When is the last time you thought about the bottom of your chocolate chip cookie?
People have debated for years, decades, close to a century about how to make already-good chocolate chip cookies even better. Toast the nuts. Don't toast the nuts. Forgo the nuts entirely. Rest the dough. Add more brown sugar.
While well-intentioned, I humbly have to submit that this is the easiest, least controversial, and most taste-pleasing to make your cookies better: coat the bottoms of the cookies with chocolate.
I know. But it is truly the gateway to chocolate delight.
You see, the brilliance behind this method is that from the top, it looks like just an everyday chocolate chip cookie, but then when you bite into it, you're greeted with a delightful taste surprise. If you ask me, it tastes even better because there is the aspect of joy of discovery: you bite into a cookie expecting, you know, awesome chocolate chip cookie, and then--OMIGOD! It is so chocolatey that your head may be tempted to spin.
It's an easy method to employ in your baking, and between you and me, it could be used for cookies other than chocolate chip. Some cookies such as chocolate dipped macaroons or sugar cookies are thinking along similar lines, but they lack the ninja-like stealth of the choco-bottom in terms of delightful taste surprise.
I've elected to call these cookies "Choco-belly chocolate chip cookies" because indeed, this method of preparing cookies does take the oft-overlooked underbelly of the cookie and raise it to a thing of celebrated beauty.
So how do you do it?
I could be totally snarky and tell you "simply melt chocolate and brush or spread it on the bottom of your cookies", but I won't do that, because I want to share the cookie recipe, which is quite good, too. It makes a nice cookie: crispy on the edges, chewy on the inside. I liked 'em. DO listen to the chilling part of the recipe, because if you don't your cookies will spread considerably.
So here goes. Prepare your taste buds for a deliciously wild ride.
Choco-belly chocolate chip cookies
adapted from a chocolate chip cookies recipe on Craftsy
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup walnuts or pecans, some coarsely and some quite finely chopped
- 2 cups chocolate morsels, divided
Cream the butter in the bowl of a stand mixer. Add in both the brown and white sugar and mix to combine. Stir in the egg and egg yolk, one at a time, until fully incorporated. Stir in the vanilla.
In a medium bowl, whisk together the flour, cornstarch, salt, baking soda and pecans. Slowly add the dry ingredients to the wet until just combined. Fold in 1 cup of the chocolate chips.
Refrigerate dough for 30 minutes.
Preheat oven to 325 degrees. Remove dough from the fridge and scoop onto a parchment-lined baking sheet, about 2 inches apart. Bake for 12 minutes and remove from the oven. Cookies will look slightly underdone, but will continue baking on the hot cookie sheet. Once cooled, transfer to a wire rack to cool completely.
Once cooled, melt the remaining chocolate in the top of a double boiler.
Brush or spread a layer of chocolate (fairly thin, but enough to be opaque) on the bottoms of the cookies. Place them back on the wire rack, bottoms up. Let them cool until the chocolate has set.
Enjoy. Like you needed to be told.