You know that feeling when you’ve been down in the dumps, searching high and low for an answer, and then finally one day you feel as though you’ve discovered the meaning of life?
Yeah, well, that didn’t quite happen…
But something miraculous did happen to me this weekend! Besides almost being eaten by a giant cinnamon bun (I’ll get to that in another post), I finally found my favorite choco chip cookie recipe.
For a long time, I was having trouble with my CCC recipe.
They tasted like heaven, but looked like hell. Beauty isn’t everything, right? Wrong, damnit! I wanted a voluptuous looking cookie with some height to it’s bod.
But before I could venture onward with my quest to find the best recipe, I had to ask myself one very important question:
Am I a softie?
Or a tough cookie?
My perfect cookie has a wee bit of crunch on the outside, and some chewy goodness on the inside. They say the way you like your cookie is a good representation of who you are…let’s not analyze that one.
After I had that down, all I had left to do was bake and eat cookies.
Well, it’s taken me 10 years to figure this out.
Okay, okay, maybe three?
Did you know that chilling your cookie dough results in a better quality cookie? Geez, Louise! Don’t even tell me you knew, too.
See, I thought I had discovered this ground breaking new technique that would change the way pâtisseries across the world would bake their goodies. Images flashed through my mind of me holding the the first ever Nobel Pâtisserie Prize. I was even in the stages of writing my scientific article, until one day, while food blogging, I came across something devastating.
Apparently, this is not a new thing. In fact, it’s a universally known thing.
Hey, I learned it on my own though, so I think some kind of honorable mention is appropriate.
I wish I had a picture to show you, but there’s currently sugar trapped in my lens…
Best Buttery Cookies
280 grams (2 cups) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated white sugar
1 cup light or dark brown sugar
3/4 cup butter, melted
1 egg yolk
1 tablespoon vanilla extract
1-2 cups chocolate chips
Preheat oven to 325 degrees F.
1. In small bowl, combine flour, baking soda, and salt.
2. In large bowl, combine sugars. Add butter and stir with wooden spoon for a few seconds until well blended.
3. Stir in egg, egg yolk, and vanilla. Be sure that all ingredients are incorporated.
4. Add dry ingredients and stir until just combined.
5. Gently stir in chocolate chips.
6. Wrap dough in plastic wrap and chill for at least 20 minutes.
7. Drop dough by 1/4 cupfuls onto a greased baking sheet ( I made mine into little cookies cause I like minis. You can choose any size though.)
8. Bake for 15 to 17 minutes, until the cookies are just beginning to brown around the edges–don’t even let them set in the middle. (This gives them that chewy goodness)
9. Cool on baking sheet for 5 minutes to allow cookies to firm up.
10. Place cookies on wire rack to cool, and repeat with remaining dough.
11. Eat ya cookies! No leftovers.
If you’re not looking to eat two dozen cookies, there’s always room in the freezer. Be sure to pre-shape them before hand, so it’s easier on you when you want to bake them later.
Advisory: Hide ya dough balls. They are a highly demanded item.
You can freeze virtually anything, and that is including savory dishes. Lately, I’ve been freezing meatballs, pizza dough, fruit, and whatever else needs chillen. Just make sure you don’t freeze your drop cookies. You know the cake-like ones? You can even freeze your homemade frosting!
Don’t even tell me you did…