Yes, you read the recipe correctly. Chocolate Chip Cookies, no ‘with’, ‘add’, or ‘in’ included. And no I’m not delirious and running a fever. Though maybe this spring time cold I have is starting to get to me. If you know me and put up with me in real life I have probably driven you crazy by not making that thing you loved a second time. I just can’t. I always feel the need to improve, to branch out, to experiment, and to challenge myself.
Once you have made the perfect Chocolate Cake where is the challenge in making it again? It’s like climbing Mount Everest. Once you do it once do you really need to do it again? You’ve already proven you can do it and isn’t that what it’s all about. I can hear you all yelling at me. Not a fair comparison? Ok I’ll make you that cake again.
But back to the cookies. And my twisted brain’s reasoning. While I have been making chocolate chip cookies since before cell phone’s (whoa I’m suddenly feeling really old!) I do see a challenge in the simplicity of the chocolate chip cookie. And the challenge is making the cookie the ‘perfect cookie.’
My history with the chocolate chip cookie starts with a scarred childhood, as many sad stories do. You see all my memories of cookies growing up involved a box of mix coming down from the cupboard and then very black bottomed cookies emerging from the oven. This was not a one time occurrence, this was an annual nightmare.
I should now take this time to say how very dearly I love my mother, and to profess what a wonderful cook she is! And to reaffirm that I did in fact have the most perfect and splendid childhood a kid could have. It just didn’t involve delicious homemade cookies. However, I do not believe that I got my baking genes from my mother. It’s a hard truth. Sorry mom!
Now that my mother is never going to let me back into her house lets talk about the Chocolate Chip Cookies I have made here and what makes them so special.
First off, B-R-O-W-N-E-D BUTTER!!! As if butter wasn’t good enough on it’s own, when it’s browned the rich nuttiness and flavor are magnified. Also, it smells like heaven while it’s browning. Second, let your cookies rest. Sitting overnight makes a difference. It really does. Also, it will teach you patience, we all need more patience.
Oh and when you make these, for the love of children everywhere, please do not burn the cookies!!
The One and Only Chocolate Chip Cookie Recipe
Makes about 3 dozen
1 Cup (2 sticks) butter (unsalted)
1 Cup Sugar
1/2 Cup Brown Sugar
2 Teaspoons Vanilla
2 2/3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Cups Chocolate Chips
In sauce pan heat butter over medium-low heat continually whisking once it starts to bubble. Cook until it begins to brown about 5-10 minutes. Let the butter cool to room temperature (be patient! You do not want hot butter!).
In bowl of mixer beat together eggs, vanilla and granulated sugar for 2 minutes on medium. Next add the browned butter and brown sugar.
In a small bowl mix together flour, baking soda, and salt. Add it to the wet ingredients in the mixer and mix until blended well.
With a large spoon stir in chocolate chips.
Put dough in the refrigerator overnight (or at least an hour).
The next day let the dough come to room temperature, about 30 minutes to an hour before scooping onto cookie sheets.
Preheat oven to 350 degrees.
Drop dough by rounded tablespoonfuls (my scoop is closer to 2 Tablespoons) 2 inches apart onto cookie sheet.
Bake for 15 minutes, or until cookies are just starting to brown. The centers will be soft.
Let cool for several minutes then remove from cookie sheet and place on wire rack to finish cooling.