Chocolate Chip Cookies
In addition to being a full-time college student, I also work part-time at my college’s library as a research assistant. Every now and then the librarians will bring in baked goods for the student employees and they’re always so wonderful! At the end of each semester, right around finals, the Reference Department where I work, would put together a huge care package for us with lots and lots of baked goods and sugar to get us through the last few grueling and sleep-deprived weeks of finals. We look forward to these packages all semester long!
Last year, one of the librarians made these delicious chocolate chip cookies that changed my entire notion of what a chocolate chip cookie is. They were wonderfully light and thin with crispy, browned edges, yet the center is soft and melty and the entire cookie is so wonderfully chewy. Perfect!
I’ve played around for the past couple of months with some recipes and have found one that replicates those cookies quite well. The experimenting was mostly with the sugar ratio and the more brown sugar, the better it seems!
Thin & Chewy Chocolate Chip Cookies
1 stick of unsalted butter, at room temperature
1/4 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 extra-large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate morsels
1/2 cup chopped nuts (optional)
1. Preheat oven to 400 degrees F. In a large bowl with a hand mixer, cream together butter, sugars, and vanilla extract. In a separate small bowl, combine flour, baking soda, and salt.
2. Add in egg to butter & sugar mixture, beating well until combined. Gradually add flour mixture into butter & sugar mixture, until incorporated. Fold in chocolate chips and nuts, if desired. Allow dough to chill at least overnight in the refrigerator.
3. Form small 1 and a half-inch balls of dough and place on ungreased cookie sheets, flattening slightly. Bake for 9 to 11 minutes or until golden brown. Allow to cool on baking sheet for 2 minutes, remove and cool completely on wire rack. Makes about 2 dozen cookies.
I found that baking these cookies for exactly 10 minutes is perfect; allowing the cookies to continue to cook on the baking sheet for 2 minutes after they’ve been removed from the oven will get nice golden cookies without overcooking them. They are puffy right out of the oven but will flatten nicely after they have cooled.
The secret to the chocolate chip cookie is brown sugar. For me, it’s a lot of it. Play around with the sugar ratios and see what works best for you! I’m also a huge supporter of letting the dough chill before baking, at least 24 hours. Working with colder dough is not just easier to form and shape, but the time chilling will give the cookie a deeper flavor of toffee and sweetness!
Also, although I didn’t do it with this batch, sprinkling some sea salt on top of the balls of cookie dough before baking will add a nice saltiness to complement the sweet and chocolately flavors of the cookies.