I wouldn’t share my chocolate chip cookie recipe with just anyone. You must be pretty special. 🙂
1/2 cup (1 stick) butter (unsalted or lightly salted)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg from a happy, free range chicken
1 teaspoon vanilla (better if you can get yummy Mexican vanilla)
1 1/8 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lightly toasted almonds, chopped
1 bag Guittard Real Milk Chocolate Chips (If you can’t find Guittard, demand that your supermarket order them! Or settle for some other really large chocolate chip.)
In a small saucepan over low heat, melt the butter, being careful not to burn it. Once melted, add the sugars and stir until mostly dissolved. It will look like a runny caramel sauce.
In a separate small bowl, whisk together the egg and vanilla with a fork. Add the egg mixture to the butter mixture.
In large bowl, combine flour, baking soda, and salt. Add the egg and butter mixture to the flour mixture and mix until just blended. Let cool. To speed up cooling to room temperature, I sometimes put in the freezer for a few minutes. It must be cool before you add the chocolate chips or they will melt.
If desired, chop almonds and place on cookie sheet. Lightly brown in oven. (A couple minutes at high heat is probably enough. Be careful not to burn them.) You can use other nuts, but freshly toasted almonds are my favorite.
Add bag of chocolate chips to cooled flour mixture. You may think this is insane, because it’s about double what’s in other chocolate chip cookie recipes. But we love chocolate, right? Add nuts if desired. You will have chocolate chips popping out all over the place. Just do your best to mix them all in and keep your snacking to a minimum.
Form 1″ balls and place on ungreased cookie sheet. Place cookie sheets with dough in freezer and allow dough to become cold, but not solid. Meanwhile, preheat the oven to 375 F.
Bake at 375 F, 8 – 10 minutes or until golden brown. If reusing cookie sheets, cool under tap water, dry, and repeat refrigeration process.
Let cookies cool on pan for a few minutes before transferring to wire racks.
Serve warm with copious quantities of milk from happy, hormone free cows.
Refrigeration: Refrigerating the dough is key, in my opinion, to creating a fantastic chocolate chip cookie recipe. The dough holds it shape better, and it tastes better, too because the butter has time to really soak into all the other ingredients. While I sometimes chill for only an hour or so, if I have time I’ll refrigerate for 2-3 days. Try it!
Chocolate chip cookie recipe for high altitude:
This chocolate chip cookie recipe worked great when I lived at sea level. Then I moved to 5200′ and it changed, then I moved to 8000′ and it changed AGAIN! You may need to tweak it for your altitude.
The cookies will taste good no matter what, but they may flatten. At their best, they are slightly crisp on the outside and chewy on the inside and nicely rounded. To adjust for altitude, decrease butter, sugar, and soda, and increase flour and baking time or temperature as needed.
Here are the changes that work for me at 8,000 feet:
6 tablespoons (3/4 stick) of butter
3/8 cup brown sugar
3/8 cup granulated sugar
1 1/4 to 1 1/2 cups flour
1/4 t of soda
10 minutes in the oven
I have a funky oven that’s older than I am, so who knows? Chocolate chip cookie recipes are sorta temperamental that way.
If you liked this chocolate chip cookie recipe, check out our other chocolate recipes.