On our way home yesterday, Maggie said that she wanted to make real cookies not pretend ones. I was not sure what she meant by pretend cookies as I like to think that all my cookies are real. She continued to tell me that pretend cookies are the kind that comes in a box. Her wish was my command, as I could not think of a better idea for a rainy afternoon than to bake a batch of my super delicious barefoot contessa chocolate chip cookies with one of my favorite people.
A few years back my friend Evelyn introduced me to the Barefoot Contessa’s chocolate chip cookie. I had been a faithful Toll House cookie maker prior to this. While the recipes were very similar the use of more brown sugar and less granulated as well as less flour made my usual cookie boring.
After a few years of following Ina’s recipe, I strayed and made the recipe my own. I started doubling up the number of chips or chocolate chunks. As well I used lots of really good butter. The cookies come out thinner, crispier, and super chocolatey which is perfect for dipping into a glass of milk or cup of coffee.
Speaking of Ina Garten, the Barefoot Contessa, we had the honor of meeting her at the Fancy Food Show this past Monday. We talked to her for a bit and she even let us snap this photo. Ms. Garten was a delight. She is so sweet, and soft-spoken as well she seemed interested in what we are doing at Chez Us (maybe she was just being nice), regardless it was fantastic to meet the woman who is hanging out with us in our PJs every Saturday morning!
Recipe: Barefoot Contessa Chocolate Chip Cookies
** Originally printed with permission from Publishing House 2009
*** adapted and changed in February 2016 – now I use chunks of chocolate if I do not have chocolate chips
2 sticks of unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
22 ounces bittersweet chocolate chips or chunks
Preheat the oven to 350 degrees.
Cream the butter and two sugars until light and fluffy – this will take no more than 1 1/2 minutes – in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well.
Sift together the flour, baking soda, and salt and add to the butter with the mixer at low speed, mixing only until combined. Fold in the chocolate chips or chunks.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.
Bake for exactly 12 minutes (the cookies will seem underdone).
Remove from the oven, drop the pan on the counter to flatten the cookies, and let cool slightly on the pan.
Transfer the cookies to a wire rack to cool completely.
More Cookie Recipes