Accidents can make some of the best outcomes. My chocolate chip cookies are case and point. The recipe came from the Kitchen Aid book that came with the mixer. The accident was I read the recipe wrong. I made them so often I never even would look at the recipe. Then for some strange reason, years later, I hadn’t made them in a while and was doubting my memory and carefully read the recipe, only to discover my mistake.
What was the mistake? The butter.
The recipe called for 1 cup of butter and I put in 1 stick of butter. This inadvertently made for a fluffier, chewier cookie.
OK, so you want to try to duplicate my recipe? Well, first off let me tell you I have given away my recipe for years. Everyone has tried and most everyone has told me they just don’t come out the same. So I will give you my recipe and all my tips.
I preheat the oven to 350ºF and use a Kitchen Aid mixer with the flat beater attachment. I add:
- 113 grams of butter (or 1 stick), room temperature (or it can be softened in the microwave.)
- 200 grams of Granulated White Sugar (That’s 1 cup)
- 220 grams of Light Brown Sugar (That’s 1 cup packed)
- 2 teaspoons Vanilla extract (I prefer Nielsen-Massey Vanilla Extract)
- 2 extra large Eggs
I beat that until it’s light and fluffy. Meanwhile in a separate bowl I add:
- 375 grams of All-Purpose Flour (That’s about 3 cups of flour. This is why I use a scale. Every time you measure flour in a measuring cup it will be a slightly different amount.)
- 1 teaspoon Baking Soda
- 1 teaspoon Fine Kosher Salt
I add that to the fluffy butter mixture and combine well. Then if I am doing just chocolate chips I add:
- 160 grams of Milk Chocolate Chip (for decades I used ONLY Nestle. Now I use only Valrhona. The chocolate that you use will have a huge impact on the outcome as far as flavor goes. The measurement is about half a bag.)
- 160 grams of Semi-sweet Chocolate Chips (Same not about the chocolate as above. I will also say the secret to the best chocolate chip cookie is the combination of the two types of chocolate.)
If you want chewy cookies and want them to stay chewy longer I strongly recommend adding nuts. The secret is to grind them pretty fine in a food processor so it’s more like a “nut meal/flour”. The natural oils make the cookie chewy. However if you like more chunky nuts in your cookie you can do that too. For the nuts I add:
- 80 grams of Walnuts
- 80 grams of Pecans
Again the combination of the two flavors makes for a much better flavor. The volume of both nuts combine should be the same as one of the types of chocolate.
Mix very well into the cookie dough.
Next big tip: The cookie scoop. I use a ½ ounce scoop. It looks small but makes the perfect 1-2 bite cookie. The baked size of the cookie flattens to about 1 ½ -2 inch cookie.
I scoop the dough and place the ball on a half sheet pan lined with a silpat.
With these small cookies I bake for 9 minutes per trey and only one trey at a time. Oh, and I only put 20 cookies on each trey.
I remove them from the oven and give them no more than a minute or two on the sheet and then remove them on to cooling racks to fully cool.
Repeat this thought all of the dough.
Storage: I bag them in 6’s in quart freezer ziplock bags. Each bag is meant to be shared between two people. Once they are cooled and bagged I freeze them all. I let them thaw at room temp for 1-2 hours and they are perfect. You can even pop them in the microwave for a very brief time to warm up if you like them hot.