Chocolate chip cookies are one of those foods where having variations is a good thing. Sometimes you're hungry for thin, sometimes for chewy, sometimes for cakey. You get the picture.
My personal favorite recipe is from Shirley Corriher's Cookwise. The cookie formula allows for three kinds of textures. The household choice is In-Betweens.
But I have to say that Dorie's version is delicious. Texture aside, the cookies have a wonderful flavor, allows for some ingredient variations, and the dough freezes beautifully so you can have cookies-on-demand.
I didn't do anything special when I baked these. Once I had scooped out the dough, I just popped them into the oven and baked for 10 minutes exactly. They flattened a bit, but not dreadfully so.
The frozen dough balls don't need to be thawed, just placed in the preheated oven. After 10 minutes of baking time, I start watching them for doneness and pull them out when I think they're ready. Slightly underbaked works well for these cookies.
This week's treat and recipe was brought to us by Kait of Kait's Plate. Stop by the TWD site for more cookies and comments.
Remember, having more than one chocolate cookie recipe is never a problem.