Chocolate Chip Cookies Re-defined

UPDATE: I'm editing this recipe because I've found over time that these cookies don't store well. They get too dry. As a result, I've increase the brown sugar and flour just a touch. They're even more amazing...although I need to make it clear that this is no longer really the Christina Tosi recipe, but is inspired by her.

In a past recipe that I posted, for "Corn Cookies" from Momofuku's pastry chef Christina Tosi, I spent plenty of time lauding her creative genius, so I'll spare you more of that. I will tell you though that none of Christina's recipes are close to traditional, they are layered and complex through her use of texture and flavor, but because each element is strong enough to stand on it's own, (like the cornflake part of her Cornflake Marshamallow cookies), it is also easy to substitute or eliminate in order to give it my own creative flair.

The base for Christina's "Cornflake Marshamallow" cookie is an amazing basic brown sugar cookie dough. I used it as a base for a chocolate chip cookies and it turned out so amazingly. I will say that this cookie is best eaten the day of. They are very buttery and somewhat delicate. Ate the same day, they are crispy on the outside and chewy on the inside, but kept overnight, they tend to dry out and become a bit crunchy all over....which is still good, just not quite the delight that is the day of cookie. Because the recipe requires you to freeze the dough before baking, this is the perfect cookie to freeze and make a few cookies at a time.

Please note that the creaming and freezing parts of this recipe are imperative. If you don't do these steps properly, you most likely will not end up with a good product, so pay close attention the directions, it's totally worth it!

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups granulated sugar 3/4 cup packed light-brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 1/4 teaspoons coarse salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 2 cups of Semi Sweet chocolate chips (I used one regular size bag, it's close enough)

Directions:

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
With the mixer on low, add chocolate chips and any other additions you may desire; mix until just combined, 30 to 45 seconds.
Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Wrap baking sheet tightly with plastic wrap and freeze for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cooks Comments: I threw in some caramel chunks to my recipe as well and it was divine! You could also add nuts, butterscotch or peanut butter chips, m&m's...the options are endless.