I noticed the other day that my dessert-oriented blog is missing one of my favorite desserts: the humble, all-American chocolate chip cookie. True, it is probably one of the easiest cookies on the face of the planet to make, and there is a recipe for it on every bag of chocolate chips that you can buy. But for me, just as I never tire from eating these cookies, I also never tire looking out for a chocolate chip cookie recipe that results in a chewy, gooey and substantial cookie.
This particular chocolate chip cookie recipe currently holds the number 1 spot for me. If I take care not to overbake it, the resulting cookie is a chewy, chocolatey piece of comforting goodness.
First step is always to cream the butter and sugars, both white and brown. Be careful to not cream too long or the cookie may spread during baking. The one, lonely egg is beaten into the mixture, along with a good dose of vanilla extract. The flour (with baking soda and some salt) needs to be mixed in, but before it’s combined well, throw in the chocolate chips and then finish mixing. Over-mixing might also cause problems, so watch out.
Chilling the dough is a good idea, but in this case, I didn’t have enough time on my hands to wait, so I did not chill the dough. Nevertheless, I could still form the dough into little balls with my hands instead of playing with two spoons to get the sticky dough onto the cookie sheet, so I was a happy camper.
In my long history of baking chocolate chip cookies, I have over-baked them too many times. I think to myself–don’t those cookies still look raw?!! By the time I decide what to do, it’s too late. The cookies are a nice golden brown, but that usually means that the cookie won’t be very chewy.
The cookies are still great though, whether chewy or crunchy!!
What I’d like to do over time is try out several chocolate chip cookie recipes and note the differences. This recipe requires one egg cookie rather than the usual two but are baked at the regular baking temperature of 350°F. I’m calling it my one egg chocolate chip cookie recipe.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
cookies
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- 1 cup unsalted butter (2 sticks or 8 ounces)
- 1 cup brown sugar, firmly packed
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups chocolate chips (or coarsely chopped semi-sweet chocolate)
Ingredients
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|
- Using an electric mixer, cream butter and sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla.
- In a separate bowl, combine flour, baking soda, and salt. On low speed, gradually add flour mixture to butter mixture and mix until nearly combined. Add chocolate chips all at once and mix on the lowest speed until just combined.
- Chill dough 1/2 hour to 1 hour. Preheat oven to 350⁰F.
- Form dough into balls (about one tablespoon each). Place on ungreased baking sheet two inches apart. Bake in preheated oven for 10-12 minutes, or until lightly browned around the edges. Cookies may still look underdone.
- Remove from pans and cool on racks. Cookies will set as they cool.
