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all american chocolate chip cookies

Chocolate chip cookies are almost like vanilla ice cream, maybe considered a bit bland, not very creative and somewhat ordinary.  But not only do I love vanilla ice cream, I love chocolate chip cookies.

To make this ordinary little cookie into something more exciting, I serve them homemade, out of the oven, piping hot and gooey — maybe with some vanilla (!) ice cream or after a cheese course.   It always brings lots of smiles to the faces of family and friends.

Making the dough beforehand, freezing it and baking later is a simple solution to a fun type dessert.

I have experimented with many different chocolate chip cookie recipes, including changing the types of flours, sugars and chocolate but this recipe has become my classic.  I do use whole wheat flour just to make it slightly healthier– or at least we can think so.

all american chocolate chip cookies

Chocolate chip cookies are almost like vanilla ice cream, maybe considered a bit bland, not very creative and somewhat ordinary.  But not only do I love vanilla ice cream, I love chocolate chip cookies.

To make this ordinary little cookie into something more exciting, I serve them homemade, out of the oven, piping hot and gooey — maybe with some vanilla (!) ice cream or after a cheese course.   It always brings lots of smiles to the faces of family and friends.

Making the dough beforehand, freezing it and baking later is a simple solution to a fun type dessert.

I have experimented with many different chocolate chip cookie recipes, including changing the types of flours, sugars and chocolate but this recipe has become my classic.  I do use whole wheat flour just to make it slightly healthier– or at least we can think so.

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Ingredients

3/4 cup (1 and 1/4 sticks) unsalted butter
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup whole wheat flour you can use white flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips
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thoughts&stories

When I was in a chemistry of cooking class at Cornell, we were grouped in pairs and given the very same chocolate chip cookie recipe to make, in order to compare results.

As you may guess, but much our surprise, every batch of cookies looked different.  Some cookies were hard and crisp from too much butter and sugar, others were chewier due to cooking time, and one pair of bakers forgot to add flour, resulting in a “Florentine lace cookie” with a wide spread of sugar with lumps of chocolate chips.  The professor’s point being, the importance of adding the right ingredients, the correct amounts and assuring proper oven temperatures are key to the chemistry of baking.

For baking I actually prefer using a scale to measure ingredients, and working in grams is actually much easier, and less messy than cups.

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all american chocolate chip cookies
  • time
    1 hour
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat oven to 350F (180C).

2
Done

In a large mixing bowl, add the flour, baking soda, baking powder, cinnamon, and salt and using a whisk combined together well. You can also sift through a sieve. Set aside.

3
Done

Take another large bowl and cream the butter with both the brown and white sugars until fluffy (about 1 minute).

4
Done

Add the egg and vanilla extract and beat until fully incorporated.

5
Done

Switch your mixer to the lowest speed and begin to add in large spoonfuls of the flour mixture into the butter.

6
Done

Once all flour is addes, mix for about 30 seconds until it becomes a lovely dough--think of play dough.

7
Done

Add the chocolate chips- some recipes say this should be hand mixed but I use the electric mixer (just remember you never want to over mix dough or batter, work quickly).

8
Done

If making cookies immediately, use a tablespoon to scoop out dough into mounds on a baking sheet about 3 inches apart. If you want all cookies to be perfectly uniform, using a scale weigh out each scoop to the desired size and weight. I like 35 or 40 gram cookies.

9
Done

Bake for 15-18 minutes.

10
Done

Freezing the dough

Place about 12 ice cream scoops of dough on a 10-inch piece of parchment paper.

11
Done

Form the dough into a long round log, and then roll wax paper around it. Repeat with remaining.

12
Done

Wrap the parchment log in aluminum foil and close tightly.

13
Done

You can use a marker to write “chocolate chip” on foil and add the date.

14
Done

When ready to bake, slice into 1/8-1/4 inch slices, 3-inches apart on a baking sheet.

15
Done

Place in a 350F oven and bake for 15-18 minutes.