Dan has been harassing me for cookies (when doesn’t he harass me for cookies?). But given it’s been awhile since I’ve baked, and especially because the house smells like dog now and I want to mask the smell, I agreed to make chocolate chip cookies for him. I looked through my Best of America’s Test Kitchen 2010 cookbook and found a recipe for “Perfect Chocolate Chip Cookies.” Of course I needed to try these, and of course the baking was not without disaster. Somehow the bag of chocolate chips was missing (Dan claims innocence, I call shenanigans) so I had to rummage around the cabinets until I remember my friend had given me sample Godiva Pearl tins and figured these would be an acceptable substitution. They were, except I had about half the amount I needed. Probably better though, these cookies are so buttery and rich, I don’t think I needed the extra calories! These cookies were a bit unconventional, but they really were pretty much perfect chocolate chip cookies. They were chewy and buttery, all around amazing. Here is my rendition of “Perfect Chocolate Chip Cookies.”
Perfect Chocolate Chip Cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg plus 1 large yoke
- 3 tins Godiva Pearls (or 1 1/4 cups chocolate chips)
- Who needs chocolate chips when you have Godiva Pearls?
Heat oven to 375 degrees and adjust the rack to the middle position and line a cookie sheet with parchment paper. Mix the flour and baking soda in a bowl and set aside. Melt 10 tablespoons of butter into a skillet over medium-high heat for about 2 minutes, continuously swirling in the pan. Remove the butter from the pan and peat into a heatproof bowl. Add in the remaining 4 tablespoons of butter and mix until it is melted. Add white and brown sugars, salt and vanilla to the butter and whisk until it’s all mixed together.
- I’ve never seen cookie batter so soupy before….
Add eggs and whisk until the mixture is smooth with no lumps for about 30 seconds. Wait for 3 minutes then repeat whisking for 30 seconds. Repeat 2 more times.
- Mmmm… Cookie dough soup
- The third round…
Add in flour mixture with a spatula or spoon until it’s just combined.
- This is starting to look more like cookie dough…
Add in chocolate and mix together lightly.
- Add the blueberries- I mean chocolate pearls
Create dough balls of about 3 tablespoons each and place on cookie sheet. There’ll be 12-16 dough balls. Leave at least two inches between the balls. Put into oven for about 14 minutes until the edges are brown. Take out of the oven and cool in the sheet for a couple minutes then transfer to a wire rack. Enjoy!
- Space out your cookies more than this…
I did not space out my cookies enough. And you can see how my cookies turned out in the photo below. I was out of time and cookie sheets so I made 12 dough balls and shoved them all on one sheet. The outcome wasn’t that pretty but was still delicious!
- (Somewhat) Perfect Chocolate Chip Cook