I’m going to make this snappy. I need to get out of my apartment before the post office closes to mail the remains of the batch of chocolate chip cookies I baked this morning. They are a very belated parcel of sweetness for my friend Allie who turned 30 a couple of weeks ago. I admit it. If I hadn’t dipped a spoon into the bowl of dough in the first place, I’d have at least a half-dozen more cookies to send. I forgot how good they can be. I couldn’t stop. And after all my sampling I still don’t know what I like more, the dough or the cookies.
I’m posting this recipe because I think I’ve discovered a formula that’s worth sharing. It’s not necessarily for the mathematically inclined, although I could put it in algebraic terms. (If C Cubed = butter + sugar * n + eggs + vanilla + flour + baking soda + baking power + sea salt + chocolate chips, then what is n?)
I won’t make you guess. This has already gotten a little weird, considering I can sometimes barely manage to figure out how to calculate a restaurant tip. The answer: n = lots and lots of mixing. That’s it. And mark my words, the extra few minutes spent whipping the butter and sugar makes an astonishing difference in the overall texture of the cookie. It’s a bit of a miracle, really.
Allow me to elaborate. I found this particular chocolate chip cookie recipe on an excellent food blog called Savory Sweet Life. Alice, the author, insists that it’s the best ever. So, I had to try it. But, here’s the thing. If you have a chocolate chip cookie recipe that you LOVE, then by all means, please keep making it. Just take Alice’s advice (and subsequently mine) and whip the hell out of your butter and sugar before incorporating the dry ingredients. I had never been very diligent with the electric mixer, blending only until the butter and sugar appeared to be mixed. Today, for the very first time, I spent a good five minutes creaming the butter and sugar together until they formed a light beige fluff. Then I added the eggs and vanilla and whipped for another two minutes, watching as the fluff formed softcreamytan peaks. I upped my usual two-minute buttersugareggvanilla mix session to a grand total of seven minutes. Seven! The extra five minutes proved time very well spent. The cookies turned out exactly the way I like them. Soft, sweet, and eversoslightly saltly (thanks to using smallish-medium coarse sea salt, another key to deliciousness).
C Cubed = The Chocolate Chip Cookie (Perfected)
Adapted from Savory Sweet Life
Makes about 30 medium-sized cookies
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
1 teaspoon smallish-medium coarse sea salt *If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 cups semi-sweet chocolate chips *I used Whole Foods Dark Chocolate Mini Chunks
- Preheat oven to 360 degrees.
- Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes at medium speed).
- Add both eggs and vanilla and beat for an additional 2 minutes.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated, mixing by hand.
- Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
- Form dough into smallish balls (about 3 tablespoons worth) and plop the batter onto a baking sheet lined with parchment paper.
- Bake for 12-14 minutes until the edges are nice and golden brown.
- Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
If you’re cookies are coming out flat, there are a few reasons for this:
* Baking powder and/or baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.
* Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for at least 5 minutes until the texture of the butter and sugar turns to light and fluffy and dreamy and creamy.
* Flour. Flour should be weighed! (That said, I don’t have a scale, therefore I don’t weigh my flour but it can make or break the recipe so be careful.)