Pardon the late post! We've had lovely guests this week and no time to sit and write. But this morning I wanted to share one of favorite cookie recipes with you. There are an awful lot of recipes out there claiming to be The Best chocolate chip cookies. Amazing, #1, and the GREATEST. With a closer look though, so many of them are just variations of the same thing. For me, making a perfect chocolate chip cookie is more about the technique, than the quantity of flour or sugar. I know, I know, baking is a bit of a science, and the right ratio of wet to dry ingredients, fats to sugar and so forth does matter, but if you know what the texture of your cookie dough should look and feel like, what color, and how soft, you'll know whether you cookies will bake up right. But really, who doesn’t love chocolate chip cookies? Many have spent a significant amount of time perfecting their recipe. Chocolate chip cookies are classic for a reason. And there are many different spins on that classic. But for me, my favorites are soft, chewy and extra chocolate chippy. Here's how I make mine:
Ingredients: 2 1/2 cups all purpose flour (not spooned and leveled) 1 tsp baking soda 1 tsp salt 2 sticks unsalted butter (melted) 2/3 cup brown sugar (packed) 2/3 cup organic granulated sugar 1 tsp pure vanilla extract 2 lg eggs 2 cups semi-sweet chocolate chips (or chunks, or dark, or mini... whatever you like.)
Directions: preheat oven to 375°F
1. In a large bowl combine the melted butter, and sugars and mix together with a fork until creamy and smooth. • You’re mixing to break down the sugars here, so keep mixing until the butter is fully incorporated. • You don't want any melted butter sitting on top or at the edges so keep mixing until it all flows together.
2. Add the eggs one at a time to the sugar/butter mix, stirring to combine after each egg. Then add the vanilla.
3. In another bowl combine the flour, baking soda, and salt.
4. Add the dry ingredient mix from step 3 to the wet ingredient mix from step 2 and mix together with a fork until fully combined and nice and doughy. Fluffy even. If the dough looks wet add more flour.
If should look like this!
5. Lastly add in the chocolate chips!
6. Drop tbsp sized mounds of dough onto a foil lined baking sheet. And bake for 8 or 9 minutes. • I usually bake about 6 evenly spaced cookies at a time to control spreading and browning. • Its best to remove the cookies from the oven before they are too brown, and while they are slightly soft in the center, because they will firm up as they cool. This ensures soft, chewy cookies.
7. Transfer to a wire rack to cool when done.
Bake a batch for your guests. They'll make your home smell so warm and inviting, and give you serious baker's cred!