The Karen Cookie

On a recent photo shoot I was fortunate enough to have the opportunity to experience what must be the highest achievable form of chocolate chip cookie, as produced by a woman - nay - angel, named Karen. This chocolate chip cookie was soft - but not too soft, sweet - but not too sweet. The ratio of chips to cookie dough was something to be studied by mathematicians.

But the crown jewel that put it right over the top was a light dusting of sea salt over the top. Salty, sweet, chewy, and dare I use the word - moist. It was single-handedly responsible for an uncomfortable addition of poundage, what an assistant friend lovingly called her "hot-pockets".


Needless to say, when the shoot ended, I was left in withdrawal. I quickly turned to my kitchen and several chocolate chip recipes to try and unlock the mystery.

I learned much in my attempts, and lo and behold a month later much of what I had learned was confirmed in the April issue of Cooks Illustrated.




Important things to note:

- Instead of granulated white sugar, I used a combination of mostly brown sugar and some raw (Turbinado) sugar. This creates a cookie that is much more mellow in it's sweetness with more depth.

- Instead of an all butter or all shortening recipe, I used 1/2 butter and 1/2 shortening. Using all butter will produce a cookie that is more crisp than I prefer. All shortening loses some flavor and depth.

- I do not recommend adding nuts, or corn flakes, or any other oddities to this recipe. The best thing about this cookie is it's simplicity.

- Rolling the dough into a log and freezing it will produce the best ratio of chips to dough, the best shape, and will allow the cookie to cook evenly for better firmness and texture. It is a step that is NOT to be skipped.

- I always advocate leaving the eggs and butter to stand at room temp for at least 30 min. If you are in a rush, this recipe is not for you.

The Karen Cookie, A.K.A. The Ultimate Chocolate Chip Cookie
10 minutes prep time. 2 hrs to overnight freezing time. 8 minutes per batch baking time. Yields 30-40 cookies. 375 degree oven.

Ingredients
1/2 cup (approx 8 TBsp) butter
1/2 cup (8 TBsp) shortening
1 1/4 cup packed brown sugar
1/4 cup raw sugar (or granulated)
1/2 teaspoon baking soda
1 egg + 1 egg yolk (creates better texture than 2 whole eggs)
2 1/2 cups all purpose flour - OR - 2 2/3 cups cake flour
3 1/2 cups chocolate chips
1/4 teaspoon table salt
1 teaspoon vanilla extract
coarse sea salt for dusting cookies, a pinch for each.
wax paper and/or plastic wrap

Method
1. In a large mixing bowl, beat butter and shortening until softening.

2. Add brown sugar, a small amount at a time beating for 30 sec after each addition.

3. Add salt and baking soda, beat until combined.

4. Add egg + egg yolk and vanilla. Beat until combined.

5. Begin mixing in flour, raw sugar, and chocolate chips in alternate batches, a small amount at a time. Continue to mix until all is combined. (you may add up to 1 tablespoon water if necessary to get all ingredients to combine.)

6. DO NOT SKIP THIS STEP - Chill for 10 minutes.

7. Roll dough out (preferably on a cool surface) to shape a log that is approx 3 inches across uniformly from end to end.

8. DO NOT SKIP THIS STEP - Wrap the log in wax paper (if available) and then plastic wrap. Dough can be kept for 4-6 weeks at this point. If wax paper is unavailable, use two layers of plastic wrap and then wrap the entire log in aluminum foil to prevent freezerburn if storing for a long period of time.

9. When ready to bake, remove from freezer and slice log into pieces approx 3/4 in - 1 in thick. Lightly dust each cookie with a pinch of coarse sea salt, pressing the salt into the dough to keep it from rolling off.

10. Bake a dozen at a time on a parchment or silicone lined baking sheet. Check cookies at 8 minutes, edges should be well browned but cookies should still flex when lifted with a spatula.

Cool and enjoy with a tall glass of milk!