the ultimate chocolate chip cookie

Typically, I cook and eat pretty healthily, but I take my cookies very seriously.  If I'm going to have a cookie, I want a rich, decadent cookie with a tender, chewy center and just the right amount of crispiness around the edges.  And chocolate, lots of chocolate. 
Since today is National Chocolate Chip Cookie Day, it only seems appropriate to share my absolute favorite chocolate chip cookie recipe.  It's everything you've ever wanted in a chocolate chip cookie, and then some.  I swear, I'm not over-selling this cookie; my compliments don't even do them sufficient justice.

What you need:
·      3 eggs
·      4 cups flour
·      5 cups old fashioned oats, ground into a very coarse flour (I use my Vitamix or food processor)
·      2 cups white sugar
·      2 cups brown sugar
·      2 cups butter (4 sticks) @ room temp
·      2 tsp baking powder
·      2 tsp baking soda
·      1 tsp salt
·      2 tsp vanilla
·      2 cups toasted finely chopped pecans
·      24oz milk chocolate chips, or 2 11.5-13oz bags
·      Paper grocery sack
  1. Heat the oven to 400°F.
  2. Cream sugar and room temperature butter (blend with an electric mixer until it’s a homogeneous mixture).
  3. Add eggs, salt, baking powder, baking soda, vanilla, stir in flour, chocolate chips, and ground nuts.
  4. For best results refrigerate dough overnight. (But you don’t have to)
  5. Cut paper sack to fit the cookie sheet. (It helps absorb the grease, and eliminates greasing the cookie sheet. Strangely necessary step, just go with it!  Parchment, silpats, or wax paper don't yield as delicious of a cookie.)
  6. Scoop into golf ball sized balls, and gently flatten.
  7. Bake 10-11 minutes at 400°.  Allow to cool a few minutes before removing from cookie sheet.
The recipe makes about 42 large cookies.  I usually scoop all the cookies (using this ice cream scoop), and freeze half in a gallon freezer bag for baking at a later time.

Happy Chocolate Chip Cookie Day!  Enjoy :)

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