Not only does Chef Terry Mille of CownTown CheeseCakes in Kansas City, make the best cheesecake in town. He makes a pretty good cookie too. Many people who have tried his cookies have said that they are the best they have ever had.
These chocolate chip cookies are soft and chewy with a little bit of crispiness at the edges and a not-too-sweet flavor.
Chef Terry admits “I don’t know if they’re the best in the world, but they’re pretty darn good.”
Make up a batch and see for yourself, or feel free to contact CowTown CheeseCake Company to place an order for $9.95 a dozen.
To read more about CowTown CheeseCake Company or other great food finds in the Kansas City area, Visit What You’re Missing KC!
The Worlds Best Chocolate Chip Cookies
¾ cup packed light brown sugar
¾ cup granulated sugar
1 cup (2 sticks) butter, softened
1 tsp Pure vanilla extract
2¾ cup all-purpose flour
1 tsp baking soda
3/4 tsp sea salt
12 oz. bag Pure Dark Chocolate Chips (not milk chocolate)
Preheat oven to 375° Mix the sugars, butter, vanilla, and egg until well blended and creamy. Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together. Stir in chocolate chips.
Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart. Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven. Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack
This recipe uses a little extra flour to give the cookies that rounded lumpy look. Try this trick with any other cookie recipes you have that taste good but turn out flatter than you would like. The extra flour also helps to give the dough a slightly salty, less sweet flavor that goes great with the dark chocolate chips.
For lumpy, rounded cookies that are not too flat or too browned, allow the cookie sheet to cool completely between batches. If the cookies are still coming out too flat, try chilling the dough for a few minutes in the refrigerator.