Who doesn’t love a good chocolate chip cookie? The problem is there’s not just one kind of chocolate chip cookies. There aren’t even three kinds of chocolate chip cookies. There are probably thousands of different kinds that can range from chewy to crispy to salty to sweet. Some are nutty, some gooey, some cakey, some doughy, and the list goes on. The trouble is finding the right one.
I have tried several chocolate chip cookie recipes. One of the favorites I constantly go back to is David Lebovitz’s Salted Butter Chocolate Chip Cookies. Another one that I have had some success with is this Smitten Kitchen recipe. The point is that there are many and today I chose to attempt an extremely involved recipe. This particular recipe was from Butter and Brioche, a blog that I admire greatly both for the recipes and the beautiful styling of the photos.
The result was a crispy, thin, chocolately, and salty cookie. This cookie was on the rich side due to the heavy serving of both bittersweet and milk chocolate chunks. But as long as you have a big, cold, glass of milk, it hits the spot. I can also say that I have never before put an egg wash on a chocolate chip cookie, but it totally works in creating a crispy glaze over the top of the cookie. You can find this recipe here, but see below for my results.