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Chocolate Chip Cookies

Chocolate Chip Cookies

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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.

Chocolate Chip Cookies

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!  

barefoot

 

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.  

Tips:  

  • 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.

Tools:

  • Mixer
  • Baking Sheet
  • Parchment Paper

Chocolate Chip Cookies

Chocolate Chip Cookies

Barefood Contessa Chocolate Chip Cookies

The best chocolate chip cookie recipe, EVER! Gooey and chocolatey on the inside and crisp and crunching out the outside.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 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

Instructions

    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.

    Serve. 

    Eat.

Notes

** 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

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Susan

Sunday 20th of January 2019

I meet Ina at William Sonoma in Baltimore, several years ago, she was there for her cookbook signing! She was just a delight, soft spoken and had something nice to say to everyone! I can make any of her recipes and know they will be delish! Love these Chocolate Chips!

Maria

Wednesday 20th of December 2017

Hi ina, are these cookies crispy? I love crispy cookies Thank you Ina

katy

Wednesday 31st of August 2016

The recipe for these cookies appears in one of Ina's recipe books. The one in the book says to cook the cookies for 15 minutes....not 12 which they show here

Denise Woodward

Wednesday 31st of August 2016

Hello Katy - thanks for reaching out. There are a few changes along the way such as the timing. Twelve minutes works best for us in our location with is the Bay Area - fifteen minutes made the cookies a bit too crisp for our liking. Where are you located?

nicole @ I am a Honey Bee

Friday 4th of March 2016

so much chocolate in there. oh my goodness! I love it!

Jennifer V.

Friday 4th of March 2016

So jealous you got to meet Ina. She is one of my favorites!!!

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