Some of you might know that Hrishikesh proposed by hiding my ring in a mass of cookie dough (!). He thought of this because my favorite cookie dough recipe (which ran in the Times last year) calls for the prepared dough to chill in the fridge for 24-36 hours before baking- enough time for my creative husband to break the cold dough apart, nestle the ring box box in the depths of its sweetness, and reseal the dough to its hulking, spotted state.
He proposed after we made the truffled egg toast from ‘ino and had a few glasses of watermelon-champagne cocktails. We took the dough out of the fridge, and I began forming pieces of it into little balls. All of a sudden, I saw the edge of something white and distinctly plastic. “Ah!” I shrieked. “Why is there a plug in the cookie dough?!” (I meant an adapter…don’t ask why this is the first thing I thought of). Hrishikesh didn’t expect that reaction but, smiling, he said, “A plug? See what it is.” Then I caught on. We hugged and kissed and I couldn’t stop laughing at his ingenuity, not even when his mom, knowing the plan, called at 11:15 “to say hi.” I was giggling too much to speak.
That night we were too elated to take many pictures, and in fact we even burned some of the cookies. But I’ve made these cookies many times, the first time on H.’s second visit to New York, last July, and most recently, a couple weeks ago for his 31st birthday. I’ve tweaked the recipe here and there, and I think I’ve finally perfected it. These cookies are full of dark chocolate mountains and flatter valleys of dough, and the crisp buttery exterior yields to a chewy, not too sweet interior that lets the richness of the chocolate chips shine. Sprinkling sea salt on top of the cookies before baking enhances the flavors and textures- it makes you take notice, and realize, that you’re eating one insane cookie.
1 1/2 teaspoons coarse salt
1 1/4 cups (10 oz.) unsalted butter, room temperature
1 cup light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, room temperature
2 teaspoons natural vanilla extract
1 pound bittersweet chocolate chips, such as Ghiradelli 60% cocoa chocolate chips.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Scrape down the sides of your bowl with a rubber spatula. Add the chocolate and mix briefly with spatula or spoon to incorporate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop golf-ball sized mounds of dough onto baking sheet. Sprinkle lightly with sea salt and bake until fully golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Let the cookies cool…then be nice, and share with your boyfriend. You won’t be sorry:)