As my school blog assignment draws to a close, I’ve been really torn as to what to do for this final blog. What could I make that would go out with a bang? What could possibly top burnt macaroons and medicinally minty pie? There’s been a lot of failures throughout this experience, but a lot of successes too. I wanted to take it back to the first recipe I succeeded at, the one that started it all, and of course it’s my world famous chocolate chip cookies. Anyone who knows me has had my chocolate chip cookies, and you bet they’re the best they’ve ever had. Like seriously. They’re so good, and I’m actually going to share my secrets with you! Can you believe? I’m almost scared to put it on the internet.
My recipe is based off of the Nestle Toll House recipe, which I’ve linked, just with a few tweaks. The ingredients are pretty standard:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks or 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 tablespoon, yes tablespoon, vanilla extract
- 2 eggs, preferably room temp
- 12 oz package Nestle Mini Chocolate Chips
First off, add your dry ingredients (salt, baking soda, and flour) into a small bowl, NOT the mixing bowl. Make sure to level all of these ingredients off with the back of a knife. Baking is all about accuracy!
Next, add the softened butter and two sugars to the mixer. When you measure the brown sugar, be sure to pack it tightly into the measuring cup. Start the mixer on low for about a minute or so, just to get everything homogeneous. Scrape the bowl with a spatula and beat that stuff like you mean it, on medium for about 10 minutes. Yep! 10!!! Minutes!!! This is probably the most important step to the whole process. Your cookies will be dense and dark if you don’t beat the butter and sugar until it is very light and very fluffy.
Pic 1 is NOT good. It’ll be grainy and heavy. Pic 2 is… eh. You could do better. The last picture is what you want! The color is very light and the mixture is smooth, silky, and fluffy. Make sure to scrape the bowl a few times throughout the mixing process. This ensures that everything is incorporated.
After you get the lightest, fluffiest sugar-butter in the world, add the eggs one at a time with the mixer on low. Let them incorporate fully, then add the vanilla. More vanilla=happy times! Vanilla extract is essentially the sweet tears of Baby Jesus himself. It is God’s nectar. It is ESSENTIAL to chocolate chip cookies. Trust me!!
Now comes the dry ingredients, and it’s all about working quickly, but also with great patience. You want to add the flour mix in about 3 parts, and you want to mix the dough as little as possible. To add the first third, pour it in the center of the bowl, and “pulse” the mixer on and off. If you just turn it on, both your kitchen and yourself will get coated in a thin layer of flour, salt, and baking soda. There is no escaping this fate, so do as I say. Pulse until you feel as though you’re safe from a flour explosion, then mix just a lil bit. Repeat this for each addition. Do not over mix!!! Those cookies will not be cookies, they’ll be hockey pucks.
At this point, take the bowl off the mixer stand and fold in any excess flour that may have gotten stuck to the bowl. The last step to this beautiful dough is to fold in the entire bag of mini chocolate chips. Mini chips are just… better. I have no rationale as to why they’re better, but they are. Folding in the chips by hand is not really necessary, but I think it adds just the right amount of loovveeee.
Ta da!!! Here ya go, this is it. The finished product. Chocolate. Chip. Cookie. DOUGH. My family will shamelessly eat just the cookie dough. Yes, raw eggs, salmonella, blah blah, humbug. Only 1 in 20,000 eggs are bacteria-infested, so I’ll take my chances. If you would like to stay safe, here’s how to pasteurize eggs.
To bake the cookies, the easiest and most delicious way to do it is in a big pan. This means only one batch, no babysitting the oven, and you get soft, chewy cookies. Line a 9×13 baking dish with parchment and press the dough out evenly. Bake in a 375° oven for 20-25 minutes. These chocolate chip beauties are my signature recipe. They’re a great gift, easy to whip up, and are sooooooooooo delicious!!! Follow my tips and trick and you’ll have a perfect recipe under your belt.