Currently Reading: Dirty Little Secret by Jennifer Echols
“‘It’s the only way I could think of to get what I want. I could go on a hunger strike, but I would get so hungry. Mom would make her chocolate chip cookies and I’d be toast.'”
Chocolate chip cookies. What could be more perfect? They are simple, easy to make, and always enjoyable.
There are so many types of chocolate chip cookies. You can go crispy or chewy. You can go mini or dinner plate sized. You can make them thick and cake like or thin and cracker like. Find your favorite and learn how to make it. You won’t regret it.
And you can dress them up in oh so many ways. You can make them dirty by adding in random Halloween candy. You can make them hipster by topping them with some sea salt. You can add a mix of chocolates for a more complex bite, or keep them simple with just milk chocolate chips. You can omit the chocolate all together, but really, you should look at yourself in the mirror for a while if you do that.
I know my favorite are either the ones on the back of the chocolate chip cookie bag or this one. And it’s probably leaning more towards this one…
Crispy Chewy Chocolate Chip Cookies by Smitten Kitchen
These cookies have a lower chip-to-dough ratio than our earlier favorites and a thicker, softer thing going on than the consummate cookies, to help you differentiate them. But when I’m looking for a classic cookie, kind of like the old school Toll House recipe but better, even, this is what I go for.
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.