My favorite Chocolate Chip Cookies

About a month ago, while in the midst of cleaning out my recipe binders, I realized something unusual (besides the fact that I was completely disorganized)…. I discovered that I had at least 15 different recipes for chocolate chip cookies, yet I continuously make the same recipe over and over.

At that moment, I thought to myself, “Self, do the right thing, throw in the towel, and commit to your favorite”.

I also realized, at that moment, that I have commitment issues…. but that’s another story for another time. And before anyone jumps all over me for that statement, keep in mind I’m referring to commitment issues with “things”, not “people”..

** ahem **

Chocolate chip cookie recipes, like restaurant reviews, are exceptionally subjective. Many factors must be taken into consideration when you decide on a favorite. Thick or thin, chewy or crispy, lots of chips or just a few…

My personal favorite is thick, chewy, and lots of chocolate, which is why I love these so much. Consistent, reliable, and oh-so-yummy, I’ve made them so many times that I have the recipe committed to memory.

Committed….interesting choice of words…..

My Favorite Chocolate Chip Cookies

There are two secrets to making these chewy and thick — don’t overbeat the butter/sugars, as that introduces too much air into the batter and makes them fall flat after baking, and don’t overbake them…

My Favorite Chocolate Chip Cookies – adapted from a recipe by Nick Malgieri

1 1/4 cups ap flour
1/2 tsp baking soda

1 stick (4 oz) unsalted butter – softened but not mushy
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla

2 cups chocolate chips (I always use Ghirardelli)

In a large mixing bowl, beat together the butter and sugars until blended. Add the egg and vanilla, and beat just to combine. Whisk together the flour and baking soda, then add to butter/sugar/egg mixture. Beat on low speed until blended, then add the chocolate chips and mix until they are blended through the batter.

Drop dough onto parchment lined baking sheets and bake at 375 degrees for 9-11 minutes, until the centers are just set. Remove from the oven and allow to cool on wire racks.

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