My New Favorite Chocolate Chip Cookie Recipe

I’ve nev­er met a choco­late chip cook­ie I didn’t like”? Chewy, crisp, cakey, thin — doesn’t mat­ter as long as there’s choco­late involved?! Well, I love a good choco­late chip cook­ie — but I pre­fer a great choco­late chip cook­ie … don’t you?

My favorite type of choco­late chip cook­ie, whether thick or thin, is a chewy choco­late chip cook­ie ((CCC)) with just the right amount of cook­ie to choco­late.

A few years ago, I shared one of my all-time favorite CCC recipes — Thick & Chewy Choco­late Chip Cook­ies. This is a superb recipe and tru­ly the epit­o­me of a per­fect choco­late chip cook­ie (in my books). But there are a few steps and process­es that make it a lit­tle more labo­ri­ous than a dump and stir recipe.

Although every sin­gle one of those steps is pur­pose­ful and guar­an­tees CCC per­fec­tion some­times I just want a “sin­gle bowl, dump and stir-by-hand” kind of recipe.

Now the yel­low pack­age of choco­late chip morsels has that very “sin­gle bowl, dump and stir-by-hand” type of recipe. But it’s just not my fave, ((I almost feel trai­tor-ish as I type this)) but those cook­ies go crisp so quick­ly — and crisp is far from chewy. And chewy is my pref­er­ence.

So that brings me to this recipe.

This is an inter­est­ing recipe I found at King Arthur Flour.  This recipe calls for all of the usu­al sus­pects — with the excep­tion of 2 sur­pris­es… vine­gar and almond extract. 

I don’t know exact­ly what the func­tion of vine­gar is in the recipe, but I can tell you the fla­vor is not detectable in the least, so don’t fear the vine­gar.

When I saw the addi­tion of almond extract, my first thought was “why didn’t I think of that?!”. That 1/4 tea­spoon of almond extract adds a whis­per of bak­ery heav­en into each bite. It’s not strong enough to real­ize where the fla­vor comes from if you didn’t know it was thanks to almond extract.

The last thing you need to know about this recipe is that I tweaked it just a bit.

  • I increased the salt to 1 full tea­spoon
  • I omit­ted the short­en­ing and replaced it with but­ter
  • speak­ing of but­ter, I used salt­ed but­ter

You can cer­tain­ly fol­low the recipe linked above — but I pre­fer a hint of salti­ness in my choco­late chip cook­ies.

Sub­se­quent­ly, these cook­ies were VERY hard to stop eat­ing. Con­sid­er your­self warned.

One last tip and then I’m off to the gym to work off 5 new pounds of weight the hol­i­days (more specif­i­cal­ly these cook­ies and Lindt LINDOR choco­late truf­fles) gift­ed me!

  • If you are of the mind­set that healthy eat­ing isn’t about depra­va­tion, rather it’s about mod­er­a­tion, then I high­ly rec­om­mend you: 
  1. make this recipe,
  2. use a 2 T scoop to mea­sure cook­ie dough,
  3. place cook­ie dough balls onto a parch­ment-lined bak­ing sheet,
  4. place cook­ie dough balls into the freez­er until frozen sol­id,
  5. and store in a freez­er safe bag or sell­ing con­tain­er the freez­er, bak­ing a cook­ie or 2 at a time when you get the crav­ing

I’d love to hear how you like this recipe com­pared to your cur­rent go to choco­late chip cook­ie recipe.

1 Comment

In true show & tell form: "I am open for questions & comments"

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