Me again with the compulsive baking. We’re experiencing a bit of a snow storm here in New York today. Are you stuck in it, too? Or are you one of the lucky ducks out there enjoying balmy sunshine? Either way, I’m sure you like cookies.
You probably have a gazillion chocolate chip cookie recipes to choose from. Perhaps I can persuade you to try yet another? This is an old stand-by that I dream of when I haven’t made them in a long time. And when was the last time anyone you know said, Chocolate chip cookies? Again?
If you know anybody like that you may want to reconsider your relationship. (I’m suspicious of people who turn their nose up at sweets.)
This isn’t the type of cookie that’s supposed to meet your lips as a crisp, golden confection. No, no and no. This is a soft, moist, cloud-like cookie. Keep an eye on them and bake only for about 10 to 12 minutes. This is just an estimate, you understand, since all ovens vary. And please, whatever you do, use an oven thermometer for accuracy. You want them to start to color a bit on the bottom but still be pale on the top. When you press lightly on the top they should be soft. You’ll think they’re underbaked but they firm up as they cool. And, oh yes, they’ll sink a little in the middle. I hope you enjoy them. Crisp-cookie-lovers, I’ll have to post something else for you another time.
Here we go…
CHOCOLATE CHIP COOKIES
Preheat oven to 350F
- 1 cup unsalted butter, room temperature (I love Plugra Unsalted Butter if you can find it, or Kate’s Butter is tasty, too.)
- 1 cup tightly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, lightly whisked
- 1.5 teaspoons vanilla extract
- 3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt (I used fleur de sel but since it’s flakier than kosher salt I increase the amount to 1 teaspoon)
- 16 oz. chocolate chips (bittersweet, semisweet or milk)
- chopped hazelnuts if you’re a fan
- Butter, brown sugar, sugar: In a stand mixer or bowl of an electric mixer, cream ingredients until fluffy. About 2 minutes.
- Add eggs and vanilla gradually with mixer running. Stop mixer and scrape down sides of bowl and beat for just another few seconds until combined.
- In a separate bowl, sift the flour, baking soda, and salt. Add to the butter mixture and mix until almost combined.
- Add chocolate chips and hazelnuts (if using) and mix on low until completely combined.
- Scoop into walnut-sized balls and bake about 10-12 minutes. Again, watch these so they don’t go all golden brown on you. That’s not what we’re going for here.