So, chocolate chip cookies are hands down my favorite cookie. And although I LOVE cake (chocolate with vanilla buttercream, please) and I LOVE donuts, I might just love chocolate chip cookies the tiniest bit more than any other sweet treat.
When I first posted about my love of chocolate chip cookies, as well as my recipe for them, it didn’t occur to me that a day would come when I might feel the need to revisit the recipe, but here we are. This Lindt chocolate “chip” cookie recipe calls for bread flour (for an extra chewy cookie), melted butter (again, adds to the chewiness), and a secret ingredient (rice krispies — I’m really not very good with secrets).
My nephew, who works for Lindt Chocolate, asked me if I’d like several pounds of white, milk, and dark chocolate, and developing a new cookie recipe seemed imperative. I had just finished reading (yes, I “read” cookbooks — like every headnote — the way others read novels) Stella Park’s Brave Tart, and had learned that chopping chocolate bars (as opposed to using chocolate chips) is one of the keys to a great chocolate “chip” cookie, and so my nephew’s offer was quickly accepted. The chocolate arrived, the tinkering began, and here, lucky you, is the chewy, butterscotch-y, chocolate-shard-filled result.
[yumprint-recipe id=’124′]
