The last featured cookie on Cookie Classics Week is surely the most popular-I mean, unless you don’t like chocolate. (We can still be friends if you don’t like it-after all, you’re going to need somebody to eat it for you, and I’d
eat do anything for you, friend.) Chocolate chip cookies have been the quintessential American snack since 1938 when the famous cookie was baked into existence at the Toll House Inn in Massachusetts. There are as many recipes and variations of the chocolate chip cookie as there are cooks. I personally have several recipes for these cookies because I figure you can never have too much of a good thing. For the last couple of years I’ve been hooked on this particular recipe for a couple reasons: it’s makes a good size amount (a little over 4 dozen), which I often need when serving big groups, and it’s rich and delicious.
This recipe is from Allrecipes™, and with over ten thousand reviews, you know a lot of folks have tried it. Originally designed to produce monstrous cookies (one-quarter cup of cookie dough in each cookie!), I’ve always made them as regular (around a tablespoon) size cookies, and have adjusted the cooking temperature up as well. Since I like at least a semblance of browning, I always bake them in the top one-third of my oven. Even then, only the edges really brown.
I’m willing to overlook their somewhat underdone countenance for one reason only: they taste divine. Unfortunately, it’s all I can do not to eat a majority of the cookie dough before it ever sees the inside of the oven. (Disclaimer-do not eat raw cookie dough. Especially this raw cookie dough, because it’s like chocolate chip crack.) The finished product is melt-in-your mouth scrumptious. Tall glasses of milk, stout cups of coffee, and napkins for chocolatey hands and lips needed.
I have zero luck making these delicious cookies without some dough-chilling first. Believe me, I’ve tried it all. They’re just a flattened, spreading mess in the oven without visiting the refrigerator first. I try to let them chill 2 hours if possible, sometimes even longer, although one hour can be long enough, depending on how hot the melted butter was. You could always make the dough and refrigerate it overnight if you want to. If it seems a little stiff to scoop the next day, just let it sit on the counter for a few minutes, then scoop. Roll into balls and keep these on hand in the freezer so you can bake fresh cookies whenever you want.
Absolutely stuffed with chocolate chips, my family devours these warm from the oven. If chocolatey, chewy, melty goodness is your thing, add this chocolate chip cookie recipe to your must-bake list.
Chocolate Chip Cookies
- 2 c. flour
- ½ tsp. salt
- ½ tsp. baking soda
- ¾ c. butter, melted and slightly cooled
- 1 c. brown sugar
- ½ c. sugar
- 1 Tbs. vanilla
- 1 egg
- 1 egg yolk
- 2 c. chocolate chips
- Step 1 In a small bowl, whisk together flour, salt, and baking soda.
- Step 2 In a large bowl beat melted butter with brown sugar, sugar, egg, egg yolk, and vanilla until well combined.
- Step 3 Stir in flour mixture with a wooden spoon until no streaks remain.
- Step 4 Stir in chocolate chips.
- Step 5 Refrigerate 1-2 hours.
- Step 6 Preheat oven to 350°. Move oven rack to top one-third of oven. Line baking sheets with parchment or silicone mats.
- Step 7 Roll tablespoons of dough into balls and place on baking sheets.
- Step 8 Bake 11-12 minutes. Cookies will barely brown at edges.
- Step 9 Let set on baking sheets at least 5 minutes before placing cookies directly on cooling racks.
- Step 10 Store in covered container. Cookie dough freezes well-roll into balls when firm enough, then quick freeze on paper-lined baking sheets. When frozen, place in gallon size freezer bags. Remove desired number of cookies and allow to sit just a few minutes at room temperature before baking as usual.
Adapted from Allrecipes™