This is my boyfriend’s cookie recipe, which he evolved from a version published in the original The Best Recipe cookbook. Not only are the cookies amazingly soft and chewy, but they stay that way even after they have cooled. I never felt on board with the chocolate chip cookie craze until I tasted these.
The first time I watched him bake them, I figured it looked simple enough. So just a few days later, I decided to try making a batch myself. It’s just cookies, right? I texted him to let him know I was about to bake. Upon receiving my text, he tells me, he instantly worried that I might burn the house down and he began typing a reply waving me off. He’s not crazy; I’m not exactly known for my kitchen expertise. Then he hesitated. He closed his eyes, took a deep breath, and decided to pray for the best-case scenario: burnt cookies, not burnt house.
The result? He arrived home to a standing house and batch of perfectly-baked, warm chocolate chip cookies, not to mention a gleeful girlfriend. So the lesson is that these cookies are so easy, even Nicole can make them.
Google returns 7.2 million hits for “chocolate chip cookie recipe,” so I’m not expecting this recipe to make a ripple in the ocean of Internet cookie recipes. But these chocolate chip cookies are a gold-record hit among our family friends, my colleagues at court, my dorm mates, and they have all requested the recipe many times over. Here it is!
If you have any questions, please feel free to email me at TheGirlWhoAteBoston@gmail.com.
2 cups all-purpose flour
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 and 1/2 sticks unsalted butter
1 large egg AND and 1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag semi-sweet chocolate chips (Ghirardelli 60% preferred, about 8 oz)
Makes approximately 18 medium-sized cookies.
Preheat the oven to 335 degrees and line two large cookie sheets with parchment paper. Crinkle, then smooth paper to lay it flat.
Whisk flour, baking soda, and salt together in a medium bowl. Put egg, egg yolk, and vanilla in a cup. Set both aside.
Whip the butter in the bowl of a standing mixer. Add brown sugar and granulated sugar, mixing thoroughly. Beat in the mixture of egg, egg yolk, and vanilla. Then add the dry ingredients slowly to avoid clumping. Beat at a low speed until combined evenly. Stir in chocolate chips to taste (or about 8 oz).
Take a scant 1/4 cup of dough and roll it into a ball. Hold the dough with the fingertips of both hands and pull into two equal halvets. Rotate the halves 90 degrees—like folding a piece of paper in half— and, with the rough surfaces facing up, join the halves together at their base. This helps create an uneven, interesting surface texture. Place the formed dough on the cookie sheet, leaving approximately 2 and 1/2 inches between each cookie.
Place the cookie sheets in the oven at 335 degrees and bake for 8 minutes. Then, switch the rack positions of the cookie sheets and turn each around. This helps ensure that the two cookie sheets will bake evenly. Lower the oven temperature to 325 degrees and bake for another 8 to 10 minutes. Remove when the edges begin to darken and centers show no moisture.
Store in Ziplock bags or airtight containers. The cookies keep for about four to five days before going stale.