Not the most exciting or innovative food topic, but I contend that there is a reason many people spend their whole life searching for the best chocolate chip cookie recipe. That being that no cookie has yet been able to edge out the delicious dominance of the chocolate chip cookie. That’s not to say that we don’t all love a branch out into Chocolate Whopper, Oatmeal Lace, or Butterfinger Chunky Cookie land. But we always come back, don’t we?
I’m not going to call these the *best* ever because then I’m sure I’ll be met with a mutiny of comments about which really is the best chocolate chip cookie. All I’ll say is that about two summers ago I found a recipe that I decided to stick with. It was large. It was vanilla-esque. It stayed chewy invariably longer than any chocolate chipper I’ve experienced. It has now been edged out by this latest edition.
The merit of the latter recipe was in the lifespan of the chewiness. This recipe took at least 4 to 5 days to turn crumbly and lose its bendable chew. However, I consistently found myself adding extra salt to the recipe for flavor enhancement. I also found myself unimpressed with the amount of spread to the cookie, ending too thin. All of this has been corrected with this newest recipe. It’s large and in charge, batting those little 2 inch numbers with a too-large ratio of crispy edge to gooey center out the window. It cooks at a low temperature to stay delicately soft throughout with the slightest crispy around the edge. And it stays delightfully puffy and full of all that great gooey chocolate and vanilla goodness in the center. I’m just saying this one might be worth trying if you like a good chocolate chip cookie as much as I do. But you’ll have to wait a whole 17 minutes, as opposed to the usual 9 before this one is ready to plate.
Felix K’s Chocolate Chip Cookies
Adapted from allrecipes.com
Prep Time: 15 min.
Cook Time: 15-17 min.
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
6 tablespoons white sugar
4 teaspoons vanilla extract
1 (12 ounce) bag chocolate chips
1. Preheat an oven to 300 degrees F (150 degrees C).
2. Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
3. Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls slightly onto a baking sheet.
4. Bake in the preheated oven until the edges are golden, 15 to 17 minutes**. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.
*Please, I beg you, do NOT be stingy and turn this into a 48 serving recipe. Because you could do this. But it would be wrong. Sick and wrong. It would leave you cheated of the goodness of the super-sized chocolate chip cookie that we all want anyway.
** These took 16 minutes on my air-bake cookie sheets (which I find take a minute or two longer than a regular baking sheet). Whatever you do watch closely and don’t crispify your cookie. Generally, cookies should be removed a good minute before you think they are done and allowed to cool on the pan.