If I had to choose, I would probably say that chocolate chip cookies are my favorite kind of cookie. I like them for their overall flavor, but I like them for their simplicity, too. Just some basic dough and chocolate. In fact, I've liked them for a long time. I think making chocolate chip cookies was probably my first foray into the world of baking. And because I was the youngest of eight, I grew up always tripling the recipe. That's just how things were done back then and how they should always be done, frankly.When I lived in Poland, chocolate chip cookies kind of became my link to home. I made them often—even though I had to make my own brown sugar and chop up chocolate bars because chips hadn't made it there yet. When I would make them using vanilla powder in my weird gas oven, turning the dial to a number from 1-5 and guessing at the correct temperature, I would relish in the smell and taste of them and reminisce about America and large grocery stores with everything at your fingertips. I think it's safe to say that chocolate chip cookies and I are old friends.
But through all those years, I tried many different recipes, never really satisfied that I had the best one. When I was a kid, we had a pretty good recipe, but as I got older, I tasted other kinds and sort of refined my preferences. I didn't like cakey versions, but they shouldn't be too flat either. I like milk chocolate chips, but sometimes all milk chocolate can make the cookies too sweet. They should be soft and not overdone but slightly golden and not doughy inside.
I tried the recipe where you add a box of instant vanilla pudding, which is actually pretty good, but I stopped making these in an effort to cut down on processed, packaged foods. (Not that chocolate chip cookies are super healthy, but whatever. I was trying.) I also tried a fancy-pants version, where you refrigerate the dough and roll it and the chocolate chips in layers. I still make this one on occasion because it's different enough, but it's still not my top choice.
So when I came across another recipe (in the cookbook Chocolate Never Faileth) claiming to be a classic, I had to try it and see for myself. It's pretty basic and I've been told it's actually just the Nestle Tollhouse recipe, but the added flour is the main difference. Because of Utah's elevation or humidity level or whatever, I found we need some additional flour. The recipe calls for 3 cups, but after a couple tries, I found 3 1/3 does the trick around here and makes lovely shaped cookies. Without the extra 1/3 cup, they start to resemble pancakes with chocolate measles. Anyway, I liked this cookbook author's tips about how to find out how much flour you need wherever you are.
I also like more chocolate chips than the original recipe called for and the ratio of milk to semi, as found below. And to date, this is my favorite recipe for chocolate chip cookies. Behold . . .
CLASSIC CHOCOLATE CHIP COOKIES
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
1 t. salt
1 t. baking soda
3 1/3 c. flour *
1 1/3 c. milk chocolate chips
2/3 c. semi sweet chocolate chips
Preheat oven to 375. Cream the butter, sugar, and brown sugar. Add the eggs and vanilla; mix well. Add the salt and soda. Gradually add the flour, starting with about 2 c., adding 1/2 c. at a time until the dough is no longer sticky and crumbs begin to form at the bottom of the bowl. You should be able to pinch the dough without getting any on your fingers. Add the chocolate chips; mix just enough to incorporate them. Bake on greased cookie sheets for 9-11 minutes. Take them out just when they're starting to get golden edges. They won't look completely baked.
Delicious. I get excited just thinking about them. Another thing I like to do with chocolate chip cookie dough is make these cookie sundae cups from Our Best Bites. You basically just bake some dough in a ramekin, but leave it a little soft, and then top it with vanilla ice cream and hot fudge. YUM!
