The Greatest Chocolate Chunk Cookie in the World
There’s nothing ordinary about Radio Bakery’s chocolate chunk cookie. Read all about its expert engineering and how it made me trust my own process again.
This is a chewy, gooey, crisp specimen of a cookie. It’s outstanding. If you want to dive right in, here are a few things to note:
I’ve included chef Kelly Mencin’s specific recommendations for butter, flour, and chocolate in the recipe. If you want to walk right into a supermarket and get the closest approximations so you can make this right now, pick up whatever brand of bread flour is on offer. Baker’s Chocolate makes a 56% semi-sweet chocolate bar, which is a good substitute for the 58% that Mencin calls for. Semi-sweet chocolate chips will be close to the 70% pistoles she uses.
At the end of the mixing process, use a spatula to make sure the dough is completely emulsified, all the way down to the very bottom of the bowl and inner crevices of the beaters.
If you have a scale, go with the weight measurements. Easier/faster. If not, the volume measurements work too!
If you’re using electric beaters and not a stand mixer, go by the visual cues. Timing may be a bit longer!
Try to let the cookies cool for about 10 minutes before eating. Not easy. But Mencin swears this wait time helps them achieve peak flavor.
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