So every time I want to make choc chip cookies, I debate– should i try a new recipe? Or go with my gold standard- the one on the back of the Ghirardelli choc chip bag? I happen to believe that the recipe that you grew up making– forms the archetype of the cookie you are always chasing after. So even when you spend an obscene amount of effort to craft the Jacque Torres recipe, fiddling with cake flour and scales, as good as that might be- it just doesn’t taste like to cookie in my mind’s eye.
Until these. Posted on Food52 by Phyllis Grant, she says it’s her own adaptation of Toll House recipe. But to me- it is just an ever so slightly improved version of my gold standard Ghirardelli. With slightly more brown to white sugar ratio, a few more chips- and two kinds of them. When I made too, did dough a day ahead of time, and let chill in fridge over night. It’s not necessary, but it actually does make a difference in final product and helps too if wanna make ahead.
Link to her original post A quick note on plagiarism. It seems to me like a bit needless work to retype recipes already online, so i often don’t post. But if I don’t post, the recipe gets lost in my own mental archive. Better to have them gathered here like an old school recipe box. Plus we all need pointing in the right direction, to sift through the billion recipes ccc recipes out there. Special thanks to Jordan for pointing me to this one. So, with that said, I am copying and pasting her recipe verbatim with my changes in [ ].
Makes 24 cookies (2 ounces each)
- 2 1/8cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon kosher salt
- 1 1/2cups regular semisweet chocolate chips [I did an even split I think, 1 1/4 cup of each bitter and semi]
- 1cup large bittersweet chocolate chips
- 1 1/2cups walnuts, finely chopped [BLECH- i don’t use these]
- 1cup (2 sticks) unsalted butter, room temperature
- 1cup light or dark brown sugar, tightly packed
- 1/2cup white sugar
- 2teaspoons vanilla extract
- Heat oven to 375° F.
- Sift flour, baking soda, and salt. Set aside.
- Mix together chocolate chips [and chopped nuts, if using]. Set aside.
- All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.
- You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.
- Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that. [i use a small cookie scoop, highly recommend purchasing]
- Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp.
I never set a timer. I just hang around the oven and drink tea.[phyllis said all that, not me. i time] They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.
- If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen. [or as i mentioned, can leave in fridge over night]