I am a chocolate chip cookie addict. To me they are woman’s best invention. I am eternally grateful to Ruth Graves Wakefield for her gift to us all.
Some people like theirs cakey and some like them a bit crispy. I like the soft center with an outside ring that’s slightly crispy. I am a chocoholic and I tend to over-fill them with chocolate pieces, but I’ll address that later here. I have heard the story that when Ms. Fields was inventing her cookie she said that her goal was to get as much butter in them as possible. Here are some of my conclusions after a life-time of making these gifts from the gods.
Never use shortening- always use butter. It’s important to use very soft, room temperature or slightly softer, almost melting butter- not right out of the refrigerator or completely melted.
I have tried recipes that alter the ratio of white granulated sugar and brown sugar. In every case my preference is that they be exactly the same ratios. Use regular brown sugar. Dark brown sugar has a definite molasses flavor that will make your cooking flavor profile taste off. Light brown sugar doesn’t have enough caramel flavor.
Baking soda keeps your cookies from becoming too flat and helps them to properly brown. Most recipes call for baking soda but no baking powder. If you want a fluffier cookie you can add a half teaspoon baking powder. I like the effect of a quarter teaspoon baking powder. If you like flatter, less cake-like cookies, skip the baking powder. I like the 1 tsp. of baking soda as opposed to the ¾ tsp. level.
At one point I went on a health binge and tried to make them with whole wheat flour. Not a good idea. Measure the exact amount of white flour. Too much and they will be like cakes and too little and they will be flat and too round.
Now we come to the most controversial part; store bough chocolate chips. Almost all of them have ingredients that stabilize them and prevent them from melting. If you buy semi-sweet chunks of chocolate and cut/break the bar into small pieces, removing any shavings, you’ll get irregular chocolate pockets and amazing results. Enjoy.
2 1/4 cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup soft butter
¾ cup granulated white sugar
¾ cup medium brown sugar
1 teaspoon vanilla extract
2 eggs large
2 cups broken semi-sweet (60%) chocolate pieces (no shavings)
Pre-heat oven at 375 degrees
Combine flour, baking soda, baking powder, and salt.
In separate bowl stir together butter, white and brown sugar, eggs and vanilla
Add flour mixture into butter mixture, folding slowly.
Add chocolate pieces, folding them into complete mixture. Drop large tablespoon sized rounds onto uncooked baking sheet. Bake on middle shelf 9-10 minutes.
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