. Cookie dough cookies. We could picture it, but we couldn’t quite wrap our heads around it.
We are impressed. There is so much going on here, so many deviations from the typical chocolate chip cookie baking experience, but it all works. It works so well, in fact, that I think you could put all 5 steps to the test, or you could just try one or two, using your favorite chocolate chip cookie recipe.
A quick note: if you are somebody who isn’t a fan of ooey, gooey, raw in the middle chocolate chip cookies (I understand), read on. There is still something to be gained from this recipe.
Here’s why they’re genius:
1. The texture. First, you cream butter and sugar together per usual. Some things have to stay the same, you know? But then! You add an egg, a splash of whole milk and vanilla, and then you beat it on high for five minutes until it doubles in size and becomes incredibly light and fluffy.
2. The secret ingredient. Dry ingredients go in next — non-fat milk powder being one of them. I have no idea what the milk powder actually does, but it does something subtle and crucial and magical.
3. The chocolate. Instead of using chocolate chips, we roughly chopped a big chunk of dark chocolate, and I might never go back. You end up getting pieces of chocolate running throughout the whole batter, and the inconsistency in size is such a delightful and pleasant surprise.
4. The shaping. Finally, you quickly roll the dough into balls (we did golf ball sized, and I recommend making them at least that size, if not bigger), and then you flatten them with your palm, like you would with peanut butter cookies.
5. The baking. The cookies are blasted in the oven for only 3-5 minutes at 500 DEGREES (I know!!) The edges become a gorgeous golden-brown color, but the middle remains jiggly and shiny, which you can see clearly in this Instagram photo I took last night. There is where the cookie dough aspect of the cookies come into play — the middle is essentially raw. If you’re eating them immediately from the oven, they will ooze when you bite into them. We were giggling with glee. As they cool, they continue to bake and eventually firm up, while still remaining super chewy.
Again, if the idea of a raw middle turns you off, you can still work with this recipe and end up with the best chocolate chip cookies you’ve ever made. Try baking the cookies at 450 or 400 for 7-8 minutes until they’re just golden, or if you love your current chocolate chip cookie recipe, try adding a splash of milk and the dry milk-powder, and replacing the chocolate chips with chopped chocolate.
Find the recipe here. Two quick notes: we used good ol’ salted butter, and skipped the freezer step at the very end.