Since this is my first post as a contributor I want to give a little more background to the food-side of me. I love food. It's beautiful, delicious, colorful, and it just amazes me. When I'm grocery shopping or making food or working in our little garden, it makes me think of God, I know this sounds cliché, but it's true. He's given us these wonderful things to eat, to smell, to taste, to look at, and all because He loves us and wants to bring us happiness. Food, without a doubt, makes us happy. Our lives are based around food and our memories are strongly tied to food. At the last supper Jesus broke bread and drank with His disciples and told them to do it in remembrance of Him. Why? Because food is one of the strongest links to our memory and is also something that is done repetitively every day. Everything God made for us on Earth was done to direct our attention back to Him. The fact that we can make something to eat that creates a happy memory (or not so happy) is a powerful tool. So, without further ado, let's talk about these chocolate chip cookies.
Give me a choice of dessert and I'll choose whichever one has chocolate (the darker the better). I chose this recipe for my first post because chocolate chip cookies or cookies in general, are to me the quintessential homemade dessert that most people will rise to the occasion to make and are also linked to positive memories. A cookie's texture and mouthfeel will vary with personal preference, but let me tell you, this recipe is my favorite one out of all the others I have tried. Chewy but firm, soft but textured, and the perfect ratio of chocolate to crumb. Apart from one friend of mine who seems to prefer his cookies baked until so crisp they're practically blowing away in the breeze, you can't go wrong with this one. A bonus is that the butter is melted and not needing to be left at room temperature so you really can make these cookies at a moments whim. Now whether that's a good thing or not is another question... Enjoy this recipe!
- 2 cups / 276g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet or bittersweet chocolate chips
Preheat your oven to 325F (165C) and line cookie sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, and salt; set aside. In the bowl of your stand mixer, cream together the melted butter with the brown and white sugar until well blended. Then add in the vanilla, egg, and egg yolk and beat on medium-high until light and creamy.
Slowly pour all the flour mixture into your stand mixer bowl and on lowest speed, mix in the flour until just blended. It's okay to have a few spotty bits of white flour remaining, just make sure you don't over mix the batter or you'll get a tough cookie.
By hand with a wooden spoon or spatula, stir in the chocolate chips.
For big cookies use a ¼ cup to scoop out the dough and place on sheets about 3 inches apart. For smaller cookies use about a tablespoon size of dough and place 3 inches apart.
Bake the larger cookies for 15-17 minutes or for the smaller cookies bake 10-12 minutes until the edges are lightly golden. Cool on baking sheets for 5 minutes then transfer the individual cookies to a wire rack to cool completely. Note: It's worth waiting until they are completely cooled because once out of the oven, the baking isn't over yet. The sugars inside the cookie are liquid now and need to harden so to give the cookie the crispiness while the air inside it needs to cool and deflate the cookie slightly.