I can’t remember if I mentioned this before, but I actually have my own cookie business. I’m in a bit of denial about having one even though it’s been in existence since 2007. It all started by accident. While I was taking classes at culinary school, my good friend’s sister and her husband decided to buy a pizza shop. They were looking for someone to supply the sweets and my friend suggested me. I took my chocolate chip cookie (a modified toll house recipe) and my mom’s oatmeal raisin cookie for the chef to try. He loved both and I started baking for them. Within a month I had about 8 different flavors of cookies and brownies for sale. Unfortunately for my family, once I started baking cookies for the pizza shop, I stopped baking them for fun at home! Since then, I expanded to selling gift boxes to corporate clients, moved twice, divorced and started a blog. Now that I’m working full time as a single mom and selling cookies once a year during Christmas time, I’ve started baking cookies at home again. Only now, I like to play around with my recipe or try new ones.
I stumbled across this recipe while surfing on Pinterest. I was intrigued by the number of complaints people had while trying to make these cookies. Most of them complained of the cookies being too chocolaty or too flat. I had to see for myself. Since I’m familiar with baking cookies, I felt comfortable with making a few modifications at the start. My cookies came out a little on the thin side (not thick like the picture from the website), but they were perfectly crunchy on the outside and chewy in the middle; just what I would want in a cookie. I wanted them to be more thin than thick. Typically cookies would become thinner due to the temperature of the butter and from the amount of time you’re creaming the butter with the sugar. A lot of people would say that it comes from over mixing, but I disagree. Creaming butter with the sugar for an extended amount of time allows the sugar to dissolve and incorporate into the batter more evenly making a smoother, less grainy cookie. It will also cause your cookie to spread considerably. That is why a lot of recipes will suggest chilling the dough before baking. I really loved these cookies. They were full of chocolate, sweet and salty. I usually leave my chocolate coins whole when adding them to the batter, but this time I chopped them and loved the results. This might be my new chocolate chip cookie.
- 1 ¼ cups unbleached all-purpose flour
- 1 tsp. baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 ½ cups semisweet or dark chocolate chopped
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
- Using a medium ice cream scoop or heaping tablespoons, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes about 2 dozen cookies.