This post is for Jai, who requested my chocolate chip cookie recipe about three months ago.
Like pie, the beauty of the chocolate chip cookie is its simplicity, but you wouldn’t know it from reading the Internet.
Just yesterday I read on Cooks Illustrated that failing to weigh your cookie ingredients or at least level them off properly will result in VERY BAD THINGS.
And there’s a multitude of chocolate chip cookie recipes out there that call for adding chocolate shavings to the dough or only using kosher salt or making sure your butter is unsalted or using chips derived from organic cocoa beans harvested during the first full moon after the winter solstice.
Here’s the recipe I like to use (my mom’s), and it is good for people who enjoy their cookies soft, thick, and chewy. Like anything else, quality individual ingredients will result in a better end product, so use good chocolate and real butter. But no worries about type of salt or getting your eggs to room temperature.
Mix all these things together and bake for 8-12 minutes at 375 F. I use a baking sheet from the Port Richmond Village Thriftway, and I never refrigerate the dough first because who can wait that long?
¾ cup sugar
¾ cup brown sugar
1 egg (brown ones from East of the Mississippi work best, but use whatever you’ve got in the fridge)
1 tsp vanilla
3 tbl milk
2 1/2 cups flour
1 tsp baking powder
¼ tsp salt
12 oz semi-sweet chips
1 cup nuts (I omit these because nuts in cookies are an abomination)