For years, I’ve been in a Hannah and Adam-esque relationship with the chocolate chip cookie, constantly telling myself that I’ve accepted the idea that it will never work out, but always coming back for more, and making no real self-progress.
Every time, no matter which recipe I followed, my chocolate chip cookies turned out flat and greasy. So, finally the day comes where I take control of my life and turn it around. I WILL DISCOVER MY PERFECT CHOCOLATE CHIP COOKIE RECIPE.
I started with the recipe on a bag of Ghirardelli Bittersweet Chocolate Chips and adjusted the flour and baking soda/powder to account for my typical deficiencies, using solely baking soda in one batch and a baking soda/baking powder combination in the other. The dough required adjustments after every pan (freezing, adding more flour, and experimenting with salt and cinnamon as flavor support).
I ended up with very similar results between the two batches, but it was a long way from the thin, greasy cookies from my original recipe to the thicker, cakier, more attractive final products.
Here’s the final measurements I used for the cookies on the right hand side:
- 3 1/2 C all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 C (2 sticks) unsalted butter, softened
- 3/4 C brown sugar
- 3/4 C white sugar
- 3 tsp vanilla
- 2 eggs
- 2 C chocolate chips
- cinnamon and salt mixture for rolling
- Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda, baking powder and salt in a small bowl and set aside.
- Cream butter and sugars in a large mixing bowl. Add vanilla and eggs and mix just until combined.
- Add dry ingredients to wet in a few small batches, again mixing just until combined. Stir in chocolate chips. Lightly roll in cinnamon and salt, if desired.
- Drop in 1/2 tablespoon-fulls on ungreased baking sheet. Bake for 10-13 minutes, or until they begin to brown.
Next time I will build off of my thus far favorite recipe at Picky Palate: http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/