Chewy chocolate chip cookies
Cookies
Excerpted with permission from Dorie Greenspan's Everyday Dorie: <br /> <br />I can’t imagine a time when I won’t be creating new chocolate chip cookies. This latest addition to my collection is chewy and a bit crunchy on the edges. That it’s got oatmeal is almost a secret—there’s not much, it’s not really visible and until the cookie’s a day old, its taste is in the background—but it’s part of what makes the chewiness so winning. <br /> <br />I’ve kept the sugar to a minimum—less sugar means more chocolate flavor. If you want to increase it, though, I’ve given you options, but I’d suggest that you make a choice: Increase either the granulated or the brown sugar—don’t up both of them at the same time. The one absolute in this cookie is the chocolate: Use good chocolate and chop it yourself. Chips will work, but they won’t give you great flavor, they won’t melt into the cookie the way chopped chocolate does and they won’t give you the tweedy look that you get when you chop chocolate and then include the “dust.”
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