In fact, it’s never been off. I’m not sure if it will ever end. I’m not sure if I even WANT it to end.
The. PERFECT. Chocolate Chip Cookie. Or CCC, to save me from typing it all out. 😄
Does such a thing exist you ask? Or is it purely the stuff of legends? Well, probably like you, I’ve made many chocolate chip cookies and used many recipes. And I don’t remember all that I’ve made. It probably all went something like this.
Mix. Bake. Devour.
Somewhere in the back of my mind I must have thought occasionally, “this one isn’t like the last….it’s puffier….it’s chewier…it’s less sweet….it’s OOH SOOO GOOD…” etc etc. I honestly don’t know what makes a perfect cookie. Sometimes within the same batch I get different standards of cookies. I also like the cookie part better than the chocolate chips.
Yes. I’m one of those people. I recall hearing this somewhere: As proof to how much a boyfriend loved his girlfriend, he used to make her chocolate chip cookies. Except she didn’t like them. Not as they are anyways. She liked the chocolate chip cookies without the chocolate chips. So what does the devoted man do? Pick out every single chip for her of course. Now, I’m not that picky. I just prefer a cookie with fewer chips. (Now, aren’t you lucky Ian?) Maybe it’s the inner health freak demanding me to show some restraint. Although if I’d already sinned by picking up and biting into the cookie, what’s a few extra chocolate chips going to do? Plus when I make cookies, I MUST make them huge. MUST. I’m OCD like that.
If you’d like to continue the search for that cookie. Read on for the recipe.
Chocolate Chip Cookies (Take one, one this blog that is)
2 1/4 cups flour
1 cup butter, melted (I’m sure this gives it a different texture than recipes with softened butter, but
I gotta experiment and document to be able to tell you exactly what, which will happen some day)
1 cup light brown sugar, packed
1/2 cup white sugar
1 large egg (I’ve also got this vague feeling that I don’t like a lot of egg in my cookie, makes them puffier)
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
As many chips as you’d like! 😀 (typically about 2 cups for the people who eat chocolate chip cookies for the chocolate chips)
Preheat oven to 350 degrees. Cream, or more like, mix, the melted butter and the sugars until well mixed. Add the egg and vanilla and mix well. Now I used to be such a good girl and whisk my remaining dry ingredients together in a separate bowl, then add to the creamed mixture. Now I just put everything in the bowl and give it all a good mix. Works fine too. Do what you’d like. Then add the chocolate chips. Mix until distributed.
Drop with two spoons or an ice cream scoop onto greased cookie sheets. I line mine with parchment paper, which reduces spread and produces neater edges than the greased sheet. I use anywhere from 1/4 cup of dough to 1/3 cup of dough per cookie. Did I mention that I’m kind of obsessive about huge cookies? Sometimes I make them even bigger. Split a cookie with a friend. Do what you must. I find bigger cookies to taste better and have better texture. Be sure to leave plenty of space in between the dough, or else they run into each other and you end up with square cookies. Bake in the preheated oven for 8-12 minutes, depending on how big your cookies are. Let cool for a couple of minutes before removing from the cookie sheets. Eat while warm for the maximum effect. 😀
So how do you like your CCC?