To be honest, this cookie making experience seems so far away, I have a hard time recalling the vividness of the excitement. I’ve been meaning to write about it for days now, or maybe over a week, but with work and a 4-day bar mitzvah event, I’ve been otherwise detained. I do know that when we first tasted the cookies, I did a little dance around our kitchen with a victorious “Take that, Tate’s!!” feeling pretty successful, particularly given my recent cooking flops.
Not only did I manage to produce a cookie that was delicious beyond words, it tasted far better than my favorite cookies made by Tate’s! And it wasn’t even their recipe, which by the way, is seriously flawed – as I came across a few blogs that bemoaned the fact that the cookies came out tasting like anything but Tate’s packaged ones you can get in the store. It also didn’t help that KS’s younger sister mentioned the very same problem she had with the recipe, proclaiming those cookies mushy and gross. Now, I may not want to partake in any Chips Ahoy, but let me tell you, a cookie has to be seriously disgusting for me to complain about it!
So, back to the cookie that made it all better – thank you, Martha Stewart, yet again. Really, it was like a miracle, as if the skies parted, the clouds lifted and I heard angels sing and trumpets play. It was the first time I tried a cookie I made and thought to myself, “There’s a living that can be made in this!” Unfortunately for you, I got so carried away with making, baking and tasting the cookies, that the pictures for this recipe are seriously lacking. For which I am sorry. A bit.
Having said all this, there’s the expected regular disclaimer. I mean, how do you like your cookies? Do you prefer them to be chewy or crispy? On the thicker side, or thin and lacy like? My cookie tastes have shifted over the years and with chocolate chip cookies, I now strongly prefer a thin, lacy, buttery cookie to a thicker, chewier one. If you are also one of those people, this cookie is for you. If, however, you’re in the thicker, chewier cookie camp, do not despair, for there is a way for you to use the same recipe and get the cookie you prefer. Read on!
This discovery was made by pure accident, as most discoveries are. For one reason or another, and frankly I can’t remember why, I baked a portion of the cookies using a Silpat cookie sheet and a portion using parchment paper. The Silpat batch was thicker and chewier – tasty, but we preferred the parchment paper batch, which was the thin, lacy, buttery cookie that melted in our mouths. This is the cookie I was after, and KS proclaimed that these were my best cookies yet – a high praise from a guy who tells me straight if I’ve over-salted the soup yet again. Unfortunately, unlike the last time, he couldn’t come up with a sexy name for the cookie, and so it’ll remain the good ol’ chocolate chip cookie.
Lexi’s Favorite Chocolate Chip Cookies
Adapted from The Martha Stewart Cookbook
1 lb (4 sticks) unsalted butter, softened
3 cups packed brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 1/2 cup semisweet chocolate chips
1. Preheat the oven to 375F degrees.
2. Cream the butter in a large bowl until smooth; add the brown and granulated sugars. Beat in the eggs and vanilla until well blended.
3. In another large bowl, sift together the flour, salt, and baking soda. Bea t this into the butter mixture. Stir in the chocolate chips.
4. Drop 2 to 3 tablespoons of batter onto nonstick baking sheets, 2 inches apart.** Bake for 8 minutes until golden brown.**
5. Remove the cookies from the baking sheets and cool on a rack.
* What I like to do is roll the 2-3 tbsp into a perfectly shaped ball. This way, when the cookie bakes, it becomes this perfect little circle. No, I’m not at all OCD. Why do you ask?
** I decided to bake them for close to 13-14 minutes – they were soooo crispy and good. Maybe it’s because my oven is wimpy and doesn’t get as hot as Martha’s?