Chocolate Chip Cookies

I’ve tried many, and this is my favourite recipe for chocolate chip cookies. I remember my grandma teaching me that they key to the perfect cooking was the “under-bake”.  I was about eight years old when she accused me of burning the cookies (which were slightly over baked by her standards).  That's the only time we ever baked together. Harsh, perhaps, but I have never over baked another cookie!

INGREDIENTS

  • 1 c butter (melted and cooled to room temperature)
  • 3/4 c brown sugar
  • 3/4 c white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ¼ c flour
  • 1 tsp. soda
  • ½ tsp. kosher salt
  • 2 c chocolate chips (or a bit less - 2 cups is the max)

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Melt the butter in the microwave and let stand until it's cooled to about room temperature.
  2. Mix eggs, both sugars and vanilla in a stand mixer and beat till well combined.
  3. Add the melted, cooled butter to the eggs and combine.
  4. Mix all the dry ingredients together (including the chocolate) and then add to the butter about ½ c at a time until just incorporated.
  5. At this point, I recommend covering the dough and letting it sit in the fridge for at least a few hours to firm it up.
  6. Drop heaping teaspoons of dough onto a cookie sheet lined with parchment paper. I measure out 60g or 2" balls.
  7. Bake at 350° F for about 12 mins. but all ovens are different so watch them closely so you don’t over bake. OBVIOULSY, the size of the cookie you choose to make impacts baking time.

TIPS & HINTS

To achieve the perfect consistency, pull the cookies out of the oven when the edges just start to brown and they still look puffy (even slightly raw).  Let them cool and settle on the hot cookie sheet. For 60g balls, I cook my cookies about 12 minutes on a light coloured cookie sheet (darker sheets will cook the cookies faster) but I start to watch them at 10 minutes.

For the lake, I often make and dough at home inthe city and freeze it in balls and them bake them at the lake.

I conducted a taste test with this dough - changing only the size of the cookies. Everyone preferred the consistency of a larger cookie.

One final note - I tend to use dark chocolate (up to 70%) but this is simply a preference!