I found this recipe through Huffington Post on twitter and they looked so good I couldn’t stop thinking about chocolate chip cookies all day. After dinner I decided to go ahead and try making them. I was not disappointed! I used my new pure Madagascar vanilla in these and you can really taste the difference. They are perfectly gooey in the middle but crisp around the edges – similar to Subway cookies but better of course 🙂 I brought them into the office as a little thank-you to the broadcasting department and everyone loved them. One lady called me later and asked for the recipe. She said they were the best homemade chocolate chip cookies she ever had!
And a quick tip – they freeze well so you can make a large batch and store them in the freezer, either baked or unbaked.
Chocolate Chip Cookies
Makes 24 cookies (2 ounces each)
Heat oven to 375° F.
Sift flour, baking soda, and salt. Set aside.
Mix together chocolate chips and chopped nuts. Set aside.
All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.
You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.
Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.
Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.
If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen.
Here’s the link to the original recipe: http://food52.com/recipes/25558-chocolate-chip-cookies