Are you really tired of reading another chocolate chip cookie recipe from me? My apologies, but I guess I’ll be forever on the quest for the perfect one.
I’m assuming most of you are on house arrest, aka shelter-in-place like I am. Social Distancing. What a phrase – we’ll remember that word forever, won’t we? As I write this, I’m on day 17 of being at home all day, all night, with not a single trip out of my driveway. In many ways, I’m lucky – I live in a big house, and I use most of the rooms – living room for my phone calls on my cell – dining room table for a project now and then – kitchen all the time because I’m cooking a lot more than usual – my kitchen dining table is where I eat most of my meals – and my family room with TV (on from about 8am to 8 pm every day) and the gas fireplace nearby. Master bedroom of course, my big bath and dressing room area gets daily use, and my very comfortable library/study up there where I watch TV in the evenings.
My report? I’m fine – feeling fine, no symptoms. My next door neighbor, Josee, has been a lifesaver for me – she goes shopping for me about once a week or every other week. The high school kids at my church are also available for shopping – all I have to do is send a list, put out some cash and shopping bags and they bring it back an hour later. I stay busy enough, I guess. I do watch the TV more than usual – tuned into news most of the hours, then in the late evening I go upstairs to my comfy study and start watching some of my recorded shows that take my mind off coronavirus. Have you seen this picture?
That’s my neighbor’s very well-trained standard Doberman. I was sent a similar picture of a little Chihuahua with similar wording but had an acronym on the photo that wasn’t nice language – I sent it to my neighbor and she took a picture of Batman and added the same lingo but with the word “heck” instead of the f word.
Anyway, I belly-laughed so hard over this picture. Laughing is good for us, you know?
In my normal life I’m so busy I rarely have enough time to read or go up to my studio (an unused room in my house at the moment) to draw or paint. Reading I’m doing (see sidebar on my web page for what I’ve read recently). Cooking, I’m doing. But most everything else has fallen by the wayside. Have I cleaned my house? Nope. I’ve paid the two women who come clean my house for me, but I told them not to come in. I’ll do that again next week when they’d be due to come again. And I’ll pay them anyway as I know they need the money. I can’t seem to concentrate on doing other things. A couple of days earlier this week we had really beautiful weather here in Orange County and I went outside and sat in my nice outdoor furniture, under the umbrella and read for awhile, always conscious of the fresh air, the birds singing and the butterflies flitting.
What I crave is comfort food. What I really want is a pasta casserole (haven’t made one). Or things like mashed potatoes (haven’t done that either). Soup has been a mainstay on my table and you’ll have another recipe up soon – a delicious creamy chicken poblano chile from Joanna Gaines. Delicious. Most nights I have a big green salad. My neighbor is bringing me fresh salmon today from her shopping run, so I’ll have that with some fresh asparagus tonight.
Comfort food: [from wikipedia] The term comfort food has been traced back at least to 1966, when the Palm Beach Post used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg or famous chicken soup.”
I can’t say that I turn my mind to poached eggs. Or chicken soup either as my mother didn’t make chicken soup (my dad wouldn’t eat chicken). It might be better for me if I indulged in pasta or potatoes – rather than chocolate chip cookies! I don’t know about you, but I have a favorite brand of chocolate chips. I grew up on Nestlé’s semisweet, but oh no, since the advent of dark chocolate chips, I’m all over those, and Ghiradelli Bittersweet are my favorite. They’re very hard to find these days – have you noticed? I even considered ordering a 25 pound bag from amazon, but it was semisweet and I want bittersweet. So I’m figuring that lots of other households are baking chocolate chip cookies just like I am. My neighbor took a photo of the shelf at the grocery store – empty of Ghiradelli’s bittersweet. Sigh. So, since I’m nearly out of them in my own pantry, I dug into my chocolate stash and found a bag of Callibaut very bitter chocolate chips. They’re fine – I like them. So I’ll certainly have a couple more recipes’ worth before I’m desperate for Ghiradelli. Now that I’ve alerted my neighbor to look for them, she’ll probably hunt for them whenever she’s shopping.
Turning to a cookbook I’ve had for awhile (I think I bought it just before Dave passed away) I found several cc cookie recipes that would suffice, but this one, Alice Medrich’s favorite, seemed to leap off the page. When I began I didn’t realize how different the batter/dough would be. This recipe uses melted butter – certainly a variant that was not something I’ve ever done for cc cookies. The butter is combined with the regular and brown sugars, eggs, then the dry ingredients. The dough has a totally different look – it’s wet. See photo. I’m not sure you can tell from the photo – it really does LOOK wet, although the dough is handle-able and pliable. It’s not sticky in the least.
The only other variant was that it recommended at least an hour or two of chilling (even overnight if time permitted). I did an hour. Then used my scoop for 1-tablespoon sized mounds. My baking sheets don’t require foil or parchment – they baked up perfectly.
What’s GOOD: gee, I really like these cc cookies. I want to try them with Ghiradelli, but other than that, they’re a perfect complement to a hot cup of coffee or tea. Or a mid-afternoon snack.
What’s NOT: nothing really. My problem is that I know they’re in the freezer . . . .
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Chocolate Chip Cookies Alice Medrich
Recipe: From Alice Medrich’s cookbook: Chewy Gooey Crispy Crunchy
Serving Size: 60 (I got about 54)
10 1/8 ounces all purpose flour — about 2 cups
1 teaspoon baking soda
8 ounces unsalted butter — melted, cooled slightly
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
2 cups chocolate chips
1 cup walnuts — chopped, or pecans
1. Melt butter and set aside to cool for 2-3 minutes.
2. Combine in a bowl the flour and baking soda. Stir well and break up any lumps.
3. In a bowl combine the melted butter with sugars, vanilla and salt. Mix in the eggs. Stir in flour mixture just until all the dry ingredients are moistened. Stir in chips and walnuts. [This dough looks WET – very different than usual because of the melted butter used – see photo.] Chill dough for at least an hour, or overnight. If chilling overnight, let the bowl sit out at room temp for 20-30 minutes to warm up slightly.
4. Preheat oven to 375°F. Scoop dough into 1-tablespoon mounds and place on greased or foil lined cookie sheets. Bake cookies for 9-11 minutes, rotating pans and switching them halfway through. Cookies should be golden brown on the edges, and no longer look wet on top. Remove pans from oven and allow to sit for 1-2 minutes until cookies “set.” Remove to rack to cool completely. They will keep at room temp for several days if stored in an airtight container. Otherwise, freeze them.
NOTES: you may substitute raisins for chocolate chips. Also, you may remove chocolate chips and use only pecans (double the quantity). This latter is one of Alice’s favorite variations.
Per Serving: 115 Calories; 7g Fat (49.4% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 61mg Sodium.

hddonna
said on April 5th, 2020:
Hi, Carolyn,
This is my favorite chocolate chip cookie recipe, and it’s been my go-to for several years now. Like you , I was always trying to find the perfect chocolate chip recipe. For decades, I used the Toll House recipe, and then it started acting different. I’ve never been able to figure out what the problem was, but they started spreading out way too much. Then I would add more flour, but the texture was never right. I started trying other recipes. There was a Martha Stewart one that turned out well, with some tweaking, but then it started spreading too much, too. I also tried Alton Brown’s recipe. I used to always take chocolate chip cookies to my favorite dulcimer teacher when I went to workshops, and one year I took two kinds and had them vote on which they preferred. (Martha Stewart’s won there, but whatever other recipe I tried was preferred by my son.) When I got Alice Medrich’s book and tried her recipe, I was thrilled! At last, the cookies were coming out exactly as I liked, crisp around the edges, soft and chewy in the middle. I’ve been making them ever since. The funny thing is, the only difference between this recipe and the Toll House one is that you melt the butter, and you are instructed to use aluminum foil on the baking sheets, but it always turns out perfect. My preferred chocolate chip is also Ghirardelli 60%. My son still prefers Toll House, so I sometimes make them that way for him. My dulcimer teacher prefers the Ghirardelli, as do most people I make them for. I was able to get some Ghirardelli 60% at my grocery store this week. They were even on sale. The chocolate chip aisle is sparsely stocked these days, but I was able to snag a bag–limit one per shopper. Fortunately, I stock up in the months leading up to Christmas, and I have a few on hand. Hope you find some soon! These are my pick for World’s Best Chocolate Chip Cookies! Donna
Well, isn’t that amazing, Donna! I’ve really enjoyed these cookies – eating way too many of them, however. I was able to get two bags of Ghiradelli 60% (my neighbor found them at one local market) and I’ve ordered 12 bags from amazon which will arrive in a week. Very interesting that you had the identical problem I did with Nestle’s recipe years ago – they spread too much. Added a bit more flour and that did help. This recipe is specific about the amount of flour (less) and I weighed it to make sure I didn’t add too much. Costco sells monster bags of the chips before Christmas and only sold at the Costco that’s mostly for restaurants etc. and Sara had purchased several. She’s nearly out also but did find them at Target, no limit on how many. They’re her fav chip also. Hear-hear to Alice Medrich for her super recipe! . . . carolyn