Chocolate chip cookies are the kind of snack you should always have around the house. It makes people happy. And more so, when you dot them with chocolate chips right before baking.
When I discovered the thrills of baking, chocolate chip cookies were amongst the first things I tried. And I tried a lot of them. Let’s just say that they were versatile in their functions ranging from being a frisbee substitute to bird food.
The chocolate chip recipe I used in the past is lovely and wonderfully crispy around the edges, but a tad greasy. While the NYTimes one’s just way too frou frou: I want a cookie, and I want it right now. I’m really not going to wait for my cookie dough to rest in the refrigerator for a day (or three!). Just to make sure I wasn’t missing out on anything, I tried the recipe, and I think I’m okay with sticking to simpler recipes like this one. Although, I do enjoy the tip from NYT about sprinkling some sea salt on the cookie right before baking. It pleasantly cuts the sweetness.
This chocolate chip cookie recipe is the famous Nestle Toll House cookie recipe that came with a strong endorsement from a friend. And when I looked up the ingredients, it turned out to be very similar to the chocolate chip cookie recipe I’ve been using; difference being that I used baking powder instead of baking soda and made tiny variations in measurements.
Chocolate chip cookie tips:
- Refrigerate the cookie dough for 20 minutes if you don’t want a cookie that spreads out too much.
- Chocolate chips are engineered to stay firm despite the oven heat. Use feves/callets of dark chocolate instead if the tiny choco chips for chocolate that oozes in your mouth.
- Cookie structure: For a rustic, irregular look (like the kind in the photo), scoop the dough on the baking sheet with an ice cream scoop, or two spoons. For more uniform cookies, roll it into a ball and place it on the baking sheet. Flatten it a little with two fingers.
- This recipe works beautifully even when halved.
Chococolate Chip Cookie
Yield: 4 dozen
- 2 ¼ / 270g cups flour
- 1 tsp baking soda
- 1 cup / 200g butter (add a tsp of salt to the flour if using unsalted butter)
- 3/4th cup / 150g caster sugar
- 3/4th cup / 150g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups / 350g chocolate chips
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both the sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition
- Stir in flour mixture, followed by most of the chocolate chips.
- Drop the cookie dough on a baking sheet, leave an inch’s space between cookies. Dot with remaining chocolate chips
- Bake in preheated 175°C/350°F oven for 9 to 11 minutes or until golden brown.
- Let stand for 2 minutes; remove to wire racks to cool completely.