I don’t often make chocolate chip cookies. I love them, but I’m pretty picky. There’s the kind I grew up with, the recipe that came from the back of the chocolate chip bag. I’d help my mom sift the flour (sifting, now there’s a trait I haven’t carried to adulthood) and stir the batter by hand. My favorite part,of course, was adding in the chocolate chips–many which were stuffed inside my cheeks instead of into the mixing bowl. I’ve made vegan chocolate chip cookies, a fantastic oatmeal version, and I tried a recipe that was very similar to the one I grew up with. I’m also pretty enamoured with this maple version. But I wanted to try something new and Ashley over at Not without Salt had the answer.
Let me introduce you to the very best chocolate chip cookie recipe ever. Ever.
These don’t require extra egg yolks or a 36 hour unbearable wait in the fridge. No fussing about with special ingredients or complicated instructions. Ashley suggests using a good block of chocolate and then using a serrated knife to cut the chocolate (the very best you can afford) into chunks. I’m sure they’d be wonderful that way. But I went for ease and used very good chocolate chips. Traditional but no less wonderful. I also love nuts in my cookies, so I went ahead and used half a cup of sliced almonds (though chopped pecans or walnuts would be perfect too). And because I love a bit of salt to bring out the sweetness, half of the batch I sprinkled with some flakey salt. It was a good move. I recommend you do this too.
These aren’t quite like the cookies I remember as a kid. They’re better. A whole lot better. And I know my mom would approve, secret stashes of chocolate chips stuffed into cheeks and everything. Bake up a batch and send them to your mom.
elsewhere: Stop your boring meals – brighten them up with a sprinkling of za’atar. Don’t buy this condiment at the store, make it fresh and keep your meals exciting. Get the recipe over at Poppytalk.
the very best chocolate chip cookie recipe ever
(adapted from Not Without Salt)
1 c butter, room temperature
1/2 c white sugar
1 3/4 c light brown sugar, packed
2 t vanilla
3 1/2 c all purpose flour
1 1/2 t baking soda
3/4 t salt
2 c semi sweet or bitter sweet chocolate chips
1/2 c sliced almonds (optional – if not using, replace with chocolate chips)
1/2 teaspoon kosher salt or fleur de sel (optional), for sprinkling
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add one egg at a time, blending well before adding in the second egg. Add in vanilla and mix until incorporated. Slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and the almonds (if using).
Using a tablespoon, roll into balls and place onto a prepared cookie sheet, about an inch and a half apart (I always line mine with silpat or parchment paper). Slightly flatten out the tops. If desired, sprinkle with a bit of kosher salt or fleur de sel.
Bake at 360F for 12 minutes until lightly golden but still a bit gooey on the inside. Cool on wire racks.