There is really a lot going on in the world today and so much of it is hard to swallow. Perhaps that's part of being a baker: making the swallowing a bit sweeter and easier to do. It doesn't hurt that it's quite pleasant to have the homemade scent of just-baked cookies wafting through the house.
For all the fun things I bake, the one thing I make every single week (just ask my family) is chocolate chip cookies. Sometimes I make them with rye flour, or sometimes they're all chocolate, but, my go-to hero recipe comes from Jessica Seinfeld's most recent cook book "The Can't Cook Book." Let me tell you, this recipe is easy (apparently Mrs. Seinfeld's kids whip these up on their own) and downright delicious. Her recipe incorporates whole wheat flour for body and a combo of baking soda and baking powder for a reliable rise.
Chocolate chip cookies are the pinnacle dessert. Vanilla and chocolate with a teeny salty finish, there really is nothing better. Tender, soft and melty on the inside, it has the most perfect little crunch as you take a bite. And then another. And another. And so on.
I bake these big. They turn out splendidly either way, but I like a big cookie because you get more gooey center that way. These are so good and so easy, they may just become a weekly tradition for you!
Chocolate Chip Cookies
1-1/2 sticks unsalted butter, at room temp
1 C brown sugar (I use dark brown)
1/2 C sugar
1 t vanilla
1-1/4 C white flour
1 C whole wheat pastry flour
3/4 t kosher salt
1/2 t baking soda
1/2 t baking powder
2 C chocolate chips (or one 10-12 oz. bag. I use Ghirardelli Double Chocolate Chips for a larger but not too large bite of chocolate)
Preheat the oven to 350 and line a baking sheet with parchment. Set aside.
Beat the butter until smooth, about one minute. Add the sugars and beat again until the mixture is fluffy, about 2 minutes. Add the egg and blend just until incorporated. Add the vanilla and do the same.
Pour the dry ingredients over the batter and beat until incorporated. Stir in the chocolate chips.
Drop the dough by tablespoonsful (I use a small ice cream scoop like this one) onto the cookie sheet and bake for 12-14 minutes, until the edges are browned but the centers are still soft. You can always underbake chocolate chip cookies if you prefer the gooier center, as I do. In that case, bake them 11-12 minutes and pull them out.
Enjoy the yummy scent and unbelievable perfection of a warm, freshly baked chocolate chip cookie!
|Fresh from the oven.|