I'm crazy about chocolate chip cookies (or have chocolate chip cookies made me crazy? hmmmm....) Since I can remember I've been obsessed with finding the perfect recipe for these delicious treats. Actually, I shouldn't say "the" prefect recipe because I've actually been on the hunt for two very different, yet equally perfect, chocolate chip cookie recipes.
In my opinion, the vast world of chocolate chip cookies can be classified into three main categories: 1) Thin, crispy, crunchy cookies (not my favorite by far). 2) Chewy, soft chocolate chip cookies (love these) 3) The thick, fudge-like cookie that packs a punch. The fudge-like cookie I'm referring to in particular is the Carol's Cookies species. I first discovered Carol's Cookies in college. I lived in an apartment across the street from Whole Foods, and I stumbled upon these gems one fateful afternoon.
In my quest for the perfect chocolate chip cookie recipes, I've been working on variety number two (soft, chewy) of late. I need to learn more about baking science before even attempting to recreate Carol's Cookies.
These one's turn out pretty well. They are an adaptation of the Ghirardelli chocolate chip cookies. Here's the recipe:11 ounces of semisweet chocolate chips
2 3/4 cups of all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 cup chopped walnuts
Bake in a preheated 375 degree oven for 8 to 9 min. They may look underdone when taken out of the oven, but they continue to cook as they cool. They are delicious!
This entire plate of cookies was gone in one afternoon when guests came over for tea. I'm already thinking about ways to make it even better...hmmm.....
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