I'm not much a a dessert person. I don't even like sweets that much in general but for some reason, I cannot shake my love for chocolate chip cookies.
There are many, many recipes out there and I really think that Alton Brown did a great job of explaining the main recipe families in his Three Chips for Sister Marsha episode. Namely, The Thin, The Puffy and The Chewy.
I have always liked The Thin style cookie and wanted to give the recipe a try as I hate paying for the tube at the store and these cookies are FAR superior to Toll House.
(Thin) Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Begin by combining the 2 1/4 cups of AP flour, 1 teaspoon of kosher salt, and 1 teaspoon of baking soda in a bowl.
Whisk to combine.
In another bowl, combine the egg, 2 ounces of milk and 1 1/2 teaspoons of vanilla extract.
Whisk to combine.
In your mixing bowl, put the 2 sticks of butter and begin to cream.
The goal here is to beat the crap out of each step to get the batter as light and fluffy as possible.
Ignore the whisk, I had a brain fart. Use the paddle attachment.
After you've softened the butter a bit, add the cup of sugar and 1/2 cup of brown sugar to the bowl.
Start on low, then medium, then crank it all the way to high until it is light and fluffy. I'd say about 60 seconds.
Scrape down the bowl and cream the heck out of it for another minute.
Pour in the egg mixture and start mixing slowly.
Then blast it for another 30-60 seconds or until it looks really fluffy.
Scrape down the sides.
Add half of the flour mix and start mixing slowly until it's incorporated.
Then blast it again for 30-60 seconds or until it's uniform looking.
Add the rest of the flour and mix slowly then cream again until well blended and light and fluffy.
|Beautiful, fluffy, light|
Throw in the bag of chocolate chips.
You can use the mixer, but it tends to crush the chips.
You'd be better off just mixing this part by hand.
You are ready to bake cookies at this point.
Preheat the oven to 375F and portion out about 1oz spoonfuls. They spread a lot, so keep them separated. Pics below.
If you want to prep the dough for the freezer, I find it easier to deal with once it's partially frozen.
Lay out a piece of plastic wrap and lay the dough out on it.
Roll the dough into a tube and seal it as best you can.
Toss it in the freezer for 15 minutes so it can firm up a bit.
When you want to bake, preheat the oven to 375F.
Slice out about 1/4" slices to give you roughly 1oz slices.
Remember to take off the plastic wrap!
Arrange on a sheet pan lined with parchment paper.
8 works perfectly for me.
Remember, they will spread out a bit.
Cook for 13-15 minutes.
13 minutes in my oven is perfect.
Let rest for 4 minutes.
I know it's hard, but they'll crisp up really well and be able to be eaten faster once they've cooled.
Serve with milk or ice cream or whatever.
These cookies are outstanding. Crispy on the edges, sweet and soft in the middle. This is the classic cookie that you know and love but with more depth of flavor and with twice as much in the freezer for later.
I usually eat 5 of them.