Chocolate chip cookies are a classic. On a cold, dreary weekend, it’s nice to spend some time in the kitchen with these. I favor more crisp on the edges/soft in the middle chocolate chip cookies, but these are run-of-the-mill classics. Soft and light and satisfying out of the oven.
The recipe is from “The Joy of Cooking”, which contains a recipe for just about anything you can imagine. It’s 1132 pages long! I have to admit it doesn’t have the best recipes in the world, but it’s concise and a really good reference for when you’re playing around with things in the kitchen.
My only adjustment to the recipe was that I let the dough sit in the fridge overnight. I find this makes the flavor of the cookie even better. Brian says because it gives the flour time to absorb the somethingsomethingscience-ysoundingreasonIdon’tknow. Anyhow, if you can wait, definitely do it. And I also like to bake half and save half the dough in the freezer so you can have cookie dough ready for whenever you want. It’s real convenient and sometimes it’s just a bad idea to have a ton of cookies sitting in the kitchen, waiting to be devoured all at once. Danger!
Here’s the recipe. Oh and I added a few revisions of my own. Enjoy!
Chocolate Chip Cookies
Joy of Cooking
Preheat the oven to 375.
1 cup plus 2 Tbs all-purpose flour (I used cake flour bc I couldn’t find all purpose in the house)
1/2 tsp baking soda
Beat in a large bowl until well-blended:
1/2 cup (1 stick) unsalted butter, softened (you can make this faster by microwaving 15 seconds, but DO NOT melt!)
1/2 cup sugar
1/2 cup packed light brown sugar
Add and beat until well combined:
1 large egg (also at room temp, which you can make faster by submerging in warm water)
1/4 tsp salt
1 1/2 tsp vanilla
Stir in the flour mixture until just blended. Stir in 1 cup chocolate chips.
(I added chopped pecans, you can add anything you like or nothing at all.)
Drop the dough by heaping teaspoonfuls about 2 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, about 8 – 10 minutes. Let stand briefly, then remove to a rack to cool.
Makes about 36 cookies.