On our way home yesterday, Maggie asked if we could make real cookies not pretend ones when we got home. I was not sure what she meant by pretend cookies as I like to think that all of my cookie recipes are real. She continued to tell me that pretend cookies are the kind that comes in a box. Her wish was my command. I could not think of a better way to spend a rainy afternoon then baking a batch of my real 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 baker prior to then, and never strayed. While the recipes were very similar, the use of more brown sugar and less granulated as well as less flour was about to make my usual chocolate chip cookies boring.
After a few years of following Ina’s recipe, I strayed again, and began to make the chocolate chip cookie recipe my own. IT IS SO GOOD! You can stop looking anywhere else!
I started doubling up the number of chips or chocolate chunks. As well I used lots of really good unsalted butter. These chocolate chip cookies come out thinner, crispier, and super chocolatey which is perfect for dipping into a glass of milk. Or even enjoying with an afternoon coffee. I love how the chocolate melts into the coffee, so good!
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 is a delight, 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!
Look no further as I am now sharing the perfect as well as the best ever chocolate chip cookies. This recipe is going to please all cookie monsters in your life. Bonus, they pack up very well for mailing. Whenever I feel an urge for a cookie I make a batch of these chocolate chip cookies and mail them off to my dad or our nephews.
- Use butter – lots of really good unsalted butter. This cookie recipe is not good made with shortening, margarine, coconut, oil, etc… go for the gold with butter!
- Bring the butter and eggs to room temperature as the dough will come together easier.
- DO NOT OVER BEAT the butter and sugar unless you want cake like cookies.
- Use a really good quality chocolate – we like Guittard as well as bittersweet chocolate chips or chocolate chunks. This recipe also works with semi-chocolate chips or Akoma Semi-Sweet.
- Use a sharp knife (carefully) if making chocolate chunks instead of using chips. Or a food processor.
- Baking Sheet
- Parchment Paper
Recipe: Chocolate Chip Cookies
** Originally printed with permission from Publishing House 2009 – inspired by the Barefoot Contessa
*** 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 – when in a pinch I have used dark brown sugar
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 – can use semisweet as well
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.