If we all had one thing from our past that we all agreed was a favorite, I would have to guess that it would be warm chocolate chip cookies just pulled from the oven. Add to that, a cold glass of milk and that chewy, gooey cookie was the only thing that seemed to make homework tolerable when I would walk in the door from school.
As the years went on, I made chocolate chip cookies for college roommates, my husband and finally my children and the cycle continued. Well, okay….I really didn’t make them that often but when I did they still loved them like I had when I was their age.
Like most people, I always used the Toll-House recipe on the back of the chocolate chip bag. I mean, what other recipe was there? However, I have to say over the last few years I haven’t thought they were very good. I’m not sure if it was me or the recipe, but they just didn’t taste the same.
It was time to change tradition.
As luck would have it, I was watching the Food Channel one Saturday morning and there it was on the show “The Best Thing I Ever Made.” Chef Elizabeth Falkner was making Chocolate Chip Cookies and calling them the best ones ever. Yes, you and I both know what happened next. I made them.
They were the Best Chocolate Chip Cookies ….EVER!
The edges were crisp and the inside chewy. They were gooey and easy to make and so good I wouldn’t change a thing about this recipe. It does seem a bit sacrilegious to say, but I will never go back to Toll-House again.
Trust me. Ditch the bag of chocolate chips and try these. It’s worth the break in tradition.
The Best Chocolate Chip Cookies
- 8 Tablespoons butter, softened but still cool
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup plus 1 Tablespoon granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/4 cups plus 3 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 ounces bittersweet chocolate, chopped the size of chocolate chips
- 3/4 cup chopped walnuts or pecans (optional)
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (If you opt to use a stand mixer, beat on medium speed for 1 to 2 minutes) Add the egg, vanilla and salt and stir just until combined.
Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Scoop up 1-inch balls of the dough with a spoon for mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like very soft cookies, bake them for 13 minutes. If you like your cookies crisp, bake them for 17 minutes. Transfer to a rack and let cool. These cookies are best the day they are baked, but they will keep in an airtight container or cookie jar for up to 4 days. If they last that long.