I loooooooove chocolate chip cookies. Really I love just about any cookie, but especially ones with chocolate chips in them. However, I find that the Nestlé recipe or the Hershey’s recipe always comes out flat and crispy, rather than soft and gooey… and I take them out waaaay early, too (probably asking to get salmonella). After playing around a little, I came up with this variation that yields delicious soft, cake-like chocolate chip cookies. Yum.
2-1/2 c. cake flour
1 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. salt + pinch more
1 c. (2 sticks) butter, unsalted and at room temperature
1 c. packed light brown sugar
1 t. vanilla (perhaps a teeny bit more)
slightly less than one bag of chocolate chips. I prefer dark chocolate.
1. Set oven to 350 degrees Fahrenheit.
2. Sift (Yes, really SIFT. Don’t just dump and stir.) together the dry ingredients and set aside.
3. Cream together (in a food processor, stand mixer, or with electric beaters is best) butter and sugar until fluffy. Really fluffy. Add in vanilla and eggs one at a time and beat until gooey and slimy- looking.
4. Add dry mixture to wet mixture a little at a time, and mix until just combined (ie: you don’t want loose flour, but you don’t want to over-mix and make the flour all starchy either).
5. Stir in chocolate chips. You can add more, but I usually find myself eating a solid portion of them before they get to the bowl.
6. Drop by rounded tablespoon- fulls onto a parchment-lined cookie sheet. Bake for about 9 minutes, or until the edges turn golden brown.
Makes exactly two-dozen 2-inch round cookies… after you’ve helped yourself to a reasonable portion of the dough.