There are several things I am fine not being good at. I tried basketball for about 3 minutes and was intensely thankful when the minutes were up because I hated it. I tried Ballet, drama, being a marine biologist and also the violin. All not happening for very long.
Regarding cooking, I’m much better than I was during the magic bar incident but I’m still learning. One thing I like to do is find that ONE best recipe for the must-have dishes. I have a party punch that is consistently a hit. I have a lasagna that makes Italians wonder how I do it. I also am a little famous (in my immediate family at least) for my cinnamon rolls.
I didn't create these. Making up recipes is another thing I gave up long ago. But I try the must-haves from all the places I can find until I find THE one.
So here, I am sharing THE chocolate chip cookie recipe with you.
I have no idea where it came from. I have googled up and down the back alleys of the internet. None of the ones I find are the same as the one I use. So, while I cannot give credit where it’s due, I can most assuredly let you know I had nothing do to with this other than I wrote it down at some point.
So here it is (rife with my own remarks which will likely be unhelpful but will surely make this more entertaining to write):
- One pound salted butter
- 1 3/4 cups white sugar
- 2 1/4 cups brown sugar
- 4 large eggs
- 6 cups + 2 Tablespoons flour
- 1 Tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 Teaspoon vanilla
- 2 POUNDS (are you excited about this part too?) dark chocolate chunks
Nit picky details:
- No chocolate chips if you can avoid it. Dark chocolate chunks. Need to be dark, need to be chunks. No offense to Nestle (Nestle and I go way back. I used to live next to their factory in England and my everday-all-day-long smelled like brownies. So basically I love them a whole lot) but their new dark chocolate chips are just eh. Ghirardelli all the way for these cookies. You won’t be disappointed.
- Also, there is a lot of salt in these cookies. The tablespoon measurement is correct. Using salted butter is correct. The amount of salt is perfect. Like Jack Bauer says at least 5 times in each episode of 24, “You’re just gonna have to trust me on this.”
He didn't believe me about the salt and now he's handcuffed to a pipe.
Let's not make this turn weird for you too.
- Cream the butter and sugar.
- Mix up the dry ingredients thoroughly. I use my grandmothers sifter. Sweetness. You can use it too if you make these at my house. (But I charge a steep cookie tax for the use of my kitchen).
- Add the dry ingredients to the wet. Add in all the chocolate chips (that are left after you eat your share for all your hard work).
- Resist all temptation to bake them. Cover them, and put those jokers in the fridge and wait an hour or longer.
- Once you’ve waited until you can stand it no more, preheat your oven to 350. Line your cookie sheets with parchment paper. I used wax paper (that the box said was for the oven) and I about asphyxiated the whole lot of us. I wouldn’t recommend using wax paper. It lies. I use this:
- Roll them into little cookie shaped balls and put 12 of them in the oven. 15 minutes is perfect in my oven for them to look not quite done but they are. They are perfect at 15 minutes.
THIS PART IS IMPORTANT!
Don’t move them for a few minutes. If you have a second lined cookie sheet laying around, you can continue with your baking. If not, wait until the sheet is back at room temperature to start baking the next dozen. Keep the dough in the fridge until your sheet is ready for it.
So there you go. Keep some cookies on the counter for all the kids (with whom you are suddenly much more popular) and throw the rest in ziplock bags for hiding in the freezer. I don’t know how long they keep in there because they don’t stick around very long.