For Mother’s Day, I wanted to bake some chocolate chip cookies for the moms at my work. I’ve been trying to make a decent chocolate chip cookie for years. For me, a really good chocolate chip cookie is soft, dense, and chewy. I prefer the taste of white sugar in my cookie versus brown, and I like to have nuts in my cookies, preferably, walnuts. I don’t think I’m asking for too much in my cookie am I? But despite my perfectly reasonable guidelines for my homemade cookies, they’ve always turned out too cakey or too sweet or just sometimes plain out inedible. But after discovering the amazing Pinterest, my life has changed drastically, okay my life hasn’t changed too much, but Pinterest is still pretty great. I found myself having access to extremely helpful information about EVERYTHING, including, chocolate chip cookies. CONCLUSION: There are insanely passionate people out there over chocolate chip cookies. And I thank them.
One of the best information on chocolate chip cookies was found on SeriousEats.com, and the article pretty much breaks down for you all the ingredients in chocolate chip cookies, why use it and what happens if you leave out the ingredient. This is a great article/experiment for people who are interested in understanding the science behind chocolate chip cookies and you can find the article here.
So I now have a recipe that I feel makes for a pretty perfect chocolate chip cookie. And I would be proud to make these for my kids (whenever I have them. someday). I’m sure this recipe was adapted from somewhere…but I’ve did so much research over time from the internet for chocolate chip cookies, I really don’t know where I found the original. But I’ll share with you my version to make delicious and beautiful chocolate chip cookies.
A Really Good Chocolate Chip Cookie
1/2 cup frozen butter (slightly melted)
2/3 cup white sugar
2 Tbsp light brown sugar
1 large egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 chocolate bar, roughly chopped (I like milk chocolate, but semi sweet is good too)
½ cup roughly chopped walnuts
In a medium size bowl sift together flour, baking soda, and salt. Set aside
Put frozen butter into a bowl and microwave for about 1 minute or until butter is just slightly melted. Add to the bowl of a stand mixer or another large bowl. Beat until melted butter becomes softened butter.
Add in sugars and beat for a few minutes until the sugar is mostly dissolved. Scrape down the beater and sides of the bowl and add the egg and vanilla extract. Beat on medium just until the egg and vanilla are incorporated.
Scrape down the beater and sides of the bowl and stir in the flour mixture. Mix just until flour is incorporated.
Fold in the chocolate and walnuts. Cover the dough and refrigerate until well chilled.
*Chill minimum of 2 hours to overnight.
Preheat oven to 350*F. Grab a spoonful of the dough or an icecream scooper and roll into a ball about the size of a golf ball. Flatten slightly and put onto a cookie sheet lined with parchment paper.
Place cookies about 4″ apart.
Bake for 10-12 minutes or until the cookies are just BARELY lightly browned around the edges. Watch them closely! When done, let sit on the cookie sheet for a few minutes before removing to a cutting board or your counter to cool completely (This step is important to get the cookies to settle and give it the nice chewy crackly look).
Let cookie sheet come back to room temperature before making more cookies.
Recipe yields about 16, 4″ cookies.
Can one have too much chocolate and walnuts? hmm probably not.
The dough is really thick and yummy.
The cookies start to settle back and become crackly after sitting on the baking sheet.
Enjoy with a cold glass of milk.
Happy Mother’s Day!