“I want to take all our best moments, put them in a jar, and take them out like cookies and savor each one of them forever.” - Crystal Woods, Write Like No One is Reading
If you read my last post you know that here in the US, October is National Cookie Month. Unfortunately, with our Presidential election only weeks away, and all the attention directed toward that, the cookie has been over-looked. I know, it's truly a sad state affairs. For one, if both (which should read all) parties would just sit down with some cookies and commit to the greater good, I am certain things would go a lot smoother. Who writes the policy for that? In any case, here is my second entry for the month....the quintessential Chocolate Chip Cookie. It is buttery, brown sugary and so full of chocolate! I worked on this recipe for a long time and I may still tweak it here and there, but for now, it's better than good. I know everyone says their recipe is the best, but I really mean it! Just kidding....but hey why not try it and see what you think? The worst thing that will happen is that you will make somebody really happy when you pull them out of the oven! Or spread the love by bringing a plate to someone special just because! #cookiesandkindness
Chocolate Chip Cookies:-makes a lot*
16 1/2 ounces (2 cups plus 1 tablespoon) unsalted butter, softened
12 ounces (approx. 1 3/4 cup lightly packed) light brown sugar
8 ounces (approx. 1 cup 2 Tablespoon) granulated sugar
1 tablespoon Pure Vanilla Extract
2 large eggs
1 1/2 teaspoon kosher salt
21 ounces ( approcimately 4 1/2 cups) all-purpose flour
1 1/8 teaspoon baking soda**
1/4 teaspoon baking powder
1 pound 12 ounces chocolate chips, chopped bittersweet chocolate or a combination of the two
1. With a whisk, mix together, flour, salt, baking soda and baking powder in a medium bowl. Set aside
2. Cream butter and sugar on low speed of stand mixer until combined.
3. On low speed, add in eggs and vanilla. Raise speed to medium for about 20 seconds, to combine well. Reduce speed to low. Stir in flour mixture and mix until almost combined.
4. Stir in chocolate chips/chopped chocolate (I like to use different kinds mixed together just for fun and variation).
5. Wrap dough tightly with plastic wrap and chill for 24 -48 hours***
6. When ready to bake, remove dough from fridge about 2o-30 minutes before baking, line baking sheets with parchment paper and preheat oven to 350 degrees.
7. Scoop out dough using an ice cream scoop that holds about 2 1/2 tablespoons. Place them 2" apart on lined baking sheets. Pat down the tops slightly.
8. Bake cookies for 10-12 minutes until edges are golden brown and middles are set. Let cool a few minutes before transferring to a wire cooling rack and/or devouring them. Hint: try eating them frozen- my personal favorite!!
* I like to make this really large batch, scoop out what I want for cookies then scoop out the rest of the dough balls onto a cookie sheet and freeze until firm. Transfer the dough balls to a freezer bag and store in the freezer, as air-tight as possible, for up to 2 months. Then when you want cookies, simply remove some dough balls from freezer, let sit out 2o-30 minutes before baking and you get cookies with little to no effort!
** this recipe was developed at high altitude. If you live closer to sea level you may have to increase your baking soda to 1 1/2 teaspoons, maybe even 1 3/4. Baking powder is just to give it a little lift. Do not change.
*** if you chill the dough before baking, this gives all the ingredients time to really meld together and that in turn will give you more golden brown cookies with a more pronounced caramelization of the edges, which tastes so good. IF you can't stand to wait, baking them immediately after mixing will still be fine.
M&M chocolate chip cookies (my favorite): Reduce chocolate chips from 28 ounces to 24 ounces. Dip tops of dough balls into a bowl of your favorite plain M&M's (I love making them using all the seasonal M&M varieties-autumn colors shown here), Mini M&M's are also fun. Bake as directed.
Chocolate Chip with Walnuts: Reduce Chocolate chips from 28 ounces to 22 ounces. Stir in 1 1/2 cups lightly toasted, coarsely chopped walnuts along with chocolate chips. Bake as directed. (These remind me of my paternal grandma, Julia Byrnes). ♥