I'm not entirely sure why, but when I think of cookies, I ALWAYS think of chocolate chip cookies. I like most all kinds, but there's no doubt which ones are my favorite.
I also am aware that lots of people think theirs are the best. And the title of this posting may be a bit of hyperbole because it's entirely possible they aren't the best...but I'm betting they're pretty darned close!
So, what makes them so good? I'd have to say it's really two things; the steps to create them and the addition of a bit of cinnamon and nutmeg. I know that you won't find many chocolate cookie recipes with either of those ingredients, but it DOES make a difference. I guess you'll have to try it yourself to really know for certain!!
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs, beaten
- 2 tsp vanilla (double strength if you have it available)
- 2 3/4 cups (12 oz) all purpose flour (if at all possible, weigh the flour to be certain you have the correct amount)
- *3/4 tsp medium coarse sea salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups dark chocolate chips (I actually use one cup dark chips and one 3.5 oz Lindt Dark Chocolate "A Touch of Sea Salt" bar cut into small chunks)
*If possible, use sea salt and not table salt. You will get much better flavor (and texture) that way. If you only have table salt, use 1/2 tsp.
- Preheat oven to 350 degrees
Butter, sugar, brown sugar, cinnamon and nutmeg
- Cream butter, sugar, brown sugar, cinnamon and nutmeg (approx. 3 minutes on medium/high speed on a Kitchen Aid Mixer)
This is what it should look like after properly creaming the butter and sugars
- Add eggs and vanilla and beat for an additional 2 minutes
After adding the eggs and vanilla and beating together
- Add baking soda, baking powder, salt, and flour. Mix until just incorporated (don't over mix at this point)
Add the flour, baking soda, baking powder and salt
- Add chocolate chips and stir until well distributed. The batter should be fairly thick
I use half chips and half cut up dark chocolate bar. This is a Lindt
dark chocolate "A Touch of Sea Salt" bar chopped into small pieces
- At this point, I put the batter in the refrigerator to chill for a minimum of an hour but preferably overnight. It's not an absolutely necessary step but it DOES make a difference in the texture of the cookie
- Remove from the refrigerator and drop about 2 tbsp of dough onto a baking sheet lined with parchment paper
My brother and son enjoying making cookies together
- Bake for 12-14 minutes until the edges are nice and golden brown
- Remove from oven and allow to cool on the cookie sheet for about two minutes
- Pick up the parchment paper with the cookies still on top and transfer to a cool nonporous surface (I put a cookie sheet in the freezer to chill and take it out and put them on that. They cool very quickly that way. I actually use two cookie sheets to bake on and keep two in the freezer and swap them back and forth)
My brother and son - they were very
proud of the cookies they made!
- Allow the cookies to cool on the paper for at least 3 minutes before serving