(I took a week mental health break, but I’m back at documenting what was made. And they were made!)
It’s the old standard. The cookie everyone lists as their favorite. The kind that will evoke happy memories of home and love and deliciousness.
I try not to do a Chocolate Chip cookie for the blog, as I know there are so many others out there that beg for airtime. But, as I was home in Wisconsin for a weekend, two friends invited me to their home for Friend Christmas. They insisted I needn’t bring anything. I was okay with that, but thought I should bake a batch of cookies. Another friend, hearing all of this, went on a 10 minute spiel about what the perfect Chocolate Chip cookie was like. I was amused. After that, how I could I not make Chocolate Chip cookies?
I found this recipe a few years ago on Pinterest, looking to make a different kind of cookie. Well, the base for it (it was one of those “s’mores inside a chocolate chip cookie” cookie), is this recipe. The s’mores cookie turned out fine, but the real star was the Chocolate Chip cookie recipe.
One of the key differences for this recipe is that it calls for 1 1/2 sticks of butter, melted, and then cooled off. It’s a weird request, and had the recipe not held up, I’d totally would have made fun of it. It holds ups, therefore, I hold my tongue.
In went the rest of the ingredients into Nichole’s highly superior KitchenAid.
And I balled up the dough and baked them.
Now, the recipe does have some pretentious instructions as to how to bake these. Follow it, don’t follow it, it’s up to you. I’ve done the whole “break it apart, put the jagged edges up, turn every 5 minutes” thing, and I didn’t see much of a difference.
I don’t have too many pictures for this recipe, as I was making it while waiting for my ride to the party. My ride was also the friend that gave me the cookie specifications he expected, so he was the first one to sample. He said, “Mmm. Hhghgg. Orrr!” Which was loosely translated to “You got it right.”
Thick and Chewy Chocolate Chip Cookies
- 2 cups plus 2 tbsp (10 5/8 oz) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 12 tbsp unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed (7oz)
- ½ cup granulated sugar (5oz)
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 – 1 ½ cups semi-sweet chocolate chips
- Adjust oven racks to upper and lower-middle positions.Preheat oven 325°.Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside.With electric mixer, or by hand, mix butter and sugars until thoroughly combined.Beat in egg, yolk, and vanilla until combined.Add dry ingredients and beat at low-speed just until combined.Stir in chocolate chips.
- Roll a scant half-cup of dough into a ball.Holding dough ball in fingertips of both hands, pull apart into two equal halves.Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).Do not overbake.