You might think you know what a chocolate chip cookie is
And that’s fine
But just for the record
Just for clarity’s sake…and peace too
Let me tell you what it’s not
A chocolate chip cookie is not
Crunchy or crumbly all the way through
Therefore it isn’t Maryland
Or any other brand that does the same
Whatever you may think
Nor does it come in a pack
Emblazoned in blue – ‘Famous Amos’
As Famous as that sounds
And may very well be
It isn’t a sorry excuse for a biscuit
Hard. Evenly shaped
In a sickening shade of brown
That is laced with synthetic vanillin – the fake extract
It is a cookie that barely fits in the palm of a child’s hand
But can’t be quaffed in one, two, or even three bites
It isn’t
It isn’t
It isn’t anything you thought you knew about cookies
If all you ever had was shop-bought
Those aren’t chocolate chip cookies, my friend
Even though they masquerade as such
Chocolate chip cookies are the ‘ish
As far as cookies go
They aren’t all crunch and crumbly
They are soft-centred, crunch-rimmed orbits of goodness
Made lovingly with brown butter (learn how)
They yield to soft, wobbly teeth
Studded with nuggets of goodness aka semi-sweet chocolate chips
And the barest whisper of bitter
They don’t disappoint you
In how thick they are…
Thick
Just so…thick
That teeth can sink in
Just right
They stay well mounded on the tray
And bake away into orbs of goodness
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon coffee, instant or fine grounds
- 3/4 cup unsalted (brown) butter, melted
- 1 cup packed light or dark brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 to 2 cups semisweet chocolate chips
- Preheat the oven to 165°C (325°F)
- Grease your baking trays lightly with melted butter or line with parchment paper
- In a bowl, sift together the flour, baking soda and salt. Add the coffee then set aside
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
- Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended
- Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets keeping the cookie balls about 3 inches apart - they will spread during baking
- Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
- My son loves to dunk them in cold milk. I love them with coffee and my daughters love them any which way.
- Sometimes, I keep them in the deep freezer and eat from frozen. A whole world of deliciousness, trapped in a cookie. Enjoy
Yum
Yum
Yum
This is what chocolate chip cookies should be xxx[wpurp-searchable-recipe]An Ode To The ‘Real’ Chocolate Chip Cookie – – – [/wpurp-searchable-recipe]
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