Last night after dinner I was craving a chocolate chip cookie, I had just bought some chocolate chips and decided it had been too long since I had made a plain old chocolate chip cookie. I still haven’t found my ultimate chocolate chip cookie recipe so I tried a new one.

I was rather disappointed in the recipe, they were VERY flat. If I was to try them again I would chill the dough before baking. They had great flavor just were too flat and crisp for me.

So I am still on the search for the ultimate chocolate chip cookie recipe, please leave a comment with your favorite.

Our Favorite Chocolate Chip Cookies (From: Smitten Kitchen, Originally From: The Great Book of Chocolate)

•  1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 grams) firmly packed light brown sugar
• 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 cups (175 grams) all-purpose flour
• 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
• 1 1/2 cups (200 grams) semisweet chocolate chips
• 1 cup (130 grams) walnuts or pecans, toasted and chopped (I omitted)

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days

This entry was posted on Tuesday, November 4th, 2008 at 11:44 am and is filed under Cookies, Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.