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Chocolate Chip Cookies recipe

source: Jenny McCoy, pastry chef and author of Desserts for Every Season

History of the Chocolate Chip Cookies

chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938 when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical recipes for grated or chopped chocolate cookies exist prior to 1938 by various other authors.

How it works

Generally, the recipe starts with a dough composed of flour, butter, both brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chocolate chip cookie uses a dough flavored with chocolate or cocoa powder before chocolate chips are mixed in. These variations of the recipe are also referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types. (Wikipedia)

Ingredients

1 and 3/4 cups all-purpose flour

2/3 cup cake flour

1 teaspoon baking soda

one teaspoon salt

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 cup dark brown sugar

2 large eggs

1 and 1/2 teaspoons vanilla extract

2 cups(about 12 ounces) bittersweet chocolate chips

Directions

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, sift flour, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugars together until light and fluffy. Add eggs one at a time and mix until smooth; stir in vanilla. Add flour mixture and stir until just combined. Fold in chocolate chips.

On baking sheets, arrange tablespoon-size balls of dough, leaving 2″ of space between each.

Bake until light golden brown, 9 to 11 minutes. Let cool. Enjoy!

makes 4 dozen cookies

active time: 30 minutes

total time: 40 minutes

tip: skip the chips and use chocolate chunks for a super-indulgent, gooey cookie. the pockets of chocolate wind up being much larger. Yum!

Photo by Lisa Fotios on Pexels.com

also try: Mocha Chocolate Chip Cookies

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