My Beloved Chocolate Chip Cookie

 

I’m still thinking about what happened between us last week. How I was neglectful.. and when I finally returned, it was only with a failure.

I need to make it up to you the best way I know how. With one of my favourite recipes. One that I’ve made more times than I can count, and iterated on and refined almost as many times.

It’s time for some Chocolate Chip Cookies.

I’ve introduced you to my chocolate chip cookie dough recipe before, but we’ve never taken it to the finish line. I may have a very special, personal relationship with cookie dough, but I never regret baking it away in the oven.

However, I know that people can sometimes be rather picky about their chocolate chip cookies. I think it’s related to the fact that most people have a beloved, nostalgic version made by their mothers that they compare all following cookies too. I totally get that. So beware crunchy/crispy, extra sweet/sugary cookie lovers. My chocolate chip cookies are soft, slightly chewy and buttery, with a touch more salt than you might expect. And it is just the way I like it.

So if that sounds like your kind of cookie, please join me on iterating on this recipe to make it your own.

Hopefully it will warm your home as much as it has mine.

 My Beloved Chocolate Chip Cookie

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/8 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in a medium bowl. Set aside.
  3. Cream butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
  4. Refrigerate dough for at least 1-2 hours. Bake for 8-10 minutes, until edges are lightly browned. (Cookie centers will not look completely baked and will finish off after being removed from the oven.)
  5. Cool on pan for 5 minutes and transfer to a cooling rack.
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7 thoughts on “My Beloved Chocolate Chip Cookie

  1. whever i bake cookies, my cookies stay the exact same shape as when i dropped them onto the sheet, making them cakey and spherical. i’ve tried lowering the heat, flattening the dough, b ut the cookies really won’t go down. suggestions?

    • Huh, that’s interesting. What recipe are you using? Is it mine from above or a different one? It sounds like there’s too much flour in the recipe, but it’s hard for me to say without knowing what recipe you’re using. If it’s mine, maybe they’ve been in the refrigerator for too long?

      • I’m betting that you’re using shortening instead of butter, since that’s how I keep mine cakey instead of oozy (since that’s how I like them.

  2. Pingback: Serious Whole-Wheat Chocolate Chip Cookies | hungrygnomes

  3. Pingback: Chocolate Chip Cookies | oneeightoneone

  4. Pingback: Bouchon Bakery’s Chocolate Chip Cookies | Amandeleine

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