Chocolate Chip Cookies My Mother’s Recipe
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.
Chocolate Chip Cookies
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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- Makes 60 tiny cookies
- 1/3 cup/5 1/3 tablespoons (2.65 ounces/75 grams) unsalted butter
- 3 tablespoons (1.25 ounces/36.3 grams) light brown sugar (packed, soft - no lumps)
- 1.5 tablespoons (.65 ounces/18.50 grams) granulated white sugar
- 2 teaspoons pure vanilla extract
- 1 large egg yolk
- 3/4 cup (3.3 ounces/93.75 grams) 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)
Mise en Place Chocolate Chip Cookie Dough
- Melt the butter in a microwave or over the stove top. Let the milk solids toast a little bit for more flavour.
- (Optional) Measure the nuts and toast them either in a skillet or in the oven at 350ºF 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.
Assemble the Cookie Dough
- Pour the melted butter into the sugars and stir well.
- Add the egg and vanilla. Stir until well combined.
- Add the dry ingredients and stir well until combine.
- Add the chocolate chips and the toasted walnuts. Stir until combined.
- Put in a small bowl and refrigerate until firm.
Bake the Chocolate Chip Cookies
- Preheat the oven to 325ºF.
- 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.
- Bake 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.
- Cool on a rack and then put them on your favourite plate.