I won’t lie to ya, cookies weren’t really my thing until recently. Like most baked goods I encountered in the United States, they tended to be too sweet, not to mention that every cookie I ever happened upon was dry, hard, and sandy – hardly a welcome quality, as my preferences lie with things that are soft, gooey, and melt-in-your-mouth tender.
These cookies are made from a recipe that I’ve adapted from the Cook’s Country magazine. There were two things that stood out about it: the recipe called for melted rather than room-temperature butter, which I loved since I am a spur-of-the-moment baker and things like taking the butter out of the fridge ahead of time go against my very nature. Additionally, the recipe exulted softness above all else, and pretty much promised to deliver the most tender cookie possible. Thanks to the melted butter, by the way.
(I also have a cute baby. Good thing my husband doesn’t have a limit set on the total cause I don’t know how I will ever find the strength to stop. I love him for that. This info is totally unrelated.)
As chocolate chip cookies go, these turned out pretty good the first time I tried them, but I found the original to be more chewy than I liked. After some serious experimenting with six more batches, I finally nailed it.
These cookies here are right at home with my way of cooking – utterly decadent, packed with as much chocolate as they could possibly hold, unadulterated by nuts or oatmeal or anything else that could take away from their perfect, smooth gooeyness, and completely unapologetic about all of the above.
Let’s take a peek inside, shall we?
In my mind, this cookie is perfect. Bursting with warm, soft semi-sweet and dark-chocolate chips, it is divine right out of the oven, with a slight chew and and the attractive crackly top. Moreover, it remains soft and pliable for a quite a few hours after, and reheats beautifully in the microwave the next day for that freshly-baked experience. Ten seconds on high is all you need.
Needless to say, they quickly became our family’s go-to indulgence.
Can you tell?
Make them today. These are a real pleasure.
Perfect Chocolate Chip Cookies
Adapted from “Cooks Country” magazine
Chocolate is featured prominently in this recipe, so buy the best chips you can as you will be tasting a lot of them.
This recipe makes about 20 medium cookies.
- 11 T (5.5 oz, weight) salted butter, melted (hot is fine)
- 2/3 C light brown sugar (do not pack the brown sugar into the measuring cup but scoop it out gently and simply level it off – it should be loose and fluffy, or you will end up using too much and your cookies will be tough)
- 1/2 C granulated sugar
- 2 large eggs
- a dash of vanilla
- 2 C all-purpose flour
- 1/2 t baking soda
- 1 C semi-sweet chocolate chips
- 1/2 C dark chocolate chips (you can also use all semi-sweet or all bittersweet or any combination you like)
Note: I am from Europe and don’t like salt in my sweets, so I leave salt out of this recipe entirely. If you are a saltaholic like the rest of America, add 1 teaspoon of of salt to the flour-and-baking soda mixture.
Preheat the oven to 325 degrees F and line three baking sheets with parchment paper or coat them with non-stick spray.
Measure the sugars into a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment and add the melted butter. Beat together until thoroughly combined. Beat in the eggs and the vanilla.
In a separate bowl, mix together the flour and the soda. Add to the liquid ingredients (you can go ahead and add all at once) and mix until completely incorporated. Mix in the chocolate chips.
Roll the dough into smooth, tight balls of approximately 1.5-1.75 inches in diameter and arrange them on cookie sheets about 2.5 inches apart (alternatively, use a 1.5-inch measuring scoop for measuring and shaping).
Bake for 12-14 minutes, or until the outer edges begin to firm up but the rest of the cookie is still wet and soft. To assure that your cookies remain soft out of the oven, watch them carefully and do not bake them past this point. If you are not using an air sheet, your cookies will take less time to bake. Do not use a dark, non-stick sheet.
Remove from the oven and transfer the cookies onto cooling racks with a metal spatula (if some cookies still appear too soft, wait for them to firm up a bit on the cookie sheet for 5-10 minutes).
Eat some as soon as they are cool enough to eat but while the chocolate is still melted and gooey. When the cookies are fully cooled, transfer them into an air-tight jar. If desired, reheat second-day cookies in a microwave for 10 seconds.