The very first batch of goodies I made in school. My very first practical at Le Cordon Bleu was to make a batch of these. Apparently the manufacture that distributed our tools (yes, in the culinary world our measuring spoons, spatulas, knives, ect. are tools) the measuring spoons were all about two sizes larger than they were supposed to be. The cookies tasted like baking soda-or at least thats what my classmates thought, I ate them, I thought they were good. Anyway, These are the best chocolate chip cookies I’ve ever eaten. Perfect crunchy texture on the outside, and warm, soft, chewy, chocolaty goodness on the inside. I’d also like to note the thickness of the cookie, if your anything like me, you avoid thin, crunchy chocolate chip cookies whenever you can. These bad boys, right out of the oven, with a big glass of milk, keeps my man happy and my thighs begging for mercy (let’s be honest here, they aren’t the most figure friendly, but I can usually get away with one or two).
I’d like to point out now that some recipes I have are measured by weight, and some are not.
5oz unsalted room temperature butter
4oz granulated sugar
4oz brown sugar
3/4 tsp table salt
1tsp vanilla extract
10oz AP (all-purpose) flour, pastry flour works great too
3/4 tsp baking soda
10 oz semi sweet chocolate chunks, or chips if you prefer
Start off by preheating your oven to 375 degrees F. Prepare a baking sheet by spraying the the surface lightly with non stick cooking spray. Line the sheet with a piece of parchment paper, the cooking spray should act like glue, then go ahead and spray the top of the parchment as well.
Using your stand mixer’s paddle attachment, cream your butter and sugars, this is called the creaming method. In order to do this, the butter MUST be room temp! If you don’t have a fancy-shmansy stand mixer, a hand held one will work just perfectly. Mix at medium/high speed until all the sugars and butter have evenly incorporated and the mixture is a very pale brown. You might even want to press down on the mixture with a spatula to make sure there are no chunks of sugars (no one wants to bite into that). Sifting the sugars into the bowl before mixing will guarantee no clumps. Isn’t that nice?
Add eggs in two additions making sure the mixture is fully incorporated before adding the other egg. Go a head and throw the vanilla in there too. Again, make sure everything gets incorporated evenly.
Turn your mixer off and add your dry ingredients into the bowl, turn on low speed, unless you like flour all over you and your kitchen. When it’s safe, go a head and turn your mixer to medium speed. Stop mixing just before all the flour is completely mixed in so you can add your chocolate chips without over-mixing your dough. Go ahead and add your chocolate, a few more churns of the mixer and you should be okay. Please don’t over mix the dough! Consequences include the breaking of teeth and homemade hockey pucks.
Scoop dough size of your liking onto the prepared baking sheet and bake for about 10-12 minutes. I will be honest with y’all, I NEVER use a timer. I tend rely on my nose and the way my product looks to tell me weather or not its done. So just look for a pretty golden brown on top.
If you can handle warm gooey cookies filling your kitchen with sweet and smelly goodness, let them cool for a few minutes.
Enjoy with a glass of milk while they are still warm. They should keep for about week in a ziploc bag or an air-tight container, but thats crazy, you should just go ahead and eat them.
a big thank you to my friend khyle, for without her I wouldnt have had anyone to help me take this last picture.