TCG Family Recipes – The Ultimate Chocolate Chip Cookie

–recipe by Kendall O’Geil

Bringing the comforts of our well-loved family recipes from our kitchen to yours

Anyone who knows me knows about my insane sweet tooth.  It’s a rare day that I turn down a dessert. 

 

Since I was a kid, I have loved chocolate chip cookie…dough.  Not the cookies themselves, but the raw, uncooked stuff your mom always told you to stay away from.  I ate that stuff by the spoonful, even though I knew the uncooked ingredients could potentially be doing harm to my insides.  It was too delicious for me to care!

 

That’s probably because the cookies were always a bit of a letdown after sampling the dough firsthand—they were a bit too crunchy, a bit too thin.  And not nearly enough chocolate chips.  When I started taking up baking as a hobby as an adult, I was determined to find my own way to do cookies to fit my own wants.  Thick, larger than average, gooey, and with a hint of textured crunch to the exterior.

 

After a lot of trial and error, I’ve arrived at a recipe that I think is just perfection.  This recipe is an amalgamation of a few online “tried and true” recipes with methods thrown in from watching way too many baking competition shows (I’m looking at you, Food Network).  In fact, I’ve even changed it since I wrote it down many years ago!

 

Ultimate Chocolate Chip Cookie - recipe card
my “first” recipe once I thought I had it perfected. I’ve since made some minor tweaks!

 

Let me tell you—these cookies are guaranteed to stay soft and chewy on the inside with the slightest crunch on the edges.  All thanks to a not-so-secret ingredient… corn starch!  Not something you see in your average cookie recipe, but it certainly makes all the difference.

 

There are a couple things to keep in mind if you want to get this recipe just right.  Feel free to scroll down to the recipe and ignore my ramblings if you’re not into the nitty-gritty and just trust that what I say works.  For those that really want to know the little details and why I think this recipe is in fact the creator of ultimate chocolate chip cookies, then read on!

 

Appliances

  • Yes, having a stand-up mixer with a paddle attachment will make your life infinitely easier.  I’m sorry if you have to mix this recipe by hand.

Mixing the Sugars, Butter, and Eggs

  • It’s not just about “mixing ‘til combined.” A neat little trick I picked up from Christina Tosi’s Milk cookbook: You want these ingredients to be fully and completely mixed—so much so that they get fluffy.  Use room-temperature butter (Not melted! Not cold!), and mix it for 2-3 minutes with the sugars.  Or longer; it doesn’t really matter at this stage. 
    Once you add the eggs, that’s when you want to let the mixer do its job and incorporate air into the equation.  The mixture will turn a very light brown, all the sugar grains will disappear, and it’ll double in size after 5-6 minutes.
    Sounds weird, but it absolutely makes a difference in the final texture of your cookie.

“Spoon & Level”

  • We’re working with cups and tablespoons rather than a weighted recipe. 
    The best way to get accurate, consistent amounts of flour is to spoon and level.  Instead of scooping your measuring cup right into the flour and packing it in, use a spoon to scoop the flour into your measuring cup.  Overfill the cup, then level it off with the back of a knife.  This method ensures even amounts.

Salt

  • Never forgo salt in a baking recipe. Ever.  Heck, add a little extra to the top of each cookie if you want. 
    Salt brings out the flavour of the chocolate and counterbalances the sweetness.

Size

  • Bigger is better when it comes to cookies, right?  The easiest way to keep your hands clean and get perfectly even cookies? 
    An ice cream scoop. 
    One of the fancy ones with the release mechanism lets you simply scoop and drop.

Chill Out

  • You don’t want your cookies to spread all flat and create one sad, baking-sheet-sized monster.  Chill your dough!  At least two hours. And don’t forget to cover it with something so the cookies don’t take on the taste of your refrigerator. 

Space Out

  • On an average-sized baking sheet, you’ll only be able to fit six cookies.  No more… or they’ll start touching each other and not bake right. 
    I usually cook two sheets at a time, so twelve cookies in total.  This recipe makes sixteen cookies, so those extra four go in the freezer, and you’ll always have dough on hand in a cookie emergency!

Baking Time

  • These cookies will look underdone at the end of their baking time
    Most recipes tell you to wait for the edges to turn brown.  If you wait that long, they’ll end up getting too hard.  In this case, you might just see a hint of browning.  Everyone’s oven is a little different, but once you hit that time limit, take them out and let them rest.  I know it’s hard… let them sit on the pan for another 10 minutes to cool! 
    Feel free to eat them at their gooiest right now.  Or, move them over to a plate or rack to cool completely before you store them.

Be Creative!

  • Yes, this is a chocolate chip cookie recipe, but you can absolutely add your own mix-ins.  The dough is a great base for all types of chips and beyond.  Reese’s Pieces, white chocolate, pretzels, oats, coffee… have fun with whatever you want!

 

This recipe hasn’t been passed down in my family, but I hope it’s one that I continue to make for many years.

 

Ultimate Chocolate Chip Cookie

Prep Time: 2 hours, 30 minutes

Cook Time: 16 minutes

2 hours, 46 minutes

Desserts

16 cookies

Ultimate Chocolate Chip Cookie

Ingredients

  • 2 ¼ c. flour, spooned & levelled
  • 1 tsp. baking soda
  • 1 ½ tsp corn starch
  • ½ tsp. salt
  • ¾ c. unsalted butter, room temperature
  • ½ c. white sugar
  • ¾ c. brown sugar, loosely packed
  • 1 egg + 1 egg yolk
  • 2 tsp. vanilla
  • 1 c. chocolate chips

Instructions

  1. Prep one baking pan with parchment paper.
  2. Toss flour, baking soda, corn starch, and salt in a medium bowl.
  3. Mix together butter and sugars with paddle attachment on a stand mixer for 2-3 minutes.
  4. Add egg, then egg yolk, to butter mixture. Mix on medium-high speed for 5-6 minutes. The mixture will turn from grainy and dark to smooth and lighter brown, doubling in size.
  5. Add vanilla last, and mix to combine.
  6. Slowly add the dry to the wet mixture with the mixer on low speed. Mix until everything is combined and no dry spots remain.
  7. Add the chocolate chips (or other mix-ins) with the mixer on low speed.
  8. Scoop the dough and drop onto the prepared baking sheet. Cover this with wrap, and let chill in the refrigerator for at least 2 hours.
  9. Prep the oven to 325°F. Take the dough out of the fridge and separate onto two baking sheets, and ensure they are spread out. Six per sheet works well. Press the tops of each dough ball down slightly.
  10. Bake for 15-16 minutes. Cookies will look underdone.
  11. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Keep them at room temperature in an airtight container.  Will keep for up to four days, if they last that long!  You can also freeze extra portioned dough for up to two months.

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