Chocolate chip cookies are almost like vanilla ice cream, maybe considered a bit bland, not very creative and somewhat ordinary. But I like vanilla ice cream and I love, love these chocolate chip cookies.
To make this ordinary little, simple cookie into something more exciting, I serve them homemade, piping hot and gooey after dinner-- maybe with some vanilla (!) ice cream or after a cheese course. It always brings lots of smiles to the faces of family and friends.
Making the dough beforehand, freezing it and baking off later is a simple solution to a delicious dessert.
I have experimented with many different chocolate chip cookie recipes, including changing the types of flours, sugars and chocolate but this recipe has become my classic. I do use whole wheat flour just to make it slightly healthier.
Freezing the dough
1. Place about 12 ice cream scoops of dough on a 10-inch piece of parchment paper.
2. Form the dough into a long round log, and then roll paper around it.
3. Wrap the log in aluminum foil and close tightly.
4. You can use a marker to write “chocolate chip” on foil and add the date.
5. Freeze for up to 1 month.
To bake off later
1. Slice into 1/8-1/4 inch slices, 3-inches apart on a baking sheet.
2. Place in a 350-degree oven for 15-18 minutes.
Imagine being the "creator" of the chocolate chip cookie? Ruth Graves Wakefield, is just the person when in 1938 at her restaurant, The Toll House Inn in Massachusetts, she took Nestle chocolate, chopped it into pieces and created this classic American cookie. The popularity of the cookie exploded during WWII when soldiers from Massachusetts received them in care packages and shared them with others. All the soldiers started requesting chocolate chip cookies from their loved ones.
The perfect Chocolate Chip Cookie
time. 20 minutes prep, 20 minutes cooking
serving. about 36 cookies
¾ cup butter (1 and ¼ stick)
1 cup light brown sugar
3 tablespoons granulated or caster sugar
1 egg (on the larger side)
2 teaspoons vanilla extract
1 ¾ cup whole wheat flour*
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
½ teaspoon table salt
1 cup semisweet chocolate chips or just a bar of chocolate chopped up
* Whole wheat flour absorbs more moisture and requires a bit more butter. If you replace with white flour, use just ½ cup (1 stick) of butter.
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt and using a whisk combined together well. Set aside.
3. Take the bowl another large bowl and cream the butter with both the brown and white sugars until fluffy (about 1 minute).
4. Add the egg and beat until fully incorporated.
5. Pour in the vanilla extract and blast on high speed for another minute.
6. Switch your mixer to the lowest speed and begin to plop in large spoonfuls of the flour mixture into the butter.
7. Mix for about 30 seconds until it becomes a lovely dough--think of playdough.
8. Add the chocolate- some recipes say this should be hand mixed but I work it in the electric mixer (just remember you never want to over mix dough or batter, work quickly).
9. If making cookies immediately, take an ice cream scoop and place on a baking sheet about 3 inches apart.
10. Bake for 15-18 minutes.