Hope everyone had a happy July 4th yesterday! I spent it back at home with my family, teaching my 14 year old cousin how to make sugar cookies and a pear and almond fruit tart. The fruit tart was obviously more for my benefit, but she enjoyed making her own mini tarts with the leftover dough. I love holidays where the whole family gets together and it is lively and loud. Being at home and baking with my cousin, made me nostalgic for a good, classic recipe. And what’s more nostalgic or classic then the humble chocolate chip cookie? And what kind of food blog would this be if I didn’t have a post for classic chocolate chip cookies?
While I have always loved baking, I used Pillsbury box mixes and Nestle Toll House cookie dough for years before I was adventurous enough to move onto baking from scratch. So when I was looking for a classic chocolate chip cookie recipe, I wanted something that reminds me of those days. I wanted a cookie that is big and chewy, with slightly crispy edges and a soft center. I also wanted something that was extremely easy to make — something I could share with my 14 year old cousin.
This cookie recipe definitely hits the mark and I give it extra points for its simplicity. I ran into some trouble baking at home this weekend when I realized I had to cream butter and sugar without my Kitchen Aid mixer or even a hand mixer. However, this recipe is so simple no extra gadgets are required. It uses melted butter and you just dump all the ingredients together and mix, mix, mix with a wooden spoon. It’s that easy! I added a little sea salt to make it a bit more grown-up and used some good chocolate. If you want to go the extra step, you can brown half the butter on the stove-top to give it an added nutty, toffee flavor.
For the Classic Chocolate Chip Cookies
Adapted from the ever trustworthy Cook’s Illustrated
Prep Time: 20-25 minutes
Baking Time: 13-15 minutes
Yields: ~18-24 cookies
Note: Make sure you follow the steps for rolling the dough into a ball and pulling apart before you bake the cookies. When I first read that step in the recipe, I was confused as to why I would do this. But when I think back, all my previous cookies didn’t look right because my chocolate chips would have a film of cookie batter over it. By rolling the dough into a ball and pulling it apart, you ensure that the chocolate chips are exposed and won’t be hidden under the dough. Perfect chocolate chip cookies every time!
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and slightly cooled (You can brown half the butter in a pan for extra flavor)
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- sea salt
Preheat oven to 325 degree and line two cookie sheets with parchment paper.
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl and set aside.
With an electric mixer, or using a wooden spoon, mix together the melted butter, brown sugar, and granulated sugar until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. (If you are not using a hand mixer, I’d suggest beating the egg, yolk, and vanilla seperately with a fork first and then adding to the butter and sugar mixture.)
Add the dry ingredients and beat at low-speed or mix with a wooden spoon until combined. Stir in the chocolate chips.
Roll a 1/4 cup of dough into a ball and pull apart into two equal halves. Place the cookie halves onto the lined cookie sheet with the jagged edges facing up. (This will ensure the chocolate chips will be exposed during baking). Position cookies on the cookie sheet approximately two inches apart.
Bake at 325 degrees for 13-15 minutes, until cookies are light golden brown and the edges start to harden but the centers are still soft and puffy. Rotate the pan halfway through baking and sprinkle with sea salt at this time. Do not over bake.
Cool cookies on the cookie sheet for 10-15 minutes and transfer to a wire rack to cool.