Why would I bake yet another cookie of the chocolate chip variety? I have nothing fewer, to date, than 20 similar recipes – on my index here on my blog, I have a category on the cookie page just for chocolate chip cookies.
Why would I do it? Well, it was the rhetoric that accompanied the recipe – that it had become the best chocolate chip cookie in her collection. Or something like – this is my go-to cc cookie. That kind of language perks my ears, piques my interest. It made me save the recipe, and ultimately, to make them. And I must admit, these cookies are downright fabulous. I prefer crispy chocolate chip cookies, and these definitely fit my mold, satisfying my craving for a crispy cookie. My first pans full I over baked them – the photo above. They were almost burned because I forgot to set the timer once I switched the pans around half way through. Suddenly I began to smell something hot – yep, these cookies. But oh gosh – they were so good! The next batches I was more careful and removed them after 14 minutes. They were perfectly golden on the outside but still slightly soft in the middle. Below is a photo of the cookies done at exactly 14 minutes. To adhere to the recipe instructions, these are still over-baked as she recommends taking them out when the edges are just golden. So if you make them you can decide for yourself.
This recipe is much like most cc cookie recipes – I looked at this one side-by-side with my other favorite, the ones from Silver Moon bakery, and the ingredient list is nearly identical, with this one containing slightly less butter and a little less flour. About the same on everything else. These taste sweeter. Don’t know why. The batter is very sticky – the difference being the amount of flour as mentioned, I suppose. Hence the chilling time is necessary to make the dough manageable (to roll balls in your hands).
Next time I make these I’ll use a little less sugar and see if I like them even better. I got the recipe from CakeSpy (a blog). When she made these, she got the recipe from Baked: New Frontiers in Baking (cookbook) by Matt Lewis. CakeSpy changed the recipe only slightly to add walnuts and reduce the amount of chocolate chips by that amount. I always like cc cookies with both chips and walnuts, so I chose to use her variation on the cookbook recipe. I sent some home with granddaughter Taylor and her friends as they headed back to NoCal.
What’s GOOD: has this moved into #1 position in my ranking? Hmmm. Not sure. They’re awfully good, but I still think Silver Moon ones are my favorites. I’ll have to make a decision, I guess, in a few days about the ranking! I freeze my cc cookies, and I eat them frozen, so that will be my final test, eating the hard, frozen cookie. I must say, however, that his cookie was oh-so good, still slightly warm with a cold glass of milk. Yum.
What’s NOT: only that the batter has to chill for several hours. Not sure why, but it’s in the recipe. Maybe it helps them keep their shape better since they start out cold on the baking sheet. Fabulous cookies – can’t complain about anything!
* Exported from MasterCook *
Chocolate Chip Cookies – from Baked (cookbook)
Recipe By: From Cakespy (blog) and she adapted it from Baked (cookbook)
Serving Size: 72
4 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 cups unsalted butter — softened
2 cups packed dark brown sugar — (might use less next time)
1 cup granulated sugar
4 large eggs
4 teaspoons pure vanilla extract
4 cups semisweet chocolate chips
1 1/3 cups walnuts
1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
3. Add the flour mixture, bit by bit, mixing after each addition.
4. Using a spatula or wooden spoon, fold in the chocolate chips and walnuts.
5. Cover the bowl tightly and put in the fridge for several hours.
6. Preheat the oven to 375°F.
7. You can bake larger cookies (2 tablespoons each) or smaller (2 teaspoons each). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least an inch between cookies.
8. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Rotate pans halfway through to ensure even baking. They’re done when the edges are golden and the tops are just starting to lose their shine.
9. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you’re so inclined.
10. These can be stored in an airtight container for up to 3 days or freeze for longer storage.
Per Serving: 168 Calories; 10g Fat (49.0% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 102mg Sodium.