Sunday, August 4th is National Chocolate Chip Cookie Day!
I had grand dreams of celebrating this momentous day by creating and publishing the world’s greatest cookie recipe. I channeled my inner Monica Gellar, gathered my ingredients, and set out to create mouth-watering cookies from scratch. The recipe would be my legacy…
But do you remember that episode of Friends? Monica tried to recreate Phoebe’s grandma’s famous “family-secret” chocolate chip cookie recipe. She spends two days and makes over twenty batches, changing each ingredient little-by-little. Finally, she throws in the towel and begs Phoebe for any information that would help her recreate the recipe. It’s then that Phoebe mentions that her family in France may know the secret, since the creator was a French woman named “Nest-ley Toulouse”. The perfect recipe had been in front of Monica the whole time…
Well, I don’t have quite the endurance for a 48 hour baking session (plus running the oven that long in August? no thank you), but I did make several batches of different cookie recipes over the last several months in an effort to educate myself on ingredients and ratios. Last night, I penned my recipe, and this morning, I got to baking. And I ended up baking…. the world’s most okay-est cookie.
World’s Most Okay-est Cookie
Yield: 4.5 dozen
2 sticks salted butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs, room temperature
2 teaspoons vanilla
1 cup AP Flour
1 cup cake flour
1 1/2 teaspoons baking powder
2 cups semisweet chocolate chips (I prefer MINI chips, but used standard size today)
Cream butter and sugars for at least 2 minutes until light and fluffy. Mix in eggs and vanilla. Once well combined, slowly mix in the dry ingredients, stopping to scrape bowl after each addition. Finally fold in chocolate chips. Chill dough in fridge for 30 minutes. Scoop into 1 Tbsp. balls on parchment lined cookie sheet. Bake for 12 minutes at 350*.
If any culinary experts out there want to tell me where I went wrong, I’m still open to tweaking and perfecting. These cookies, while tasting perfectly fine, were a bit dry and a bit light for my tastes. I was hoping the addition of the cake flour would help achieve the right texture, but I think it actually worked against me. For my next batch, I’ll switch it back to only using all-purpose flour. I prefer a cookie that’s golden in color, thick, and CHEWY. How do you like YOUR chocolate chip cookie? Thin and crispy, soft and fluffy, dark brown, light brown, completely unbaked and straight off the log from the fridge?(don’t act like you haven’t done it)
For now, I’m sticking with the original – Nestle Toll House: The recipe has been on the back of the bag since the 1930’s, but can also be found here.
Other recipes I used for inspiration are:
From Euna Mae’s Love Welcome Serve Cookbook, by Amy Hannon: These are very good, and I love how specific Amy is with her instructions, but they had a lot of different ingredients, and a lot of steps. The rest of the cookbook, however? Totally worth every step and every ingredient. It’s my favorite cookbook right now!
Levain CopyCat: These are AMAZING, but they are HUGE (and I even made them smaller than the recipe said too). They were a hit with Maddie, the college students, and my coworkers. This will be the recipe I use when I have somewhere extra special to take cookies, but for an everyday cookie, they’re just simply too big.
My Favorite Cookie Dough for the Freezer – Celebration Cookies: I bake these straight from the freezer, and I love to have at least a couple dozen in the freezer at all times. The dough balls are also great to take to new moms, because they can pull out just one or two at a time to bake when the craving hits. Plus, they abide by my life mantra “sprinkles make everything better”, and they are just so fun to look at, as well as eat! A great party cookie!
What’s your favorite cookie recipe?