Good Ole Chocolately Chip Cookies

The soft and ever so slightly chewy cookie with melted morsels of chocolate, what could ever be better?  I should not discriminate upon the cookies, because of couurse cookies of all sorts are wonderful.   But it was the chocolate chip cookie that slipped into my life and won my heart forever.  Or maybe it was chocolate that won my heart.  Details, details…

While the author did not call for oats, I added it anyway, because that is what my mother would have done. It gave the cookies a little more of a lift, and prevented it from flattening out. That is always important.  The original recipe also called for 14 oz of chopped chocolate, but personally I find that an overload, so I did decrease that to 8 oz.

10 oz (350 g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 oz (225 g) butter
6 oz (150 g) sugar
7 oz (215 g) brown sugar
1 teaspoon vanilla
2 eggs
8 oz chocolate chips or chunks
8 oz oats
8 oz nuts, chopped

Whisk together flour, baking soda, and salt in medium size bowl. Set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, the sugars, and vanilla, on medium speed, until just combined and smooth.  Add eggs, one at a time, beating until thoroughly incorporated. Stir in flour mixture, followed by chocolate chips, oats, and nuts.

On a lightly floured work surface, divide the dough into quarters.  Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours.

Position racks in the upper and lower racks of the oven.  Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.

Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.

Alternatively, you can can simply drop it by the tablespoon full onto the baking sheet.

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned at the edges, about 10-12 minutes. If you like soft chocolate chop cookies, err on the side of under baking.

Let the cookies cool on the baking sheets until form enough to handle, then use a spatula to transfer them to a wire rack.



Yield: 40 cookies

Recipe courtesy of Ready for Dessert: My Best Recipes by David Lebovitz, with some modifications.

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One thought on “Good Ole Chocolately Chip Cookies

  1. Pingback: Nut-free Chocolate Chip Cookies « Getting Snappy

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