I’m pretty sure chocolate chips cookies were the first thing I ever baked as a tiny kid. I remember it feeling like a huge all day undertaking with the waiting for the butter to soften, mixing everything together and then waiting for all the cookies to bake and cool. Maybe I’m just more patient these days but cookies seem like an easy thing to whip together with the kids.
Stand mixers help, too.
I like my chocolate chip cookies soft and chewy with A LOT of chips. Why bother with a cookie that has 2 or three chips? The cookie part is tasty but it is really just a vehicle to get chocolate to my piehole.
This is one of my favorite recipes. It is perfectly chewy, makes a good amount of cookies (I love them but I don’t need enough to last a month), and has just the basic ingredients. Its also a very sweet dough which really satisfies my sweet tooth. Even though I love this recipe, it is time to branch out and start another quest for the perfect recipe. Can I improve on perfection? We shall see.
This recipe originally comes from a great book on cookies that can be frozen in dough form for instant gratification cookies from the freezer. I’ve tried a few of the recipes and they are excellent though I haven’t actually made it to the freezing stage–they are too good to not all bake up at once! I only made a few slight changes–switching out the instant coffee/water mixture in the recipe for milk being the main one.
Chocolate Chip and Chunk Cookies
Adapted from “In the Chips” from Slice & Bake Cookies by Elinor Klivans
2 cups/255 g bread flour
1/2 tsp baking soda
1/4 tsp salt
1 tblsp milk
3/4 cup unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
2.5 cups of chocolate chips and chunks
Preheat oven to 350.
Combine flour, baking soda, and salt in a bowl. Set aside.
Cream butter and sugars in the bowl of your stand mixer. Add milk, vanilla, and eggs (one at a time, mixing until combined). Scrape the sides of the bowl as needed. Add flour mixture in two parts, slowly mixing until just combined.
Remove from mixer and add chocolate chips by hand.
I used a #40 scoop which yields 24-26 cookies and baked for 13 minutes.
These are nice, soft cookies that would be excellent candidates for mailing!