The way to a man’s heard is actually quite simple, a quality chocolate chip cookies recipe, or in my case, a quality chocolate chip cookie dough recipe (Josh prefers the dough to the cookie itself). And, if I’m honest, the way to my heart is also a warm, well made, chocolate chip cookie. Making chocolate chip cookies may seem too mundane, but really, everyone needs a good go-to chocolate chip cookie recipe. After searching high and low for the best chocolate chip cookies, and even spending long hours making the New York Times best chocolate chip cookie, I discovered that my go-to recipe is one that’s quite simple, using all ingredients I usually have on hand and spending only a short time in process so they can be easily made on a whim. My go to chocolate chip cookies have a touch of sea salt on top (a copy cat of my favorite bakery cookie at The Rose) and a hint of almond extract (for my almond loving husband).
favorite chocolate chip cookie story involves our old neighbors. They had 8 kids, several of which were still young and often running around the neighborhood. One day, I made a batch of peanut butter oatmeal cookies and decided I would share them with the kids next door. So, I happily strided a few steps to the neighbor’s house and nocked on the door to find little George there waiting for me. I asked if he wanted some cookies. Then he proceeded with a question of his own – ‘What kind of cookies you got?’ Suddenly self conscious with this 5 year old, I replied, ‘Well, they’re peanut butter oatmeal cookies.’ His quick response, ‘Uh no thanks.’ My back straightened and I got a little protective of my cookies, then responded with, “What kind of cookies were you hoping for?’ He said, “I only like chocolate chip.” So, me and my peanut butter oatmeal cookies returned home with a lesson learned.
While many of us, myself included, try to win over the men in our lives with decadent and elaborate desserts, sometimes a simple but well done chocolate chip cookie trumps it all. My valuable lesson that day… Chocolate Chip cookies are always the safe bet when baking for others, especially men and kids. I’ve recently shared these cookies at Alt Summit, and at the last SLCmixer – Beers, Brats, and Beards. Chocolate chip cookies are simply crowd pleasers, and with a few alterations in the average recipe, you can have an amazing cookie.
A simple, tried-and-true, chocolate chip cookie recipe dusted with sea salt.
- 2 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks unsalted butter (1 cup)
- 1 1/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon plain greek yogurt
- 2 cups semi-sweet chocolate chips, or even better chocolate chunks
- Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. When the butter will begins to foam, make sure you start whisking to prevent any burning. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set the butter in the refrigerator for 15-20 minutes or until room temperature.
Meanwhile mix together the dry ingredients (except the 2 sugars).
Once the butter has cooled to room temp, with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and almond extracts, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 heaping tablespoon of dough and roll into a ball. Dip the top of the ball into coarse sea salt. Place dough on prepared cookie sheet, 2 inches apart (about 8-9 balls per cookie sheet)
Bake the cookies for about 11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. After a few minutes, transfer the cookies to a wire rack to cool completely.
I have made these several times and have found that they come out flat if you don't take the time to refrigerate the dough.