April 5, 2010
Chocolate chip cookies are the only cookies I have never found a go-to recipe for. I have a favorite macadamia nut cookie, chocolate cookie, shortbread cookie, snickerdoodle and oatmeal raisin cookie, but no chocolate chip cookie. My guess is that this is because the bar is set high for chocolate chip cookies. I mean, who hasn't tried a million and one good chocolate chip cookies. I found this recipe on Jennie's Kitchen. The recipe calls for making the dough at night, refrigerating overnight and baking them the next day. I personally think this makes the whole recipe seem easy just because it breaks things up. This is her original recipe and she named them "My best chocolate chip cookies", so I thought I should give them a try.
Alas, the search is still on. These cookies were great, but they're not the cookies for me. They were especially amazing right out of the oven, but once they cooled they were a little cakeier than I usually like. But, when I came back to my apartment after class, my roommate had already eaten three and said they were the best cookies ever, so maybe I'm wrong. For some reason my brother put the ones I gave him in the refrigerator (not a clue why), but I actually really liked them cold too. The only other thing separating this recipe from being top notch is that they don't have any brown sugar in them. I firmly believe a little brown sugar in a cookie recipe makes them much better.
This recipe was so easy that I probably will mess around with the ingredients a bit and then make them again.
My best chocolate chip cookies
Recipe from In Jennie's Kitchen
4 cups flour (18 ounces)
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened (8 ounces)
2 cups sugar (15 ounces)
2 tablespoons molasses
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate discs
In a large bowl whisk together the flour, baking soda and salt. Beat butter, sugar and molasses until light and fluffy. Add the eggs and vanilla extract. Beat until well mixed. Add the flour mixture and mix until just combined. Stir in the chocolate discs. Let sit in refrigerator overnight before baking, and may be stored this way for up to two days.
When ready to bake, preheat oven to 350ºF. Line baking sheets with silicon mats or parchment paper. Gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 15 minutes on middle rack. Remove from oven and let cool on pan for 2 more minutes. Transfer cookies to a rack to cool completely if you have any will power left.