- Joined
- Apr 16, 2024
- Messages
- 735
- Reaction score
- 1,184
- Awards
- 12
The Ultimate Chocolate Chip Cookie
The trick to this recipe is the technique. If you don't use a heavy duty mixer (to cream the
butter, sugar, and eggs, as directed) and don't let the cookie dough rest in the refrigerator
overnight, these are just "regular" chocolate chip cookies.
• 1 Cup butter (2 sticks)
• 1 Cup brown sugar
• 3⁄4 Cup granulated sugar
• 2 large eggs
• 1 1⁄2 tsp. vanilla
• 1⁄2 tsp. salt
• 2 1⁄2 Cups flour
• 1 1⁄4 tsp. baking soda
• 2 Cups walnuts coarsely chopped
• 3 Cups chocolate chips (18 oz.)
Measure all ingredients. Let butter warm to room temperature. Sift the dry ingredients together
a few times.
Beat butter in mixing bowl of a heavy duty mixer (such as a Kitchen Aid 41⁄2 or 5-quart mixer)
with flat (paddle) beater at medium speed until it's lighter and clings to bowl (30-45 seconds).
Keeping beater at medium speed add both sugars in a steady stream.
Continue to cream butter and sugars for 4-5 minutes, scraping down bowl twice. When done the
mixture will be light in color and fluffy in appearance. Whisk eggs with vanilla in small bowl
and add to butter and sugar mixture, keeping beater on medium speed. Be careful to pour in the
eggs very slowly. It should take 3-4 minutes to add the eggs. The mixture then appears fluffy,
looking like whipped cream cheese. (This is the "creaming method" for making a butter cake,
which I learned from Flo Braker's The Simple Art of Perfect Baking.)
Put beater on slowest speed and add dry ingredients. As soon as the dry ingredients are
incorporated, add chocolate chips and walnuts. Leave beater on lowest speed for a few seconds
to mix it all together. (The best chocolate chips are from the Guittard Chocolate Company, but
you cannot find these at all grocery stores. Use what you can get though. Sometimes I replace
1⁄2 of the chocolate chips with either peanut butter chips, raspberry chips, or mint chips.
The latter two I often find in the grocery store around Christmas.)
Make into golf ball sized balls and place on cookie sheet right next to each other. (I use an
ice cream scoop to measure each cookie.) This should make about 30-35 cookies. (I put 5 rows of
7 cookies on a 17-inch by 11-inch cookie sheet.) Put in fridge overnight or at least 6 hours,
covered. Remove and let warm to room temperature (30 min.). Put cookie balls on baking sheet to
bake. Flatten a little to resemble a hockey puck, about 3⁄4-inch high. Make edges go straight up
and down. Make a slight depression in center with finger.
Bake at 400 degrees Fahrenheit , 8-10 minutes. Edges should be golden brown but center 1-inch
pale. Let sit at room temperature 5 minutes before taking off baking pan.
NB
Recipe from W. Richard Stevens, engineer and wizard level UNIX (tm) software developer.
The trick to this recipe is the technique. If you don't use a heavy duty mixer (to cream the
butter, sugar, and eggs, as directed) and don't let the cookie dough rest in the refrigerator
overnight, these are just "regular" chocolate chip cookies.
• 1 Cup butter (2 sticks)
• 1 Cup brown sugar
• 3⁄4 Cup granulated sugar
• 2 large eggs
• 1 1⁄2 tsp. vanilla
• 1⁄2 tsp. salt
• 2 1⁄2 Cups flour
• 1 1⁄4 tsp. baking soda
• 2 Cups walnuts coarsely chopped
• 3 Cups chocolate chips (18 oz.)
Measure all ingredients. Let butter warm to room temperature. Sift the dry ingredients together
a few times.
Beat butter in mixing bowl of a heavy duty mixer (such as a Kitchen Aid 41⁄2 or 5-quart mixer)
with flat (paddle) beater at medium speed until it's lighter and clings to bowl (30-45 seconds).
Keeping beater at medium speed add both sugars in a steady stream.
Continue to cream butter and sugars for 4-5 minutes, scraping down bowl twice. When done the
mixture will be light in color and fluffy in appearance. Whisk eggs with vanilla in small bowl
and add to butter and sugar mixture, keeping beater on medium speed. Be careful to pour in the
eggs very slowly. It should take 3-4 minutes to add the eggs. The mixture then appears fluffy,
looking like whipped cream cheese. (This is the "creaming method" for making a butter cake,
which I learned from Flo Braker's The Simple Art of Perfect Baking.)
Put beater on slowest speed and add dry ingredients. As soon as the dry ingredients are
incorporated, add chocolate chips and walnuts. Leave beater on lowest speed for a few seconds
to mix it all together. (The best chocolate chips are from the Guittard Chocolate Company, but
you cannot find these at all grocery stores. Use what you can get though. Sometimes I replace
1⁄2 of the chocolate chips with either peanut butter chips, raspberry chips, or mint chips.
The latter two I often find in the grocery store around Christmas.)
Make into golf ball sized balls and place on cookie sheet right next to each other. (I use an
ice cream scoop to measure each cookie.) This should make about 30-35 cookies. (I put 5 rows of
7 cookies on a 17-inch by 11-inch cookie sheet.) Put in fridge overnight or at least 6 hours,
covered. Remove and let warm to room temperature (30 min.). Put cookie balls on baking sheet to
bake. Flatten a little to resemble a hockey puck, about 3⁄4-inch high. Make edges go straight up
and down. Make a slight depression in center with finger.
Bake at 400 degrees Fahrenheit , 8-10 minutes. Edges should be golden brown but center 1-inch
pale. Let sit at room temperature 5 minutes before taking off baking pan.
NB
Recipe from W. Richard Stevens, engineer and wizard level UNIX (tm) software developer.