With all the cookies I make, I would have to say my all-time favorite cookie is the chocolate chip. My first baking experience was when my sister M taught me how to make the classic Nestle Toll-house Chocolate Chip Cookie recipe (just like she is teaching my nephew here, although I was a little older!) M was babysitting and decided to teach me how to bake. She showed me the difference between granulated sugar and confectioner’s sugar, as well as when to use baking soda or baking powder. M also showed me how to scrape off the top of the flour and sugar in a measuring cup with the backside of a butter knife. I have probably made the Nestle Toll-house recipe 100+ times since then, and I always think back to that first time.
When I started getting Cooks Illustrated, I found an article about how the American Test Kitchen found flaws in the classic chocolate chip recipe and created a recipe that is what they consider the best chocolate chip cookie. The recipe makes about 16 large cookies and they are seriously amazing. They have a deeper caramel flavor than the classic recipe of chocolate chip cookies. Although I love this recipe, I will still make the Nestle Toll-house version from time to time because it does hold a place in my heart. Do you have a first memory of baking?
- 1¾ cup AP flour
- ½ teaspoons baking soda
- 14 tbsp. unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tsp. salt
- 2 tsp. vanilla
- 1 large egg plus 1 egg yolk
- 1½ cup semisweet chocolate chips
- Preheat the oven to 375 degrees.
- In a medium mixing bowl mix together flour and baking soda.
- Line 2 baking sheets with parchment paper or silicone non-stick mats.
- In a skillet melt 10 tbsp. of butter over medium high heat. Cook until butter turns golden brown and starts to smell a little nutty. This will take about 2-3 minutes. Be careful not to burn the butter. Pour the melted butter in a heat-proof mixing bowl and add in the rest of the butter, stirring until melted.
- Whisk in sugars, salt and vanilla. Next add in egg and extra egg yolk. Whisk until smooth, for about 30 seconds. Let sugar/butter mixture rest for 3 minutes, and then whisk again for 30 seconds. Repeat this process 2 more times. The mixture should be smooth and shiny after the 10 minutes or on and off mixing.
- Stir in flour mixture until combined.
- Stir in chocolate chips.
- Scooping a little under ¼ cup of dough, roll into a ball and place on baking sheet with 2 inches between each cookie (should make 16 even cookie.)
- Bake for 10-14 minutes (rotating cookie sheet halfway through), one tray at a time until cookies are golden brown on the side but still puffy in the middle.
- Allow cookies to cool and enjoy!
Source– adapted slightly from Cooks Illustrated Cookbook
I want one of those with my cup of tea right now!!! I would add just a touch of Fleur de Sel before I baked them for a special touch.
Yes I can’t find Fleur de Sel around here! Remind me to pick it up Wegmans when I am home :)