“You make the BEST chocolate chip cookies EVER Mama!” That may be the one thing my kids agree on.
Do I think they are the best ever? Probably not.
Years ago The New York Times did a piece on that very subject and after lots of research, published what was supposed to be the best chocolate chip cookie recipe . I tried it. It was yummy. It was also very time consuming. Who would possibly have the patience to “chill the dough for 36 hours”? Sorry New York Times, not happening.
I have conducted my own research on the topic, including trying new recipes I find. I’ve added different kinds of chocolate and nuts, and added dried cherries. I’ve tried different ratios of sugar and experimented with pastry flour versus all purpose flour. I’ve taste-tested my way through chocolate chip cookies I meet at local bakeries or in my travels. I had a chocolate chip, oat, toffee and dried cherry cookie in Los Angeles that was flat, chewy and so delicious, I flew home with a box full. My favorite hometown bakery, The Little Bird Bakeshop, has a huge crumbly mound of a cookie full, of dark chocolate and walnuts, that is the perfect partner to a steaming mug of café au lait.
But in my house, Mama makes the best cookies! Because it is warm and familiar, it is perfect to their tastebuds.
And isn’t that how it should be?
(click recipe name to download printable version)
1 1/2 sticks of unsalted butter (at room temperature)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark chocolate chips
1/2 cup chopped pecans
Mix butter, sugar and brown sugar on medium speed for 4 minutes. Stop and scrape down sides of bowl. Add egg and vanilla.
Stir together flour, baking soda and salt into a small bowl then pour into mixer and blend until well combined. Add nuts and chocolate chips. Use 1/4 scoop and place balls of cookie dough on baking sheet. Bake at 365° for 10-12 minutes. Enjoy!
update: I had a great question today about my recipe. “What is a 1/4 scoop?”
It’s like a small ice cream scoop that holds close to 1/4 cup of dough. I love using it for cookies because they will be uniform in size and shape and bake evenly. There is a #30 on the handle of my scoop which may indicate grams (?). I highly recommend this tool for anyone who enjoys baking. You can find them at most kitchen shops in various sizes. Happy Baking!