The first thing I ever baked on my own was a chocolate chip cookie. My mother was away visiting a friend, my dad didn’t like cracking eggs and I wanted chocolate chip cookies (of course). In a bout of determination I scoured the web for a recipe. Finally I unveiled the winner on allrecipies.com, I believe they were called soft and chewy chocolate chip cookies.
As they say, the rest is history.
Growing up, my mother made chocolate chip cookies with a recipe from a reproduction of Betty Crocker’s Cooky Book. Despite the weird name, it was a joy to look through. Each page was decorated with vintage photographs of colorful cookies and each recipe had an amusing little description. I loved it.
One thing I did not love, however, was the chocolate chip cookie recipe. They were flat, thin cookies and the chips were always raised up like little bumps on the surface. Sure, they were good straight out of the oven while they were still soft and chewy, but the next day they were thin, crispy and dull.
I knew thick and chewy chocolate chip cookies existed, other people seemed to be able to make them. Thus, it had to be possible to create the magic in my own kitchen. So, that fateful day, I set out on a recipe to find my ideal chocolate chip cookie and I haven’t looked back since.
Today, I’m showing you a new chocolate chip cookie recipe. This isn’t the one I made all those years ago (okay, it was only, like, four years ago? still feels long to me), but I think it might be better. These cookies are chewy, with edges that crisp up just enough to give an exciting play on texture. While they don’t attack you with their sweetness, the brown sugar (the only sugar in this recipe) comes through just enough, mingling with the butter to create a soft and chewy cookie.
If you use high-quality chocolate for these, then I’m sure they’d be even better. I’m thinking that a 70% or even 80% percent might be nice. Unfortunately, I only had Sainsbury’s Basics Dark Chocolate on hand and had to use that. While the cookies were still good, if you got a large piece of chocolate they tasted just a bit too sweet. Of course, use whatever type of chocolate you prefer the most. I do, however, think it would be better to go with a dark chocolate. Milk chocolate would fade into a cloying sweetness against the soft cookie base.
What’s your favorite type of chocolate chip cookie? Crispy? Thick? Doughy? Cakey?
P.S. happy valentine’s day everybody! I think a chocolate chip cookie would be perfect to celebrate, don’t you? 😉