chocolate chip cookies

I’m a purist at heart. I like things to be as simple and organic as possible. A concept I try to apply to my design aesthetics as well as in my cooking style. I believe simplicity in ingredients, executed well in technique.  My son’s favorite cookie is chocolate chip cookies. Just chocolate chips – no nuts, no marshmallows, no candies–no fluff added to it. Just pure delicious flavor of chocolate and creamy butter.

I had a chocolate chip cookie recipe which was absolute perfection; it birthed just-ever-so slightly crispy exterior and chewy gooey interior, not too thick not too thin. But to my great sadness, I lost the recipe. Since then, I searched high and low for a recipe that gave me the same heavenly results. After many trials, I found one close to it. It isn’t exactly the same but it’s the recipe I stuck to for the last couple of years.

I recently tried swapping out regular unsalted butter with european-style unsalted butter. It has a higher fat content so it’s suppose to give more crispier results. I wasn’t sure if the result will be worth the pricier cost of the butter but it definitely did yield in better texture.

This recipe makes a lot more than I can eat in one sitting (well, a lot more than I allow myself to eat) so I freeze the leftover portioned dough in ziplock. This way I always have portioned servings ready to go, for guests or for bribing little 4 year-olds.

Chocolate Chip Cookies from Desserts By The Yard by Sherry Yard

1 1/2 c. all-purpose flour

1/2 tsp. baking soda

4 oz. (1 stick) unsalted butter, softened

1/2 c. sugar

1/2 c. packed light brown sugar

1/4 tsp. salt

1 large egg

1 tsp. vanilla extract

12 oz. bittersweet chocolate, cut into 1″ pieces (or use chocolate chips)

1. Preheat oven to 350. Place racks in the middle and lower third of the oven. Line baking sheets with parchment paper.

2. Sift together the flour and baking soda.

3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter on medium speed until lemony yellow, about   2 minutes.

4. Scrape down the sides of the bowl. Add the sugar, brown sugar, and salt. Cream the mixture for about 1 minute. Stop the mixer and scrape down the sides.

5. Add the egg and vanilla and beat on low speed for 15 seconds, or until the eggs are fully incorporated. Scrape down the sides of the bowl.

6. On low speed, add the sifted flour mixture, Beat slowly until all the flour is incorporated. Scrape down the sides and add the chocolate chunks and mix in.

7. Scoop heaping tablespoon (I use a small ice cream scoop) and portion out the dough onto baking sheet lined with parchment. Let it chill in the fridge at least 1 hour.

8. Place the cookies 2 inches apart on prepared baking sheet. Bake for about 12 minutes depending on your oven. Rotate at halfway point. If  you want crispier cookies, when rotating the sheet pan, tap the pan on the rack. This will cause the rising cookies to fall (I always do this).

9. Transfer the cookies to cooling rack. Wait 5 minutes before serving, or allow to cool completely before storing in airtight container. (They will keep for 3 days).

Makes about 30 cookies.