There are a few crucial steps to baking the chewiest, tastiest chocolate chip cookies. First, skip using chips and opt for chunks. Second, instead of using just one type of chocolate (like semisweet), use a mix of semisweet, milk, and dark chocolate. Third, take the time to allow the cookie dough to rest overnight in the refrigerator. Yes, we know it’s a pain, but doing so will yield a cookie with a more complex flavor and delicious toffee notes. Lastly, use an ice cream scoop to portion the cookie dough onto the baking sheet. This will produce even-sized cookies every single time. Follow these simple steps, and you’ll be rewarded with a cookie that’s crisp and chewy on the outside and gooey on the inside!

Ingredients

for 12 cookies

• ½ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks
• 4 oz dark chocolate chunk, or your preference

Preparation

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, until the edges have started to barely brown.
8. Cool completely before serving.
9. Enjoy!

I make the dough and put in the fridge in a roll, then I cut the cookies off the roll and make ONE (each) cookie for us at a time. A warm coclolate chip cookie with the chocolate gooie and the cookie chewie is the best cookie ever!

I LOVE biscotti with my coffee in the morning. I used to get one at the little coffee card outside my office back in the day. When I sold my office and moved, I sort of missed out on that biscotti fix. All the ones I tried were not as good as the one she had at that cart. After my divirce, I resolved to make the perfect biscotti.I tried several recipies till I found this one, Nona’s Biscotti, in Gourmet, and have never looked back.

Ingredients

• 1 cup (200 g) sugar
• ½ cup (1 stick) unsalted butter, melted
• 3 Tbsp. brandy
• 2 tsp. pure almond extract
• 1 tsp. pure vanilla extract
• 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
• 3 large eggs, lightly beaten
• 2¾ (344 g) cups all-purpose flour
• 1½ tsp. baking powder
• ¼ tsp. kosher salt

Step 1

Stir 1 cup (200 g) sugar, ½ cup (1 stick) unsalted butter, melted, 3 Tbsp. brandy, 2 tsp. pure almond extract, and 1 tsp. pure vanilla extract with a wooden spoon in a large bowl to combine. Add 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped, and 3 large eggs, lightly beaten, and stir vigorously to combine. Sift in 2¾ (344 g) cups all-purpose flour, 1½ tsp. baking powder, and ¼ tsp. kosher salt and stir until just combined and no floury streaks remain. Chill dough, covered, 30 minutes

Step 2

Place rack in center of oven; preheat oven to 350°F.

Step 3

Using moistened hands, divide chilled dough in half and form 2 (16×2″) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Step 4

Cut loaves into ¾” slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20–25 minutes. Transfer to wire rack to cool completely. 

Do ahead: Biscotti improve in flavor if made 1–2 days ahead. Keep in an airtight container at room temperature.

Editor’s note: This recipe was first printed in the January 2009 issue of ‘Gourmet’ as Nonna’s Biscotti.