Make Your Mamma Proud Chocolate Chip Cookies
I love chocolate chip cookies. I’m not really into cake or ice cream, I’m a cookie person. So, when I get a hankering for something sweet I make chocolate chip cookies. I think the most important component of the chocolate chip cookies is really, good quality chocolate chunks (sorry Nestle). What I want is big globs of melted chocolate pieces held together by a little bit of dough.
When I was in cooking school, a fellow student made chocolate chip cookies that would make Cookie Monster drool so I asked her how she became such a cookie whisperer. Her trick was melting the butter first. She said it created a really soft dough with a nutty, toasted flavor. I was sold.
So, I went home and used her method along with Guittard chocolate chunk pieces (Thank you King Arthur Flour website) and I was in heaven. I’ve been making them like this ever since.
Also, as a chocolate chip cookie buff, here are few tricks for delicious cookies:
1. Make sure you preheat the oven. Then, once the oven beeps, preheat for another 15 minutes. Ovens think they are preheated but really need some extra time to truly get to temperature. Notice how your first batch takes longer to cook and looks a bit different, that’s why.
2. Line your baking sheet with a Silpat or Parchment Paper. Cookies need a little cushion from the sheet. You don’t want the bottoms cooking too fast.
3. Use a cookie scoop. For even baking and nicer presentation, make sure your little balls of dough are all the same size. A cookie scoop will guarantee that. And do you really want your kids fighting over the bigger cookie??
4. Take them out when you think they have a minute or two left to cook. You want the top of the cookie to still look a bit raw. They will continue to cook. If they look done when you take them out, they are overcooked.
5. Shake things up. Add ½ cup walnuts, pecans, M&Ms, to the dough to create a bunch of variations. These are your cookies!
2 cups AP Flour (I always use King Arthur, All hail the King)
1 teaspoon baking soda
2 sticks butter (Start your diet tomorrow)
½ cup white sugar
¾ cup brown sugar (dark or light)
2 teaspoon kosher salt or 1 teaspoon fine salt
3 teaspoons vanilla extract (I love vanilla, if you don’t use 1 teaspoon but really, what’s wrong with you?)
2 cups chocolate chip chunks (semi sweet, dark or white, your call)
½ cup mix in of nuts, dried fruit or M&Ms (go crazy)
Turbinado sugar, for sprinkling on top (give it some sparkle!)
How To Do It:
1. Preheat oven to 375.
2. Whisk all the dry ingredients together (flour, bs, salt)
3. Melt 1 ½ sticks of the butter in a pan on low heat until it starts to brown. Remove from stove immediately and add in the rest of the butter. Mix to incorporate.
4. Add sugars to butter and stir until it becomes thick like a paste. At least 2 minutes, don’t cheat.
5. Now add the eggs and mix again until fully incorporated. Does your elbow hurt yet? No? Keep stirring for another minute.
6. Add in vanilla and stir again.
7. Begin to fold in the flour, ½ cup at a time until just incorporated. Ok if you still see a bit of flour. Don’t overmix.
8. Add those luscious chocolate chip chunks and mix ins, if using.
9. Mix until all flour in incorporated and chips are evenly distributed.
10. Use a cookie scoop and place the dough balls about an inch apart and sprinkle with a bit of sugar
11. Cook until the edges are starting to brown and the centers are set but still a bit shiny.
12. Cook 10 to 14 minutes depending on your oven. Keep your eyes peeled on the first batch and then you will know how long for subsequent batches.
13. Transfer to wire rack to cook and eat 2 or 3 before your kids get home and eat them all.