I love chocolate chip cookies. Or rather, I love store bought chocolate chip cookies.
Ah, now that all the purists have left my blog with expressions of disgust, let me explain. I’ve made a lot of chocolate chip cookies, but they’re either too crispy, or too soft, or too sweet (that happens a LOT) or, you know, they just make me reach for the Pepperidge Farm. The fact is that there is no such thing as the “perfect chocolate chip cookie”, cause perfect is different for each of us. Anyway, this is a “pretty good chocolate chip cookie recipe”, I’ll probably make it again, it’s not perfect… but it’s good enough.
This is what you need:
150 grams (1cup plus 2 tablespoons) flour
½ tsp baking soda
115grams (8 tbs – 1 stick) unsalted butter softened or straight from fridge but cut into small pieces
100grams (½ cup) white sugar
120grams (½ cup) brown sugar
2 large eggs
½ tsp salt
2 tsp vanilla
1 tsp cinnamon
1 ½ cups semi-sweet chocolate chip cookies (or chocolate chunks)
½ cups chopped pecans (or walnuts) optional
This is what you do:
Preheat oven to 180°C - 350°F and line cookie sheets with parchment paper, or grease them but this may make your cookies a little richer.
Whisk together flour and baking soda. Beat butter and both sugars on medium speed until fluffy (if your butter is cold will take awhile – over 10 minutes). Add eggs, vanilla and salt and beat until well combined. Stir in the flour and baking soda and beat on low speed until smooth. Stir in chocolate chips and nuts by hand (many recipes say with a wooden spoon, but I used a silicone spatula and didn’t notice any difference.)
Bake at 180°C – 350°F for 8 – 10 minutes (depending on your oven and the size of your dough balls) or until the edges start browning slightly. Cool for a few minutes on the baking sheet so they firm up and then transfer to wire rack to cool completely or, you know, get out the milk and start eating!