Chocolate Chip Cookies
Growing up, my sister Bonnie would frequently whip up a batch of chocolate chip cookies. Trick was to steal some batter without being beaten myself – not easy to do. I’d have to forfeit baked cookies for my spoonfuls of batter 🙁 She swore by the Betty Crocker one, but these look pretty good. In highschool, my friend Emily and I would make mini-cookies after church on Sundays so we could eat lots of them without feeling guilty and then go for a walk on Jake’s beach. I miss those days sometimes …
This recipe is from the new Best of Chef at Home book by Michael Smith on Food Network (via Cari Cooks »)
Handy Tip from the author: Every kitchen needs a gold standard recipe for chocolate chip cookies. This one has earned its stripes under fire, over many seasons, through countless licked spoons, spilled vanilla and extra chips in the batter. Its quick baking time is the key to addictively chewy cookies that friends and family won’t be able to resist. For a richer chocolate flavour, add 1 tablespoon (15 mL) of cocoa powder to the dry ingredients. For an extra special treat, substitute M&M’s for the chips. You may also stir in 1 cup (250 mL) of pine nuts. If you prefer less molasses flavour, substitute white sugar for half the brown sugar.
- 1½ cups (375 mL) of all-purpose flour
- 1 teaspoon (5 mL) of baking powder
- ¼ teaspoon (1 mL) of salt
- ½ cup (125 mL) of butter, softened
- 1 cup (250 mL) of brown sugar
- 1 tablespoon (15 mL) of corn syrup
- 1 egg
- 1 teaspoon (5 mL) of pure vanilla extract
- 1 cup (250 mL) of chocolate chips
- Whisk the flour, baking powder and salt together and set aside.
- Using a stand mixer or a food processor, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl.
- Add the corn syrup, egg and vanilla and continue beating until well combined.
- Scrape down the bowl and gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.
- Using a spoon, scoop out a ball of the dough, roll it for a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies room to expand.
- For a soft, chewy cookie, bake for exactly 12 minutes at 375°F. For a cookie with a bit of crispy crunch, bake for exactly 15 minutes.
- Cool for 2 minutes on the cookie sheet and then remove and cool further.
Makes about 18 cookies (depending on size).