Tuesday, August 5, 2014

The Best Chocolate Chip Cookies


Let's talk for a second about something extremely important: Chocolate Chip Cookies.

I mean, let's be real. They are the cornerstone for a proper baking education. The foundation for a well-rounded recipe repertoire. If you can't bake a decent batch of chocolate chip cookies, then your kitchen confidence may suffer.

I can't let you go through that kind of heartache, my friends. So I'm here to save the day because these are the only chocolate chip cookies you may ever need to know how to bake.

But before I go on, let me just make myself clear -- I don't do crispy cookies. No, siree. Crispy chocolate chip cookies make me sad. I bet that's how most red meat eaters feel about an overcooked steak.

As far as I'm concerned, chocolate chip cookies are baked as a mere formality. Because, as ok as it might be for you to scoop up globs of dough in your kitchen and devour them with reckless abandon, it's not cool to serve a platter of dough balls to company. {Although, that definitely depends on who you're having over.} More forbidden yet is to over bake these beauties, robbing them of all that amazing flavor, texture and moisture.


For me, there is nothing better than a CCC that's baked until it's just rigid enough to hold its shape, but immediately reveals a soft, gooey interior upon the first bite. That's ROOTO. {Right Out of the Oven.} But then there's that second, wonderful phase of cookie nirvana that takes place after the cookies are cooled {if they are still around, that is}. They sort of sink into themselves into little puddles of wonderfulness; the chocolate chips are still melty and the cookie itself gains a nice chewiness.


Pardon me for a moment while I wipe up the drool.

Here's a little secret I must confess: I've shared this recipe before under the name "Piggy Print Cookies" during one of my Tailgate Thursday posts. Recently, I realized that unless you're into Arkansas football or are looking for something bacony to make, you might not have thought to scour the post for the recipe. Plus, since then, I've played around a bit with the recipe and perfected them.

They are probably the fastest cookie you will ever make. You don't have to waste time creaming together butter and sugar or chilling dough or anything silly like that. The fact that you melt the butter, use only egg yolks and add a dash of maple syrup {you won't actually taste the maple syrup} makes these unique, and also makes them magical.

As my sister said the other day, "Well, that was the best thing I've ever eaten." I don't know if I'd go that far, but they're good. I promise.


So, I'm officially unearthing what has become my "go-to" cookie recipe any time I need to bake something quickly and still impress. I never, ever get sick of the reaction that folks have when they take their first bite of these. And I never get sick of taking the first bite myself.

Your baking education has been established. Go forth and feed the masses.


The Best Chocolate Chip Cookies
Makes about 28 cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add chocolate chips and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out dough balls and place about 2 to 2 1/2 inches apart on the baking pan. Bake for 12-14 minutes or until they are puffed and the edges just begin to turn golden. Don't let them brown or they won't be as soft once they're cooled. {They bake for exactly 12 minutes in my oven for the perfect doneness.}

6. Remove from oven and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack... or gobble them right up while they're warm and perfect!

4 comments:

Allie BakingAMoment said...

Whoa. Gotta try. Pinned ;)

bmayer said...

I always gravitate towards the more "done" cookies. I like crispy on the outside, and chewy on the inside. Would you suggest making them a little larger, and/or baking a little longer.

Dianna M. said...

@Allie - easy and so, so good! Hope you enjoy them!

Sloane @ Life Food and Beer said...

I call it warm cookie dough. Where the outsides hold theor shape but the center is super gooey! I'm making this tomorrow for sure!!

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