Is there any better way to celebrate National Chocolate Chip Day than with making chocolate chip cookies? Thinking about it, my love of baking goes way back to my early days in the kitchen with my Mom. There was nothing like making a batch of cookies, stealing some brown sugar or a chocolate chip or two along the way. We would gather around the mixing bowl trying, unsuccessfully, to fend off my Dad from eating all the dough before it even made it into the oven. After just a few minutes, which seemed like hours to me, delicious warm cookies where ready. I would immediately brake it in half, checking that all those chocolate chips had melted before taking that first memorable bite.
Now-a-days, the recipe has changed but the feelings and love for baking has not. This "Ellie May' has come a long way as my techniques have improved over the years. One thing however has stayed the same, the feeling of warmth and happiness you get when you bite into a just-baked chocolate chip cookie. That and, my Dad still stealing the dough.
With my sons now gathered around the same bowl, we create not only cookies but life-long memories.
Step 1: Ingredients
• 3/4 cup unsalted European-style butter* - (6 oz or 170 g) • 1/2 cup organic white cane sugar • 2 tsp vanilla paste ( I prefer Singing Dog) • 1 whole large egg • 1 large egg yolk • 2 cups King Arthur all-purpose flour • 1/2 tsp baking soda • 1 tsp Fleur de Sel (or kosher sea salt) • 3/4 cup packed organic brown sugar • 1 to 2 cups chocolate chips** ( I use bitter-sweet, but you can substitute semi-sweet for a more traditional cookie)
Step 2: Method
Melt the butter then allow to cool to room temperature. Using a large bowl, cream together the butter, salt (yes salt with the butter), brown sugar and white sugar on high speed.
*Note: For cookies with a chewier texture, melt the butter and let cool slightly. Use a wooden spoon to mix the cookie dough together. A mixer incorporates more air into the dough, which will give the cookies a cake-like texture.
Next, add the vanilla extract, egg, egg yolk and beat until smooth. Sift the flour and baking soda together. Add the dry ingredients and mix on low until everything is incorporated. Do not over-mix, as gluten will develop and the cookies with be tougher and more cake-like. Fold in the chocolate chips.
**Note: The amount of chocolate chips you use depends on how chocolaty you want the cookies to be. Some people find 2 cups of chocolate chips a bit too much.
Preheat the oven to 325° F. For high-altitude baking, adjust your oven to 340º F.
Line a baking tray with parchment paper or a Silpat mat. Using a large soup spoon, form equal size rounds of dough (or use a small ice-cream scoop). Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking.
Bake the cookies for 13 to 15 minutes or until the edges turn a light golden color. Do not over-bake, the cookies will continue to bake once out of the oven....looking at you Mom!
Once done, cool for a few minutes on the tray before transferring to a cooling rack.
You can make the cookie dough, form it into balls and freeze it. Then you will have fresh homemade chocolate chip cookies ready at the drop of a hat! Also, there are a few things that make these cookies different, using Fleur de Sel instead of kosher salt gives them a really nice sweet and savory contrast. Using cooled, melted butter rather than just room temperature butter makes them a bit chewier.
Original recipe from Rouxbe, Culinary Arts - Adjusted and Modified by Tina Peters