Perfect Chocolate Chip Cookies

Homemade cookies are my weakness!

I am constantly experimenting with cookie recipes. My husband doesn’t complain though, because I always leave him some extra cookie dough in the freezer. Actually, does anyone ever complain about homemade chocolate chip cookies? They are one of life’s simple luxuries. When I visit my parents in Michigan, my mom always has a batch of cookies made for when I get there. When we were sick she would make us homemade chicken noodle soup and homemade chocolate chip cookies. There is just something so perfect about them! Everyone likes their cookies a little different. Some people LOVE soft and cake-y cookies, some love flat crunchy cookies, and others love chewy cookies. Now, I am not one to pick favorites when it comes to cookies, but I do lean more towards a chewy texture! I love my cookies to have some body (not too flat), have good texture, not be too sweet, and not too soft. Think chewy on the inside, with a perfect crunch on the outside.

I did a lot of experimenting for this recipe, and one thing I discovered was the perfect mix of an oatmeal cookie and a regular chocolate chip cookie. The secret is to process the oats in the food processor so they are fine, almost like an oat flour, but not a perfectly processed. I like the body it gives the cookies, and the oats keep the cookies rounded and not flat. They add a nice texture to the cookies as well. I know I’m not supposed to tell people to eat the dough because it has raw eggs in it, but if you do happen to lick the spoon by mistake…you will be very happy! I like to use semi-sweet or dark chocolate chips in this recipe.

A few tips to make the perfect cookie:

*Make sure your ingredients are room temperature (that includes the eggs and butter). It helps everything incorporate much better.

*Mix your sugars together before adding them into the butter to cream. This helps with even distribution and breaks up any clumps.

*Whisk together the dry ingredients very well before adding them to the butter and sugar.

*DON’T over mix once you add in the flour! Stir just until everything is combined.

*Use a cookie scoop to make sure the cookies are all the same size. This helps for even baking.

*Lean more towards under-baking vs over-baking! Check the cookies at the least time recommended, and if they aren’t done then keep baking in 1 to 2 minute increments so that you don’t risk them getting too brown. Softer is better in this department.

Perfect Chocolate Chip Cookies

Author:

Maria Provenzano

Serves:

35-45

Ingredients

• 1 cup unsalted butter; room temperature

• 3/4 cup brown sugar (light or dark is good)

• 1/2 cup sugar; I like “baker’s sugar”

• 1 egg; room temperature

• 2 teaspoons vanilla extract

• 1 cup oats; measured then processed in the food processor

• 2 cups unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1 teaspoons baking powder

• 1/2 teaspoon salt

• 1 12oz bag chocolate chips (I like semi-sweet or dark); about 1 1/2 cups

Instructions

1. *Preheat the oven to 350 degrees

2. *Measure out the oats into a food processor and process until the oats are fine, but still have good texture (not overly processed)

3. *In another bowl combine the flour, oats, baking powder, baking soda, and salt

4. *In a bowl of a stand mixer with a paddle attachment (or a hand-mixer) cream together the butter, and sugar until light and fluffy

5. *Stir in the egg and vanilla until well-mixed and evenly incorporated

6. *With the mixer on low, slowly add in the flour mixture in small increments

7. *Mix until JUST combined

8. *Mix in the chocolate chip until evenly distributed

9. *Scoop about 1-2 tablespoon size mounts of cookie dough onto a baking sheet lined with parchment paper

10. *Bake at 350 degrees for about 8-10 minutes or until the edges are starting to lightly turn golden

11. *Cool on a baking sheet