My favorite cookie is chocolate chip. Hands down.
I love eating the dough while you're waiting for a batch to come out of the oven. I enjoy the crispy ones and the chewy cookies that were just slightly under-baked. Dipping them in milk is addictive. They tend to go well with an espresso after dinner, and I'd even eat one in the morning.
I loved my grandmother's cookies. She always added oatmeal and baked them so they were just the right amount of chewy. When she visited us she'd bring two batches. She would freeze one batch so that they were sure to last beyond her visit.
Lately, I have been drawn to the chocolate chippers that are salted. Have you tried the cookies at Summer House Santa Monica? Irresistibly delicious.
Prep: 20 minutes | Total: 1 hour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Maldon, Kosher or other flaky sea salt
Preheat oven to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-15 minutes (keep an eye on them, it may vary depending on your oven). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
***Recipe from Bon Appetit, part of BA's Best Recipes
Type your email address in the box and click the "create subscription" button. My list is completely spam free, and you can opt out at any time.