Anyone who lives in lower Manhattan knows the goodness that is the Clinton Street Baking Co. They are renowned for their unbelievable puffy and moist pancakes (the blueberry are to die for) and fantastic line of baked goods. I am so overjoyed I happened upon their recipe in this Daily Candy article. The one thing I substituted is espresso powder for the vanilla extract. The espresso deepens the chocolate flavor much better than vanilla. Anywho, apparently there’s a whole book of Clinton Street recipes? What is this, heaven?!
3/4 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon canola oil
1 teaspoon unsalted butter
2 cups semisweet chocolate chips
Preheat oven to 350°F. In a saucepan, melt the oil, butter, and 1 cup of the chocolate chips together until consistency is smooth. Let cool.
In a medium bowl, whisk eggs, brown sugar, and vanilla until combined. Gently fold in chocolate mixture.
In another medium bowl, mix together dry ingredients. Pour chocolate/egg mixture into dry ingredients, then fold in remaining chocolate chips.
Freeze the batter in a shallow pan for 10 minutes, until it sets.
Scoop rounded tablespoons of batter onto parchment-lined (or greased) cookie sheets. Bake 10-12 minutes, until the tops look shiny and crackly. Clinton Street suggests to let them cool before eating, but I find right out of the oven works juuuust fine 😉