Chocolate Chip Cookies

Its difficult to conceive of a more perfect food than the chocolate chip cookie.

Once, in an “ice-breaking” activity, I was asked what food I would be if I was to be a food. After careful consideration, I replied that I would be a chocolate chip cookie. I see now that this response was wishful thinking. I don’t know what food I would actually be (maybe some kind of bean?). But the point is, deep down a good chocolate chip cookie is what we all wish we could be. A perfect balance of sweetness, chew, chocolate, and salt. Insatiably satisfying and fun, wonderfully versatile, and universally loved.

I have eaten a lot of good chocolate chip cookies in my 21 years on this earth. But a few months ago, I came to the realization that I had never tried to bake them from scratch. This seemed like a huge hole in my baking skillset, and it needed to change at once.

After several trials and multiple mistakes, I’ve arrived at a cookie that I consider to be pretty damn good. Chewy in the middle, just a little bit of crunch on the edges, and ample quantities of chocolate in every bite. However, I cannot say that I have yet reached chocolate chip cookie enlightenment. A bit more experimentation is needed to elevate this recipe to its full potential. But until then, the following recipe is guaranteed to fulfill your immediate cookie needs.

Ingredients:

  • 2 ¼ cups all purpose flour
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon baking soda
  • 1 cup butter (2 sticks)
  • 2 eggs
  • Vanilla extract
  • Salt
  • Semisweet baking chips (about 12 oz)
  • Dash of cinnamon (optional, but adds richness to the flavor)

Steps:

  1. Preheat oven to 375F. Melt butter and mix with sugar and vanilla extract.
  2. Add eggs and mix well.
  3. In a separate dish, mix flour, salt, cinnamon, and baking soda.
  4. Gradually add the flour mixture to the first mixture. Combine well.
  5. Add chocolate chips.
  6. Scoop tablespoon size portions onto a cooking sheet and form round shapes.
  7. Bake for 9-10 minutes at 375F

Notes and Results:

  • On Baking: baking time is of the utmost importance. Between 9 and 10 minutes seems to be ideal. A minute or two too early or too late may mean disaster. Baking parchment on sheet pans helps move cookies on and off. Space cookies liberally – 6-8 per baking sheet.
  • On Cookie Shape: Best results seem to manifest when cookies are shaped into fairly even balls without rough edges and smooshed down a bit (but not too much) onto the baking sheet.
  • Warning: The last two times I’ve made these, I’ve eaten the entire batch within 24 hours.
  • On recipe Improvements: Next time, I intend to make the following modifications:
    • Reduce the quantity of flour by ¼ cup.
    • Use all brown sugar rather than a mix of brown and white.
    • Increase the salt and vanilla extract content from liberal to extremely liberal.
    • Add cinnamon.
    • Make absolutely sure that all ingredients are well mixed.

One more thing: I’m reasonably convinced that a batch of these cookies is the ultimate gift, party favor, pot luck item, or really the solution to almost any problem that might occur. I’ve prepared a handy chart to help decide if these cookies are the appropriate item for the situation in question.

Should these cookies be made…

  • For game night with the boys? – Yes
  • To make yourself feel manly and fierce? – Absolutely
  • A Valentines Day gift? – Definitely
  • Sustenance for a perilous journey through the wilderness – Yes
  • A peace offering to a malevolent spirit? – Works every time
  • To fill the Void? – Untested but probably

One thought on “Chocolate Chip Cookies”

  1. These cookies should be made…
    with attention and care by you and sent forthwith to your great aunt Bonnie:) Remind me to tell you the story of chocolate chip cookies I made when I was an adolescent.. using the whole egg and I do mean the whole egg….very crunchy

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