Some days just call for coming home to freshly baked chocolate chip cookies.
(OK, I will admit…any day could fall into that category)
Perhaps it is psychological, but seeing someone walk in with freshly baked cookies is like hanging a bowl of catnip in front of a feline. There is some sort of immediate draw that makes even the most self-controlled of us reach for a cookie.
I made a batch of these in a moment of weakness due to my immense craving for chocolate after giving up candy for Lent. After qualifying that chocolate inside a baked good first qualifies as a cookie…not a piece of chocolate. I considered these cookies “OK” for consumption and proceeded to bake a nice big batch.
I picked this recipe for the “bakery” appeal of these cookies. They remind me of the big cookies that I used to get at a local coffee shop in college. With all of the chocolate chip goodness stashed within a crispy outside, chewy inside cookie.
Amongst the hundreds of chocolate chip cookie recipes out there, I also preferred this recipe for its appeal as a balanced cookie. These are close to Toll House, match up with bakery recipes, and have what I consider a perfect crumble balance…which are the most important parts (in my cookie craving opinion). I hope you enjoy!!
Yields: 48 cookies
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 3 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup walnuts or 1 cup butterscotch chips
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl cream together butter, white sugar, and brown sugar. Next stir in the eggs one at a time and then vanilla extract. Scrape the sides of the mixing bowl.
- In a small bowl dissolve baking soda in hot water. Add to dough mixture and then add in salt and cream of tartar. Next, slowly add in flour until well mixed. Add in chocolate chips and walnuts or butterscotch until mixed in evenly.
- On a large non-stick baking sheet, place heaping spoonfuls of cookie dough evenly spaced. Bake for 10-12 minutes until edges turn golden brown. Remove from oven and let cool.
Source: slightly modified from allrecipes.com “best chocolate chip cookies” recipe.