"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Ok, so I claimed that Mud Bars were better then chocolate chip cookies. It’s a different camps sort of thing.
Anyway, a good chocolate chip cookie can be hard to come by. This is, of course, compounded by the fact that everyone has a different idea of what a “good” chocolate chip cookie is.
Whenever I want to check what the best recipe is for something, I look in The Best Recipe (Ha ha). Not only have they tried each variation about 10 times, but they have an entire article explaining the process and the science of the baking. Pretty cool stuff.
Anyway, there are two main kinds of chocolate chip cookies. Thin and Crispy or Thick and Chewy. I’ve come around to the Thin and Crispy, mainly because the more cookies the better. Even if they’re smaller.
If you’re familiar with the Tollhouse cookie recipe, this should look pretty similar. If you have leftover cookies (or you just want to hide them from prying eyes), you can stick them in the freezer.
Traditional Chocolate Chip Cookies – makes about 60 cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 pound (2 US sticks, 1 Israeli stick) unsalted butter, softened
1 cup light or dark brown sugar
1/2 granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon water
2 cups semisweet chocolate chips
1 cup coarsely chopped walnuts or pecans
Adjust oven racks and heat oven to 375 °F (190 °C). Whisk flour, salt and soda in a medium bowl, set aside.
Either by hand or with a mixer, cream together butter and sugars until light and fluffy, about 3 minutes with mixer set on medium speed. Scrape side of bowl with spatula. Add eggs, vanilla, and water. Beat until combined, about 40 seconds in mixer. Scrape sides of bowl.
Add dry ingredients and beat at low speed until just combined, 15-20 seconds in mixer. Add chocolate chips and nuts and stir by hand until combined.
Drop batter by tablespoonfuls onto ungreased cookie sheets, spacing pieces of dough about 1 inch (2 1/2 cm) apart. Bake, reversing position of cookie sheets halfway through baking (from top to bottom and front to back), until cookies are light golden brown and outer edges begin to crisp, 8 to 10 minutes. Cool cookies on sheets for 1 to 2 minutes before transferring to cooling racks with a wide spatula.