MONDAYS CALL FOR CHOCOLATE.
Actually, Mondays (simply because they're Mondays) call for anything. This particular Monday I am going to go ahead and deem it a chocolate Monday, and share my go-to chocolate chip cookie recipe with you.
I love the classic chunky cookie from time to time, but when I bake my cookies, I actually like them thin and chewy. Chewy and thin may seem unlikely, but it is most definitely possible.
I used to tutor a little neighbour of mine in French when I was in high school, and one time around the holidays her mom gave me chocolate chip cookies made by a family member of hers. They were the best chocolate chip cookies I have had, to this day. Unfortunately (and to be expected), the recipe was kept secret, but from my modifying this recipe from Chatelaine magazine, I have gotten as close as I can to that original cookie.
THE GO-TO CHOCOLATE CHIP COOKIE RECIPE
Adapted from "The Ultimate Chocolate Chip Cookie" recipe from Chatelaine
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 to 3/4 cup unsalted butter (whenever I make these, I shuffle between these two measurements--whatever you feel like)
- 1 1/4 cups lightly packed brown sugar (I prefer dark brown sugar)
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups chocolate chips (I have written in my recipe book 2 cups, but when it comes time to add the chips, I just add handful by handful until I reach my desired ratio)
- Preheat oven to 350F. (When baking at home in Waterloo, I set my oven to convection baking at 340F, which works like a charm). Lightly spray a baking sheet lined with aluminum foil with non-stick spray.
- In a medium bowl, use a fork to stir flour, baking soda and salt together. In a large bowl, using a wooden spoon or electric mixer, beat butter with sugar until creamy. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture until just combined. Mix in chocolate chips.
- I use two small spoons to place the dough onto the cookie sheet (about 1 tbsp of dough for each cookie), pressing them down into a round shape of about 1 1/2 inches wide, keeping at least 1 inch between each cookie (see photo below). You're welcome to try and roll them into balls and allow them to spread as they bake which will probably produce chunkier cookies, but I find the consistency of this batter doesn't allow for such good rolling. As I said, though, I like mine thin and chewy.
- Bake in the centre of the oven until cookies are golden around the edges, roughly 8-10 min. (This will depend on your oven--when I bake at 340F convection, 8 minutes is perfect every time, but my oven here in Toronto requires 12-15 min).
- Once out of the oven, allow to cool for a couple minutes and transfer onto cooling rack (but go ahead and eat them warm; they're the best that way).
- If making the dough ahead of time, divide dough into the desired number of sections, roll each section into a log in plastic wrap, and refrigerate. I find each third of the dough I make produces a dozen cookies, so generally bake one dozen, and put away the other two thirds. The dough keeps well both refrigerated and frozen.
Mondays are Mondays, you know? Why not have some cookies to ease the start of the week? Butter and brown sugar can have wonderful restorative properties, truly.
Happy Monday, friends!