Chocolate Chip Cookies
May 11, 2017
Smile, it’s Mother’s Day. Your two youngest made you these Classic Chocolate Chip Cookies. Soft, chewy, and nutty. No surprise since you left the pantry door open so the “cookie kit” would be visible. This cookie recipe requires no special equipment. No special handling. The ingredients go in the bowl. They’re mixed together, then baked up. Soon, the aroma of baking slips into your morning. Poof, your day starts with warm Chocolate Chip Cookies in bed, followed by a long-distance call from your oldest. Then you go to the garden center and dinner out with the family. A wonderful day.
PERSONAL NOTE: The elephant plate you see in the photo was made by my mother in a ceramics class when I was a baby. I feel sentimental looking at her signature. This is the plate from which I ate peas, applesauce and spaghettio’s. I’m told that I especially liked when my food didn’t touch. Happy Mother’s Day Mom, from your special baby.
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Ingredients
- 1/3 cup or 5 1/3 tablespoons 75 grams 2.65 ounces unsalted butter
- 3 tablespoons 36.3 grams 1.25 ounces light brown sugar (packed, soft - no lumps)
- 1.5 tablespoons 18.50 grams .65 ounces granulated white sugar
- 2 teaspoons 2 teaspoons 2 teaspoons pure vanilla extract
- 1 1 1 large egg yolk
- 3/4 cup 93.75 grams 3.3 ounces all-purpose white flour
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon fine salt
- 1/3 cup 56 grams 2 ounces highest quality bittersweet chocolate (chips or chopped)
- 1/3 cup 37 grams 1.25 ounces walnuts (toasted)
Instructions
Mise en Place Chocolate Chip Cookie Dough
- What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
- Melt the butter in a microwave or over the stove top. Let the milk solids toast a little bit for more flavour.
- (Optional) Measure the nuts and toast them either in a skillet or in the oven at 350F for 15 minutes. When lightly toasted and dry, set aside to cool.
- In a large bowl, measure the brown sugar and white sugar. Blend with your fingers and remove any hard lumps.
- Separate one egg. Put the yolk in a small bowl and reserve the white for later use. For more information on how to separate eggs, see How to Separate Eggs.
- Add the vanilla to the egg yolk. Set aside.
- In a small bowl combine the flour, baking soda and salt. Learn more about best practices for Weighing and Measuring.
- Chop the chocolate and set aside.
Assemble the Cookie Dough
- Pour the melted butter into the sugars and stir well.
- Add the egg and vanilla. Stir until well combined.
- Add the dry ingredients and stir well until combine.
- Add the chocolate chips and the toasted walnuts. Stir until combined.
- Put in a small bowl and refrigerate until firm.
Bake the Chocolate Chip Cookies at 325F for 7-9 minutes
- Preheat the oven to 325F.
- Prepare two trays with parchment paper or a baking liner.
- Scoop the cookie dough by the tablespoon, and roll 1/2 inch balls. If you have a scale, weigh each cookie to .7/15 grams. This step isn’t necessary, but you’ll have better results.
- Bake at 325F for 7-9 minutes for smaller cookies. A few minutes longer if you’ve made larger cookies. Under-baking them slightly will yield a softer cookie when they’re cool. Baking them to a firmer stage will yield give you a crunchier cookie when they’re cool. The final texture is really your preference.
- Cool on a rack and then put them on your favourite plate.
- Tags
- Chocolate,
- Easy,
- Nuts
