Since the age of 12, I’ve been on a quest to find the most perfect chocolate chip cookie recipe.
My ideal cookie: slightly crisp edges, chewy center. This recipe delivers.
My grandfather turned 85 this week. He is one of the best humans I’ve ever known. I’ve always admired and aspired to replicate his positive attitude, unconditional love, and soft and gentle nature. He and my grandmother are still madly in love, after decades of marriage. He adamantly did NOT want a gift; so instead, I baked him these cookies. He loved them.
The recipe is Nigella Lawson’s, from Nigella’s Kitchen (highly recommend). The only thing I’d change about this recipe is that I might make the cookies just slightly smaller, and next time I’ll add a little pinch of salt to the batter.
Chocolate Chip Cookies
Maxes approx. 14 (if you choose to make them huge)
1 1/4 Sticks (10 Tablespoons)of soft unsalted butter
1/2 cup (packed) light brown sugar
1/2 cup superfine sugar (I used regular)
2 tsps. vanilla extract
1 egg, refrigerator-cold
1 egg yolk, refrigerator-cold
2 cups all-purpose flour
1/2 tsp. baking soda
1 x 11.5-ounce milk chocolate morsels or chips
1 x large cookie sheet
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them, and beat together.
Beat in the vanilla, the cold egg, and cold egg yolk, until your mixture is light and creamy.
Slowly mix in the flour and baking soda until just blended (I mixed them in a separate bowl first), then fold in the chocolate chips.
Scoop the cookie dough into a quarter-cup measure or a 1/4 cup round ice-cream scoop and drop onto the prepared cookie sheet, plopping the cookies down about 3 inches apart. (I used a 1/4 measuring cup, and THESE ARE HUGE. I decided to make them slightly smaller, a heaping tablespoon-sized.) You will need to make these in 2-3 batches (true), keeping the bowl of cookie dough in the fridge between batches.
Bake for 15-17 minutes in the preheated oven, or until the edges are slightly toasted.
Let cool on the cookie sheet for 5 minutes before transferring to wire racks to cool completely.
(The important thing is to never over cook cookies. If making them smaller, cook for less time. The key test of doneness is the slightly toasted edges, the center can be completely soft.)