Chocolate Chip Cookies

by Colleen | July 5, 2009 4:59 pm

My hus­band eats most every­thing I make for him. How­ever, he does have an absolute all time favourite — Choco­late Chip Cookies.

This recipe is the one from the book “Bak­ing” by Dorie Greenspan.  It’s a fab­u­lous recipe and one that I make often.  Nonethe­less, we’ve all tried recipes out of books or from the inter­net that just haven’t worked out right?  Right!

Part of my adven­tures in bak­ing lead me to try other cooks recipes.  Why not?  They have already put a lot of hard work into per­fect­ing their recipes and part of my chal­lenge is to see if I can repro­duce the item in my own kitchen under my own cir­cum­stances.  Is it more humid where I live?  Have I mea­sured my ingre­di­ents cor­rectly?  How does my oven com­pare?  So many dif­fer­ences have to be fac­tored in even when using a tried and true recipe.

This recipe turned out great even in a humid kitchen in Okla­homa, with an orig­i­nal 1960s oven.  They are dis­ap­pear­ing quickly as I write this so they musn’t be too bad or the locals are just plain starving!

45 cook­ies

Ingre­di­ents

  • 2 cups all-purpose flour
  • 1 tea­spoon salt
  • 3/4 tea­spoon bak­ing soda
  • 1 cup unsalted but­ter, at room temperature
  • 1 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 tea­spoons pure vanilla extract
  • 2 large eggs
  • 12 ounces bit­ter­sweet choco­late, chopped into chips or 2 cups store-bought choco­late chips or semi­sweet choco­late chunks
  • 1 cup finely chopped wal­nuts (optional) or pecans (optional)
Chocolate Chip Cookies

Choco­late Chip Cookies

Direc­tions

  1. Cen­ter a rack in the oven and pre­heat the oven to 375 degrees F. Line two bak­ing sheets with parch­ment or sil­i­cone mats.
  2. Whisk together the flour, salt, and bak­ing soda.
  3. Work­ing with a stand mixer, prefer­ably fit­ted with the pad­dle attach­ment, or with a hand mixer in a large bowl, beat the but­ter at medium speed for about 1 minute, until smooth. Add the sug­ars and beat for another 2 min­utes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beat­ing for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingre­di­ents in 3 por­tions, mix­ing only until each addi­tion is incor­po­rated. On low speed, or by hand with a rub­ber spat­ula, mix in the choco­late and nuts.
  4. Spoon the dough by slightly rounded table­spoon­fuls onto the bak­ing sheets, leav­ing about 2 inches between spoonfuls.
  5. Bake the cook­ies– one sheet at a time and rotat­ing the sheet at the mid­way point– for 10–12 min­utes, or until they are brown at the edges and golden in the cen­ter; they may still be a lit­tle soft in the mid­dle, and that’s just fine. Pull the sheet from the oven and allow the cook­ies to rest for 1 minute, then care­fully, using a wide metal spat­ula, trans­fer them to racks to cool to room temperature.
  6. Repeat with the remain­der of the dough, cool­ing the bak­ing sheets between batches.

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