The BEST chocolate chip cookies are soft, buttery, with a slightly puffy, inflated texture, and oozing with melted chocolate puddles.
* Important note about the chocolate. Use high quality dark baking chocolate, and chop it roughly into larger and smaller chocolate chunks, adding the chocolate scrapes to the cookie dough too. To get these large pools of melted puddles of chocolate in your cookies, I recommend keeping 12 larger pieces of dark chocolate to place on top of each cookie dough right before baking. Or better, use chocolate fèves (I use Valrhona Caraïbe 66% cocoa fèves, available to order online on Amazon or other online stores). These are the best: they melt more easily when warmed, and translate into melt-in-your-mouth chocolate pools and melted puddles.
** Important note about baking. Each oven is different so may need to adjust the baking time a little bit. When in doubt, always remove your cookies when still slightly under-baked, they will continue to bake on the hot baking sheet when out from the oven. I also often decrease the baking time a little bit for the following batches of cookies, keeping in mind the oven (and baking sheet if re-using the same) is already very warm.
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