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The Best Chocolate Chip Cookies...Ever

29 June 2013

I am so not kidding. I stumbled upon this recipe for chocolate chip cookies a few months ago on Pinterest. To be honest, recipes for chocolate chip cookies on Pinterest are a dime a dozen...there are a TON of them. This one spoke to me; it's so well-written, she fully explains why shes uses the ingredients she does, etc. I am all about giving credit where credit is due, so you can link back to the original source here, but I did include the recipe on this post as well. It's just SO good.

I am a cookie girl through and through. My whole life I've been a sweets girl. I often times wish this wasn't so, but it just is. However, if I had to sacrifice all other sweets for just one the rest of my life, it would be cookies. The very best would be cookies with icing on them...it's a perfect marriage of my favorite sweets (because, yes, I am one of those people who think icing is the best part about cake). Chocolate chip cookies are my most favorite of all. I will eat lots of different ones, but when it comes to a really great, absolutely delicious, chocolate chip cookie, I am more selective. To me, this recipe fits the bill. They are so, so good.

It does help you to know what makes a perfect cookies for me...soft and chewy are absolute musts. I have no need for crispy edges. If that's you, this probably isn't your recipe. These cookies, even for days after being baked, stay incredibly soft and yummy. It's ridiculous.

She calls them something else, but I'm calling these...

"The Best Chocolate Chip Cookies Ever" :)
Ingredients:
- 2 and 1/4 cup all-purpose flour (I use whole wheat flour...because I use wheat flour for everything...makes it a little better for you.)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter, melted (she calls for unsalted, but I typically only ever have salted on hand and it works just fine)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg & 1 egg yolk
- 2 teaspoons vanilla
- 1 cup chocolate chips (I always use dark chocolate...again, anything small I can do to make things a smidge better)

Instructions:
1 - Whisk together flour, baking soda, cornstarch and salt in a large bowl. Set aside.
2 - In a medium sized bowl, whisk melted butter, brown sugar and white sugar together until no lumps remain. Whisk in the egg and egg yolk. Finally, add in the vanilla.
3 - Pour the wet ingredients in to the dry ingredients and mix together. Fold in the chocolate chips.
4 - Cover dough and chill for 2 hours, up to 3 days. This step is important as the dough will be too warm to use immediately because of the melted butter.
5 - Preheat oven to 325 degrees. Pull dough out of fridge and allow to soften slightly at room temperature. (I have not found this step to be necessary as the heat from your hands will soften the dough plenty as your roll it in to balls.)
6 - Line baking sheet with parchment paper or silicone baking mat. (Every time I bake some of these for the first round, I use my silpat mat...but I never do that on any later baking trips. So, I don't think that's really necessary, and I've never greased a baking sheet for this recipe.)
7 - Roll the dough into balls and place on baking sheet. In the original recipe she makes her cookies huge, but I make mine much smaller. For bigger cookies, bake for 11-12 minutes. For smaller cookies, 10-11 minutes works really well for me.
- These cookies will not necessarily look done at the end of the time, but take them out. They will continue to bake sitting on the baking sheet. Allow to cool on baking sheet for a few minutes...then enjoy!

Now, let me share a little tip with you. Some of you may be like, 'duh, I do that already...you're an idiot!' But, perhaps there is one of you who has never tried this and didn't know it works so well. Ok, so a little background...

As stated earlier, I am a cookie girl. For years I have bought something like Simply Chocolate Chip Cookie dough or the Immaculate Baking Company Cookies and kept them in the fridge. Then, if the urge kicked in, I could take a couple out and bake them up. I really like cookies freshly baked, and like having the option to do just a couple at a time. Obviously, I think homemade are the best, but for years I would do that and we would have way too many and then they would get hard or crumbly after a couple days. It was just bad and a waste. Ok, that's part 1.

Part 2 - years ago a woman from our church (who happens be a mom of 8) brought cookies up to the office. This was not at all unusual as she did it all the time and her cookies were always delicious. I couldn't understand how someone who had 8 kids had time to bake cookies for people at church. She told me that she would make multiple batches of cookies at once, then roll them in to balls and freeze them. Then, when she wanted cookies, she would take a few out of the freezer and bake them. Sounds ridiculously easy and a little bit like, 'why didn't I think of that?' Well, to be perfectly honest, I still never tried it...for a good 7-8 years after learning this. But, in the past year I started using this method and it's changed my world. Ha. I can't believe it took me so long. (In general, I am becoming much better about utilizing my freezer for my advantage in cooking and baking.)

Anyway, this has been such a valuable tip for me, that I just had to share. I hope it is helpful to you...all of you who have been doing this forever - way to go, you're a genius! So, here's what I do...

First, I take the remaining dough and roll it into balls and place them on a baking sheet.
Pop the baking sheet in to the freezer for a couple hours.
Take them out and toss all the dough balls into a bag. I like to label my bag with the temperature and time necessary for baking.
Then, whenever you get a craving for a scrum-diddly-umptous cookie, all you have to do is take a couple out of the freezer and pop them in the oven. SO easy! And, they don't taste any different...you still get that awesome, fresh-baked taste. Plus, you have the knowledge that you know exactly what ingredients are in your cookies. No added chemicals or anything else you wouldn't want. Hello....winning!

Now, in my opinion, cookies bake better if you let them sit at room temperature for a bit before baking. So, I typically do that. I've baked them straight out of the freezer before (not ever with this particular recipe) and they are ok, but not quite as good.

So, there you have it...a great recipe and one of my favorite kitchen tips. I hope you enjoy!!

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