Every time I go on pinterest there are at least 3 chocolate chip cookie recipes that pop up claiming to be THE perfect chocolate chip cookie. I usually browse over the recipe searching for a magic ingredient or technique but haven’t found anything spectacular. Then one day I came across a blogger that adapted the famous New York Times cookie to include 4 ounces of grated unsweetened chocolate. I thought wow, she may be on to something, grated chocolate would be a sure way to guarantee an equal amount of chocolate in every bite. What more could you ask for? After looking over the entire recipe however I decided it was way too fussy and time consuming, after all it asked you to refrigerate the dough for up to 48 hours. I don’t know about you but when I am craving a perfect chocolate chip cookie the last thing I am going to do is sift flour and precisely measure only to have to wait two days to eat them. So in the end I resorted back to one of my go to recipes that requires no sifting or patience. I made a few adjustments here and there and just added the grated chocolate and they turned out fantastic… a bit crunchy on the outside, soft and chewy on the inside with the perfect amount of chocolate in each bite. I hope you enjoy them as much as I did!
