Years ago, my assistant and I worked for months to develop the perfect c.c. cookie (I have to give her most of the credit since she got stuck doing most of the incredibly tedious and repetitive work that goes into developing a professional recipe). I’ve never tasted better than what we ended up with.
The basic proportions of c.c. cookie dough don’t change much from one recipe to the next. it’s a finely tuned balance of ingredients that doesn’t tolerate much fiddling. The differences are subtle, but crucial.I don’t agree with Torres’ choice of light brown sugar; I definitely prefer the extra molasses tang of dark. We snuck in a wee bit of malt powder, which no one else does, to my knowledge. This was a great addition, as it turned out. We also used the highest grade of Nielson-Massy vanilla; expensive, but worth it.
I’m with Allie on the best texture. The classis dough recipes tend to produce a pretty crisp cookie unless you undercook them (which underdevelops the flavor). We added a tad of invert sugar to keep the center chewy.
We loaded them up with lots of macadamias, which I think are the perfect nut for this-their texture is great and they go wonderfully with chocolate.
The chips were the key. We ended up making our own, because there just wasn’t anything decent out there. We blended Swiss and French chocolates and cut them into beefy chunks. Lots of ‘em.
I’d post the recipe, but it wouldn’t do anyone any good. The malt, the invert sugar, the vanilla and the chocolate that made them wonderful would be next to impossible for anyone not in the food biz to come by.