I’ve never met anyone who doesn’t like chocolate chip cookies. It’s true. They might be out there, but if so, they’re not easy to find.
So, naturally, the competition for the title of Best Chocolate Chip Cookie is steep. But Dorie Greenspan claims to have the winner. Although I think her recipe needs a few modifications, she’s not wrong. These just might be the Best Chocolate Chip Cookies ever.
I am so glad that I chose them for a very special week: my turn to host Tuesdays With Dorie. It’s hard to believe it’s already my turn. When I signed up a year and a half ago, it seemed so far away. Now, after making 42 recipes, it’s my shot. I’m a cookie fanatic, so I couldn’t resist trying out a new chocolate chip cookie recipe. I hope everyone enjoyed it!
Now, on to the cookies. Let’s start with the drawbacks. I baked the cookies on three different batches of cookie sheets, trying a slightly different method each time. The first batch ended up flat, almost melted, and fairly burnt after 10 minutes of cooking, although still edible.
I chilled the second batch in the refrigerator while the first batch baked, and then baked it for 9 minutes. These fared better than the first, but were still a bit too dark and flat for my liking.
For the third batch, I tossed the remaining batter in the freezer until it was very firm but not frozen. I also baked them for 8 minutes. This was, in my opinion, the best way to bake them. They looked much, much better.
And the taste? Phenomenal: the perfect counterbalance of vanilla-scented batter and rich chocolate chips. They were perfectly chewy, too; even the ones that were bordering on burnt softened up nicely in the cookie jar. I made half of the batch with walnuts and half without, and although the walnuts were fun to try, I still prefer this recipe without nuts.
Now that I know the proper method with which to make them, they’re my new favourite chocolate chip cookies. And my fiancé’s, too.
Thanks so much for baking with me! I'm in (hopefully sunny) Florida right now and depending on the internet situation, may or may not be able to comment on everyone's blogs right away. But I will do it once I'm back home. I look forward to seeing what you all think.
My Best Chocolate Chip Cookies
From pg. 68 of Baking From My Home to Yours
Makes 45 cookies
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) 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 chunks
1 cup finely chopped walnuts (optional) or pecans (optional)
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on 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 in. 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. (The dough can be covered and refrigerated for up to 3 days or frozen. If you'd like, you can freeze rounded tablespoons of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking - just add another minute or two to the baking time.)
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies - one sheet at a time and rotating the sheet at the midway point - for 10 to 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.
Repeat with the remainder of the dough, cooling the baking sheets between batches.
The cooking can be kept in a cookie jar or sealed container for about four days, or wrapped airtight and frozen for up to two months.
Cocoa Chocolate Chip Cookies: use 1 1/4 cups all-purpose flour and 3/4 cup unsweetened cocoa powder.
Espresso Chocolate Chip Cookies: add 1 1/2 tbsp instant espresso powder after you add the vanilla extract.
Peanut Butter Chocolate Chip Cookies: use 1 1/2 sticks (12 tbsp) of unsalted butter and a 1/2 cup peanut butter (you can use chunky or smooth, but it's best not to use natural peanut butter, which will not give you the right texture). Beat them together before adding the sugars. Use salted peanuts instead of walnuts or pecans.
Coconut Chocolate Chip Cookies: Add 1 1/2 cups sweetened shredded coconut, toasted or not, to the dough when you add the chocolate chips and nuts. Why not go all the way and add some raisins or bits of dried apricots?