Chocolate Chip Cookies
A while back I lamented the fact that I suck at making chocolate chip cookies. I had no problem getting them to taste right, I just had trouble getting them to look right. My cookies were flat and misshapen, looking more like lace cookies than the chocolate chip cookies of my dreams. I tried just about every recipe, from the recipe on the bag of chocolate chips to the fancy schmancy recipe in my Williams-Sonoma cookbook. Eventually I gave up and found an Oatmeal Chocolate Chip Pecan Cookie recipe I stuck with for a while. Then, on a whim, I tried this recipe for Blue Chip Chocolate Chip Cookies. They came out perfectly. So I made them again. And again. I’ve made them at least half a dozen times since trying the recipe for the first time in February. I’ve left them in the oven too long, forgotten to toast the nuts, used too many or two few chocolate chips, salted butter when I’ve run out of unsalted, and dark brown instead of light brown sugar. I can not fuck these cookies up. They taste great and look great every time.
I wrote this a few days ago. With just 4 cookies left I had to make another batch today. I accidentally overcooked them again (I was straining chicken stock which is messy business) and they still turned out well. I showed remarkable restraint by only baking two trays instead of the usual four. I froze half of the batter knowing I’ll need some warm chocolate chip cookies after the baby is born and won’t want to go to the trouble of actually mixing it then.
Reprinted without permission from Smitten Kitchen who reprinted the recipe from the cookbook
Blue Chip Chocolate Chip Cookies
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.