It’s been super busy with racing season, and baking for clients, but I had time to finish up my chocolate chip cookie recipe. Chocolate chip cookies always remind me of being a kid. It was Mom’s go-to cookie. She always made them from scratch until pre-packaged foods made there way into our 70’s homes, then, it was grabbing the pre-cut, squared dough out of the freezer…if it made it that far with two kids in the house. It’s a great memory I cherish because it’s how I learned to make cookies and it was one-on-one time with Mom. Not knocking packaged food at all. It was like a gift from the gods for working mothers. My mother worked HARD so she had certainly earned the right to cut a few corners.
I’ve eaten a lot of chocolate chip cookies. I always grab one at a farmer’s market booth, or cafe, to try the recipe. My favorite recipes are the ones with the most brown sugar. White sugar dominated most cookies in the 70’s but along the way, brown sugar began to be substituted more in the classic recipes. What is brown sugar? It’s crystalline sucrose (white sugar) with a small amount of molasses. Molasses is hygroscopic (able to absorb water), and allows the goods you bake with it to retain moisture. When a recipe calls for brown sugar, it’s usually referring to light brown sugar. Dark brown has more molasses, adds a richer flavor and produces a darker brown cookie. There have been times when I didn’t have enough light brown sugar in the cupboard and used dark brown mixed with some white sugar. It’s versatile.
My cookie recipe is probably not much different from others out there. I would say it’s super close to Alice Currah’s The Best Chocolate Chip Cookie Recipe EVER. Because of that, I’ll promote her instead of posting mine here. Take some time and check out more of her recipes at Savory Sweet Life. The way cookies bake, it’s important to follow how they are mixed. This recipe is no different. If you soften the butter in the oven, be careful not to let it melt. It will make the cookies greasy. If you have a food scale, use it. I’ve become more attached to my scale when measuring dry ingredients. Alice bakes at 360 degrees, which works much better with my convection oven. I pop them in for 10 minutes, turn the trays, then bake another 2-4 minutes and they’re perfect. Leaving them on the trays for two minutes after removing them from the oven does create a nice crisp bottom. This dough freezes well and I keep a batch of my own in the freezer at all times. My recipe had been missing something and I was really happy to find her blog for tips to fill in the blanks. So, thank you, Alice!
This cookie is a hit at the track. I now take a batch with me for every race weekend. If you’re looking for something fun to do with your Mom (or other loved one), break out this recipe and start baking! The cookies will be awesome, sure, but it will be another great memory you will cherish every time you eat one.