I had the pleasure of meeting Debbie earlier this summer, and she shared with me the best homemade chocolate chip cookies ever. Now, I don't say that lightly because I've explored the "perfect" chocolate chip cookie before. Debbie & I agreed that chocolate chip to dough ratio had to be balanced - not having too many chips, which allows one to taste the caramelized goodness of the brown sugar in the cookie. I know there are probably many of you that would disagree and are wondering how there could be such a thing as "too many chocolate chips"?
If you've been following my blog for some time, you know that I don't like my sweets too sweet. I enjoy being able to taste all the different elements of a cookie rather than the overbearing sweetness of all that chocolate. Debbie shared how she likes to bake with bittersweet chocolate chips rather than semi-sweet, to down play that overall sweet factor. I don't know why I never thought of that but when I had a hankering for chocolate chip cookies recently, I knew her recipe would be my go-to as I had personally tasted just how good they were.
Because I had plans to pair these cookies with ice cream, I cut down on the chocolate chips - in fact, I only used 3 ounces of chocolate (unsweetened, at that), chopped finely so the cookie would bake up flatter, and less "bumpy". The result was a chocolate-speckled cookie - perfect for me. And with a scoop of chocolate earl grey ice cream in between? Even better.
{Recipe(s) after the jump}







