My Favorite Basic Chocolate Chip and Double Chocolate Cookie Recipes (22 years in the making)

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Greetings friends! Sorry I’ve taken a mini-hiatus from blogging. With a sick family member (yes my dog niece is family) and flying back to New York to start the moving process, and then Southwest loosing alllll of my luggage, blogging has been something I’ve wanted to do but haven’t had the time to. Anyways, I actually wrote this post and took these photos last week while in Wisconsin, but didn’t get to put it all together ~~ until now!

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So here you have it: my chocolate chip cookie recipe that after 22+ years of experimenting I have contoured to my exact liking. These are my favorite simple chocolate chip cookies. They may not be your favorite. Everyone looks for different things in a cookie. But to me, these are wonderful. Chewy but not mushy. They have a lot of texture and a lovely simple flavor. I’ve also included alterations to make them vegan, as well as a double-chocolate option.

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I’ve been making chocolate chip cookies for a very, very, very long time. I don’t mean to age myself, but I started baking when I started babbling aka like 22 years ago, back in the days where all phones had curly cords and the radio bumped things like Ace of Bace and children all knew what a VHS was. Ahh, the early 90s.

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Another fond memory of mine is making cookies. It was one of the first things I can recall baking. I just remember making them over and over. Sometimes with my grandma, sometimes with my sister on rainy summer afternoons, and sometimes just by myself. I’m not sure how many fistfuls of cookies I’ve consumed since I started crafting the chocolate chip cookie , but I have experimented extensively with recipes and have honed the following as my favorite basic chocolate chip cookie recipe.

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Because no matter how many fancy desserts and trendy, sophisticated health food things I like to eat, there is simply nothing as blissful and comforting as an ooey gooey home-baked chocolate chip cookie.

These are super-moist and have a delightful mouthfeel. Not too chewy, but also not firm. Substantial enough to give way without much effort, but not so gooey they fall apart. The half whole wheat flour was once an attempt to make these “healthier” but ended up being a staple because it helps create this desirable texture. Also I like chewiness. These are definably not crispy. Crispy cookies have their time and place, but if you ask me, not in this situation. #thesituation #mike #jerseryshore #whatamiwritingnow

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I use chocolate chunks and/or diced up chocolate bars instead of chocolate chips because I think it creates a more interesting texture dynamic and overall mouthfeel. If you want to make a double chocolate cookie, that recipe is also below. Enjoy!

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Prep Time: 30 minutes
Bake Time: 15 minutes
Level: Easy

Ingredients For Basic Chocolate Chip Cookie:

  • 1/2 cup (1 stick) unsalted butter [vegan: non-dairy butter or coconut butter] softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg [vegan: 1 tablespoon chia seeds + 2 tablespoons nondairy milk]
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup rolled oats
  • 1 teaspoon baking soda
  • dash salt
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup walnuts or pecans (or other nuts, may also be omitted)

Ingredients for Double Chocolate Cookie:

  • 1/2 cup (1 stick) unsalted butter [vegan: non-dairy butter or coconut butter] softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 oz baker’s chocolate or 1/3 cup chocolate chips, chopped, melted, and cooled to room temperature
  • 1 egg [vegan: 1 tablespoon chia seeds + 2 tablespoons nondairy milk]
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk or nondairy milk (I use almond)
  • 1 teaspoon baking soda
  • dash salt
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup walnuts (or other nuts, may also be omitted)

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl or stand mixer, cream softened (room temperature) butter or Earth balance non-diary spread or coconut oil until fluffy. This should take a bout a minute. If making double chocolate variation, chop baker’s chocolate or chocolate chips and place in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each increment. Should take about 90 seconds total. Set aside and allow to cool a bit. 

3. Gradually add both sugars and continue to cream until light and fluffy, another 3-4 minutes. Stop and scrape down the sides of the bowl with a spatula occasionally.

4. Add egg or chia egg and continue to mix until fully incorporated. If making double chocolate variation, add melted chocolate. 

5. In a separate bowl, combine flours, baking soda, and salt. Whisk together until well combined and aerated. If you are making double chocolate, add the cocoa powder here.

6. Put down your source of electric mixing and grab a spatula. With as few strokes as possible, add flour and oats and mix until just combined. I do not trust a machine to do the delicate work of my hands as I do not want the gluten to develop and become tough. I like chewy cookies, so to me this is a small step that yields better results. If making double chocolate variety, add 2-3 tablespoons liquid. Cocoa is a drying agen, so you’ll need this to retain moisture.

7. Add oats (if making regular cookies), chocolate chunks and nuts and mix again until just combined.

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8. Use a small ice cream scoop to scoop dough out of the bowl onto an ungreased baking sheet. I use parchment paper for best results/minimal clean up/less burning on the bottom.

9. Lift up tray, drop it onto counter or table. This is loud and may cause dogs to give you concerned looks. But it also helps the dough spread out nicely on the pan so each cookie bakes more evenly.

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10. Pop cookie dough filled baking sheets into the freezer for 10-15 minutes. This also helps all the dough be at the same temperature and bake more evenly.

11. Place baking sheets in the oven on a middle wrack and back for 8-10 minutes until just golden and still slightly gooey. They will carry-over bake a little as they cool.

12. Allow the cookies to cool for a few minutes on the sheet before transferring them to a cooling wrack. Allow to cool or enjoy warm and gooey. I like the word gooey.

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2 thoughts on “My Favorite Basic Chocolate Chip and Double Chocolate Cookie Recipes (22 years in the making)

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