Fresh Baked Chocolate Chip Cookies
I stopped by a friend’s apartment the other day to see her new place. She gave me the tour: her bedroom, the living room, her roommate’s rooms, the bathrooms, and of course, the kitchen. Well, on this particular day, in this particular kitchen, there happened to be some fresh baked chocolate chip cookies just laying out. Noticing their sweet smell and “fresh from the oven” appearance, I just had to bring them up. My friend told me one of her roommates had just made these cookies and essentially left it at that. I was crushed because that meant that I couldn’t have one.
It’s amazing how the mind works sometimes. One minute I’m admiring my friend’s new apartment and the next: all I can think about is cookies. And not just any cookies. I wanted fresh cookies (like these), straight from the oven, something homemade. Like I said, I was crushed. That is, until the other night when I got around to making my own…
A couple month’s ago this recipe from the New Tork Times circulated the Internet. Food bloggers everywhere were praising the addition of sea salt into their chocolate chip cookies and so I decided that this was the perfect opportunity to give that theory a try. I scoured through all sorts of recipes – you know everyone has a different way of making the classic chocolate chip cookie. I wound up using a recipe from one of my favorite food blogs: Smitten Kitchen. Her recipes always sound delicious, her food photos are always gorgeous, and hey, her recipe had sea salt in it from the beginning.
Plus, it was easy! I started off mixing the butter and sugars together until they formed a smooth paste. Next, I added egg, vanilla and baking soda. Then I mixed my flour with my sea salt (substituted for the regular salt) and poured that into the mixture. Finally, a heavy dose of chocolate chips!
This picture probably doesn’t look like a lot of chocolate chips, but eventually David decided to add in the whole bag. He’s a chocolate lover and doesn’t think there is such a thing as too many chocolate chips. I gasped when he poured the entire bag in but in the end, it was actually the perfect ratio of chocolate chips. Well, for me. David didn’t think they were chocolately enough. :)
I think this recipe was intended to make a higher volume of smaller cookies, but for the sake of time we went with a smaller number of larger cookies. Of course this meant we had to increase the amount of baking time for this one batch, but we didn’t have other batches to go in the oven and frankly we didn’t even have extra baking sheets to accommodate more cookies.
Voila, fresh baked cookies. It was exactly what I wanted. These cookies weren’t the quite the same as the ones sitting on that table in my friend’s apartment, but they were satisfying and delicious nonetheless. Besides, no two chocolate chip cookies are the same if you ask me. Some way or another, they always come out differently. I liked the size of the cookies we made too. They felt like the kind you would buy at a deli or a bakery, wide and chock-full of chocolate chips. I brought in the rest to work too, and they were eaten right up.
As for the sea salt, I’m not sure it made much difference. It’s possible I didn’t add enough (we were estimating all our measurements because David didn’t have measuring cups or spoons…typical guy…) because I didn’t taste it, but David seems to think they were too salty so who knows. Maybe I will try again in another recipe. As for now, here’s the recipe:
This recipe was adapted from Smitten Kitchen’s chocolate chip cookie recipe. I took out the walnuts and used the sea salt. I also made bigger cookies and they came out great!
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
8 Tbs. unsalted butter, cold
1 lg. egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 C. all-purpose flour
1/4 tsp. salt or 1/2 tsp. flaky sea salt
1 1/2 C. semisweet chocolate chips (or however many you want)
Adjust oven rack so it’s toward the top third of the oven and preheat the oven to 300 degrees. Line baking sheets with parchment paper or aluminum foil.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips.
Scoop the cookie dough into the desired size onto your cookie sheets, keeping each cookie about 2 inches apart.
The baking time depends on the size of your cookies. For small cookies, bake for 14-16 minutes. For medium size, bake for 18 minutes, or until pale golden brown. For larger cookies, bake for 22-24 minutes or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
I’d like to also bring these cookies to Sticky Gooey, Creamy and Chewy’s Blogiversary Bash! It wouldn’t be a party if there weren’t some huge chocolate chip cookies to gobble down. So happy birthday to Sticky, Gooey, Creamy and Chewy! Many more tasty years!