Chocolate chip cookies are classic, something we all grew up eating and my family was no exception. They’re the cookie my mom would whip up for bake sales and make as a “cake” for my birthday parties with frosting. There was even a year in junior high when all I ate for lunch each day was a chocolate chip cookie and carton of chocolate milk (sorry, mom, that’s what I was really doing with my lunch money).
And don’t even get me started on chocolate chip cookie dough! I’d eat the individually frozen dough balls from Market Days right out of the freezer as an after school snack, and in high school my friends and I would share a roll of store-bought chocolate chip cookie dough and eat it with spoons.
While ubiquitous, to me chocolate chip cookies are also conventional. And although I wouldn’t call myself cutting edge in pretty much anything (I mean, come on, look at my shoes), I don’t usually make this cookie because there’s no challenge to it.
This takes me to a few years back when a recipe from The New York Times was making the rounds in the blogosphere. I wasn’t interested. After all, they’re just chocolate chip cookies, right?
Luckily, my friend Jenn paid attention and began making these cookies, which turned out to be absolutely freaking delicious. I’d even go so far as to call them a game-changer.
Whenever we’d talk about these cookies – and, oddly enough, they came up in conversation quite often – I always referred to this recipe as “aged chocolate chip cookies,” because that was really the trick, letting the batter rest (or age) in the fridge for 24 to 72 hours. But I never made them myself. They were her thing, not to mention waiting for the dough to age required patience and planning, two things that don’t really suit me.
I finally had a wake up call a few weeks ago after visiting Jenn in San Francisco. The first thing she gave me when I got off the BART was one of her aged chocolate chip cookies. It had been a while since I’d had one and I forgot just how freaking good these cookies were. That’s when I made the decision: I need to start making these myself – they’re just too good not to have on a regular basis. Or semi-regular basis, given this is the time of year for fruitless resolutions.
And did I mention these cookies are huge? But don’t try to make them smaller – it’s part of their charm. Also, the ingredients are kind of specific but once you have them, just think of all the cookies you can make!
So here’s my advice: make a batch. Freeze them for portion control. And then eat them whenever you need a delicious bite of comfort food or as a reward for making it through spin class. That’s my plan, anyways.
Happy New Year!