Whatever it is you’ve been thinking about today. Stop. Clear your mind and imagine walking barefoot down a gravel road. You can feel the bits of rock press into your heel and nudge between your toes. You hear an unclear voice in the distance. A sound of comfort. A familiar sound. You walk up a set of creaky steps that lead to a creaking porch. The screen door opens as if involuntarily inviting you in. Your nostrils overwhelmed with the aroma of something sweet. The warmth of the oven glides up the side your leg and there sitting atop an old checkered kitchen towel are cookies. Not just any ole cookies. Grandma’s chocolate chip cookies. The same ones that you’re parents ate when they were kids. That’s what chocolate chip cookies do to me when I see them. They take me down that nostalgic road to Grandma’s house.
So naturally, last week, when I went on the search for a chocolate chip cookie recipe. I had to do my research. There are so many cookie recipes out there and a lot of them. Well, just don’t measure up. One might be too salty and another might be too dry or runny. But not here friends. We have the perfect combination of salty, sweet and chewy or crunchy. depending upon your preference. This recipe is an adaptation of The White on Rice Couple’s Recipe. And if you’re not familiar with Diane and Todd’s work, then shame on you. They’re passion for food and photography is truly inspiring. But anyways, enough of me being a groupie. Enjoy these cookies and if you haven’t grabbed a Father’s Day gift yet. Well, you’re welcome.
I made a few changes of my own to this recipe because I was trying to avoid a trip to the grocery store. And well, thanks to this recipe. Crisis averted! I used semi-sweet chocolate chips as opposed to the dark chocolate. I also used bleached flour but left the baking soda in addition. No harm, no foul. Now off to the kitchen.
- 3/4 cup light brown sugar
- 3/4 cup + 1 tablespoon granulated sugar
- 2 sticks unsalted Butter
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Kosher Salt
- 3 cups all-purpose, unbleached flour
- 1 teaspoon baking soda
- 1 1/2 cups Chocolate Chips
Preheat oven to 375° F (350° for convection ovens)
- Beat the butter, brown sugar and granulated sugar until light and fluffy or 3 to 4 minutes after you no longer hear the sugar scrape the sides of the bowl. (assuming that you use a standing mixer). Add eggs, vanilla extract, and salt.
- Mix the flour and baking soda together. Stir into batter, then add chocolate chips and stir until well combined.
- Roll into 1 1/2″ thick logs. If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about 3/4″ thick.
- Pat the discs even and circular then place on a cookie sheet or lined sheet pan. Spread your cookies out so they have personal space, no one wants rub elbows in a hot oven.
- Bake at 375° F for 8-11 minutes, and check them so that they are still a little undercooked in the center. Unless you prefer a crunchier cookie. After the cookies cool for a minute, transfer to a cooling rack and grab a glass of milk. You deserve it.
One thought on “Chocolate Chip Cookies”
love your note that “no one wants to rub elbows in a hot oven”! also [always] love a recipe for a darn good chocolate chip cookie where the dough doesn’t need to set in the fridge overnight to taste its best.