Chocolate Chip Cookies

Chocolate Chip Cookies
I have created a monster, but not a scary creature with horns that lurks in the dark and in nightmares. This one is actually adorable and sweet. Our toddler has become a big fan of my home-baked treats. At first I was flattered and even excited, but when the requests for cookies before dinner became screams, I knew I was responsible for the situation.

It all started with this batch of chocolate chip cookies to get our guy hooked saying “cookie, cookie, cookie” in that cute repetitive toddler speak. I’ve resorted to hiding the cookie jar in a cabinet. Of course I am not eliminating all indulgences, but as a first time parent, I am learning as I go how to find the right balance of treats and pretty much everything else.
Chocolate Chip Cookies
Chocolate Chip Cookies
Adapted from Cookie Love by Mindy Segal

Makes about 42 cookies

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light muscovado or dark brown sugar
2 extra large eggs at room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) chocolate discs (53% to 64% cacao)
Non-stick cooking spray

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and pale, about 4 minutes.

In a small bowl, crack the eggs and add the vanilla extract. In a medium bowl, combine the flour, salts, baking powder and baking soda.

With the mixer on medium speed, add the eggs one at a time and mix until the batter looks like cottage cheese. Use a spatula to scrape the sides of the bowl and continue mixing for 20 to 30 seconds until the batter is fully combined.

Put all the dry ingredients into the bowl with the wet ingredients and mix on low speed until just combined, about 30 seconds. Fold in the chocolate discs. Gather the dough into a ball and wrap in plastic wrap. Chill the dough in the refrigerator overnight (up to 1 week).

Preheat the oven to 350 degrees F. Grease two sheet pans with non-stick cooking spray.

Use a 3/4 ounce (1-1/2 tablespoon) ice cream scoop to portion out the dough. Arrange on the baking sheets spacing 2 inches apart. Bake 8 minutes, rotate the pan and bake about 4 minutes until the edges are set. Cool on the sheet pans for 1 to 2 minutes before transferring to a wire rack to cool. Store in an airtight container up to 3 days.


Comments are closed.