Chocolate Chip Cookies

 

May 11, 2017

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The  elephant plate you see in the photo was made by my mother in ceramics class when I was a baby. I feel sentimental looking at her signature. This is the plate from which I ate peas, applesauce and spaghettio’s. I’m told that I especially liked that my food didn’t touch. Happy Mother’s Day Mom, from your special baby.

Smile, it's Mother's Day. Your two youngest made you these Classic Chocolate Chip Cookies. Soft, chewy, and nutty. No surprise since you printed this recipe, left the pantry door open so the "cookie kit" would be visible on Sunday morning. They got the hint. This cookie recipe requires no special equipment. No special handling. The ingredients go in the bowl. They're mixed together, then baked up. From your ? bedroom, you listen to them say:? "Wait! The flour goes in the bowl...Better stir this together...I want more chocolate." Soon though, the aroma of baking slips into your bedroom. Poof, your day starts with warm Chocolate Chip Cookies in bed, followed by a long distance call from your oldest. Then you go to the garden center and dinner out with the family. The day was wonderful.

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Ingredients

Makes 60 tiny cookies

Print Recipe

Grams

Ounces

Volume

  • 75 grams unsalted butter
  • 36.3 grams light brown sugar (packed, soft - no lumps)
  • 18.50 grams granulated white sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg yolk
  • 93.75 grams all purpose white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 56 grams highest quality bittersweet chocolate (chips or chopped)
  • 37 grams walnuts (toasted)
  • 2.65 ounces unsalted butter
  • 1.25 ounces light brown sugar (packed, soft - no lumps)
  • .65 ounces granulated white sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg yolk
  • 3.3 ounces all purpose white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 ounces highest quality bittersweet chocolate (chips or chopped)
  • 1.25 ounces walnuts (toasted)
  • 1/3 cup or 5 1/3 tablespoons unsalted butter
  • 3 tablespoons light brown sugar (packed, soft - no lumps)
  • 1.5 tablespoons granulated white sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg yolk
  • 3/4 cup  all purpose white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/3 cup highest quality bittersweet chocolate (chips or chopped)
  • 1/3 cup walnuts (toasted)

Instructions

Mise en Place Chocolate Chip Cookie Dough

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Melt the butter in a microwave or over the stove top. Let the milk solids toast a little bit for more flavour.

Melt the butter for the chocolate chip cookies.
Melt the butter for the chocolate chip cookies.

  • (Optional) Measure the nuts and toast them either in a skillet or in the oven at 350F for 15 minutes. When lightly toasted and dry, set aside to cool.
  • In a large bowl, measure the brown sugar and white sugar. Blend with your fingers and remove any hard lumps.
  • Separate one egg. Put the yolk in a small bowl and reserve the white for later use. For more information on how to separate eggs, see How to Separate Eggs.
  • Add the vanilla to the egg yolk. Set aside.
  • In a small bowl combine the flour, baking soda and salt. Learn more about best practices for Weighing and Measuring.
  • Chop the chocolate and set aside.

Choose good quality chocolate for your cookies.
Choose good quality chocolate for your cookies.

Assemble the Cookie Dough

  • Pour the melted butter into the sugars and stir well.

Add the melted butter to the two sugars.
Add the melted butter to the two sugars.

  • Add the egg and vanilla. Stir until well combined.

Add the egg to the soupy butter and sugar mix.
Add the egg to the soupy butter and sugar mix.

  • Add the dry ingredients and stir well until combine.

In go the dry ingredients. Now you have cookie dough.
In go the dry ingredients. Now you have cookie dough.

  • Add the chocolate chips and the toasted walnuts. Stir until combined.

Cookie dough with the chocolate chips and walnuts.
Cookie dough with the chocolate chips and walnuts.

  • Put in a small bowl and refrigerate until firm.

Bake the Chocolate Chip Cookies at 325F for 7-9 minutes

  • Preheat the oven to 325F.
  • Prepare two trays with parchment paper or a baking liner.
  • scoop the cookie dough by the tablespoon, and roll 1/2 inch balls. If you have a scale, weigh each cookie to .7/15 grams. This step isn't necessary, but you'll have better results.

Make small chocolate chip cookies. You’ll more in your cookie jar.
Make small chocolate chip cookies. You’ll more in your cookie jar.

  • Bake at 325F for 7-9 minutes for smaller cookies. A few minutes longer if you've made larger cookies. Under-baking them slightly will yield a softer cookies when they're cool. Baking them to a firmer stage will yield give you a crunchier cookie when they're cool. The final texture is really your preference.

Chocolate Chip Cookies baked and ready to eat by the handful.
Chocolate Chip Cookies baked and ready to eat by the handful.

  • Cool on a rack and then put them on your favourite plate.
TAGS:  chocolate   nuts   easy       LABELS: Chocolate  Kids  Quick and Easy  Nut and Seed 

Comments

2 Comments

Diane   2017-05-13

Hi Kim, Just made these and they are great, not too sweet. I weight 18 gr. portions and got 17 cookies.... i am sad .... they are too good to have so few!! And they are tiny according to my standards. And by the way, I don't like my food to touch either.

Kimberlie 2017-05-14

Hi Diane, Sometimes tiny cookies are more delicious that huge, oversized cookies. That being said, nothing stopping you from doubling the recipe and making them bigger. Just need to adjust the baking time. Thanks for your comment. Really like hearing feedback.

Ricky   2017-05-11

I don't like my food, especially cookies, touching either.

Kimberlie 2017-05-11

Aw Ricky, I'm in good company then.

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Chocolate Chip Cookies

Makes 60 tiny cookies

Ingredients
Instructions

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