Chocolate Chip Cookies

This might not sound flattering, but in reality, I’m a simple person.  It’s reflected in my dress (which might be interpreted as a lack of effort), home decor (minimalist and clean lines), book and magazine picks (how good is Real Simple?), and favorite foods (mmm plain pizza, mmm toast and peanut butter).  It’s also going to be reflected in this post about a basic, no frills, chocolate chip cookie recipe.  There’s no caramel, nuts, candies, fudge, coconut, or bacon.  The only deviation from the classic chocolate chip cookie ingredients is a bit of whole wheat flour and egg whites; resulting in a classic texture (think wonderfully crisp exterior and chewy melted-chip interior) and taste.

If you make drop cookies often, I highly recommend getting a few different sized scoops.  They really do make portioning out the dough a lot easier.  (For these, I believe I used my 1 tbp. / #70 scoop.)

Ok, maybe just a sprinkling of coarse grey sea salt on a few.  I can handle that level of complexity :P

Chocolate Chip Cookies – Williams-Sonoma Tasting Table Series

  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup room temperature butter
  • 2 egg whites
  • 2 tsp. pure vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup whole-wheat flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1 cup chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter until light and fluffy, about 3 min.  Add the egg whites one at a time, mixing to combine between each addition.  Add the vanilla and mix to combine.

In a large bowl, whisk together the flours, baking soda, and salt.  Add to the butter mixture and mix just to combine.  Fold in the chocolate chips.

Place the dough in the refrigerator.  While the dough is chilling, line 2 baking sheets with parchment paper.  Preheat the oven to 375˚.  After the dough has chilled for 20 – 30 min., remove it from the refrigerator.  Using a heaping tablespoon, portion the dough into ½-inch balls and place, spaced 1 inch apart, on the lined baking sheets.  Place in the oven and bake until golden around the edges and just set in the center, rotating sheets halfway through baking, about 15 min.

Yield – 2 dozen

As with most cookies, these are best fresh out of the oven and the day of.  They harden quickly, so pop them in the microwave for a few seconds if you want to revive them to their former glory.  Or, better yet, freeze them.  Portion out the dough onto a baking sheet, pop in the freezer for a few hours, then store in a freezer-safe plastic bag with the baking temp and time written on the outside.  When going to bake, just add 1-2 more minutes onto the directed baking time.

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