Nothing is better than a chocolate chip cookie fresh out of the oven.
Nothing.
Ok some things are equally as good, but nothing is better.
No two chocolate cookie recipes are the same, though. There are a thousand different ways to satisfy your cookie craving. Do you like flat and slightly crispy cookies? There's a recipe for that. Do you prefer artisanal takes on the standard chocolate chipper, with sea salt and caramel chips? You can bet there's a way to make them. Are you a vegan or gluten-free? Recipes galore!
Previously I had two go-to recipes. One is the thick and buttery version my grandmother created. The second is my mother's modern adaptation of the first recipe, with whole wheat flour and oats.
Both recipes produce equally delicious and satisfying cookies.
But now I have a third recipe, found here. It's one that makes incredibly soft and chewy cookies and provides a perfect base for experimentation. The beauty of this particular recipe is that these cookies still taste as soft and fresh three days after baking as when they first came out of the oven. Plus, you don't need a mixer to make them, which is a huge bonus.
I followed the recipe exactly, with the exception of reducing the cookie size. I don't know what it is, but I prefer smaller cookies. These were about the size of the palm of my hand. Plus, I was able to make three dozen out of what was supposed to be 16 cookies.
I followed the recipe exactly, with the exception of reducing the cookie size. I don't know what it is, but I prefer smaller cookies. These were about the size of the palm of my hand. Plus, I was able to make three dozen out of what was supposed to be 16 cookies.
Mmm...just look at that dough...
There are a few secrets to making the perfect cookie:
1. For the best flavor, refrigerate the dough. I know it's an exercise in patience but refrigeration is what gives the ingredients the time to mix and mingle like they should.
2. The softness and chewiness are a result of two things: the addition of cornstarch and underbaking it. Seriously. Whisk those puppies right out of the oven the minute they look golden. Not golden brown, but golden.
3. Chocolate chip quality matters. Call me a snob but chalky, dry chips really take away from the overall quality. If you're going to be ingesting the unnecessary calories, why not make them the most delicious calories? Personally I prefer Guittard brand (found at H-E-B stores), but sadly they are not sold in Indiana. Fortunately, I have a sister in Texas who brings me a stash when she comes to visit.
The only thing left to do? Why, enjoy them with a glass of milk of course!
If you try them let me know. I would highly recommend it.
Do you have a favorite chocolate chip cookie recipe? Any additions I should try?
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I'm so sad that my blog reader platforms have not been working. All of the sudden today I realized you had said you would blog about those cookies I saw on IG! So off I went to google your blog and find out...and here they are! I love the sounds of your mom's adaptation of auntie's cookies. And these sound delightful too...I've just recently learned about chilling the dough. And also learned that there is a difference in chips....we used Hershey's the last time and Philip noticed a delicious difference from Alid....imagine!! :)
ReplyDeleteWe loved them! Another chocolate chip cookie winner!!
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