I had the most bizarre conversation last night. One of my friends told me that oatmeal raisin cookies are her favorite. I was shocked. Every time I bite into an oatmeal raisin cookie I want to punch someone, because the only reason I ever pick up an oatmeal raisin cookie is if I mistake the raisins for chocolate chips. I told her so, and she proceeded to tell me that she hates chocolate chip cookies. It’s not that they just aren’t her favorite cookie, it’s that they make her gag. She said all this calmly sitting on my couch, like it was no big deal. I was dumbfounded. This afternoon I set to work baking a perfect batch of chocolate chip cookies, because I wanted to rid my home of any lingering cookie blasphemy!
I got this recipe from my (chocolate chip cookie loving) friend, Bekah. I’m not sure where she found it, but I’m so glad she was willing to share it with me. I haven’t tested all the chocolate chip cookie recipes in the world, but this is the best one I’ve tried so far. These are huge, thick, beautiful, bakery-style chocolate chip cookies. Tender in the middle with just a tiny bit of crispness on the outside. The only downside to these cookies is that they dry out quickly. They need to either be eaten the same day they are baked or stored in the freezer. For me, keeping cookies in the freezer is best anyway. It slows the rate at which I eat them!
2 cups + 2 tbsp flour (I use half whole wheat flour)
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, melted and cooled (I prefer salted butter)
1 cup brown sugar
½ cup sugar
1 egg + 1 egg yolk
2 teaspoons vanilla
1 ½ cups semisweet chocolate chips
Set oven to 325 F. Set shelves in oven to upper middle and lower middle.
Whisk together flour, baking soda, and salt. Set aside. Beat together butter and sugars for 1 minute at medium speed. Add eggs and vanilla and beat on medium-low for 30 seconds. Add dry ingredients and mix on low for 30 seconds. Stir in chocolate chips.
Divide dough into 1/4 cup size balls. Pull apart dough into equal halves with fingers then place back together so that jagged side faces top and smooth side is facing down. This creates the bakery look on top.
Bake for 15 to 18 minutes on ungreased cookie sheets. Rotate cookie sheets halfway in oven so that they all bake evenly. Take out when edges are hardening but centers still look puffy and soft, cool on pan.
Makes 18 cookies (or less if you’re a dough-eater like me).