chocolate chip cookies for a cozy day in
I’ve never been a big fan of blogs that post a whole backstory before getting to the recipe. I just want to know what I need to get at the store or scour my pantry for, and how to combine and properly cook said foraged items.
However, in sitting down to write this recipe, I realized that I’d probably have a least a little backstory before I get to the recipe. Sorry in advance, but also like…just skip to the bottom if you want to dive in to baking.
SO. I love baking. It’s not even that I love baked goods, I just find baking to be super relaxing. It’s a delicious science. For years, I’ve been using the same chocolate chip cookie recipe - first found on Pinterest, then modified heavily over the years. The thing is - sometimes you just want a cookie. My go-to recipe must be chilled in the fridge for a minimum of 24 hours. It’s part of what makes them the way that they are. But with this whole “everything is closed, I’m still working, but I’m also just a wee bit stressed about this situation” thing happening right now - I’ve been in the kitchen a little more than usual. I learned how to make bread. Joined a local facebook group of bread makers. Made my first sourdough starter and as I write this - the dough is proofing.
~ anyway, the cookies.
I was in the mood for cookies last night, but had zero patience. I also am not a fan of how those pre-cut refrigerated ones taste, so we don’t have them in the house. Making my own quick batch was my best option. It was also like 8:30pm when I decided to do that, and I had to be up just before 6 for work, so I already knew I wasn’t going to be chilling my dough. And I 10000% did not. Start to finish, I whipped these cookies up in about an hour.
These cuties don’t require a ton of time, maintenance, or any crazy ingredients. They’re soft and chewy, a little crisp around the edges, salty and sweet, and truly, a very easy comfort treat.
As a disclaimer - I absolutely made this up as I went. I pulled from some basic baking knowledge I’ve acquired over the years, and sort of just went by the dough’s look, touch, and (not that I condone this) - taste. I am not a baker, and this will show you that. I definitely do a thing or two with this recipe that a chef would boot me out of the kitchen - but we are currently in a surreal vortex of insanity and honestly, I don’t care. So don’t hit me with the “well I’d do it this way,” or “this isn’t the right way to do this,” - just bake some cookies, and shhhhh. (please read this sarcastically, I’m not a mean person).
Before I get into the actual recipe - let’s just gloss over what you need: flour, granulated sugar, light brown sugar, salted butter, vanilla extract, chocolate chips of your choice (more on that later), eggs, baking soda, baking powder, coarse salt AND sea salt flakes. Also like…measuring cups, bowls, and of course, a heating element is absolutely essential. Also - I love a uniform sized batch of cookies - so I scoop my dough out with an ice cream scooper.
Alright, now that wasn’t too long, was it?
THE COOKIES
makes about 17 #thicc cookies
INGREDIENTS:
2 & ¾ cup AP flour
1 ¼ tsp baking powder
1 ½ tsp baking soda
½ tsp coarse kosher salt
1 ¼ cup light brown sugar
½ cup granulated sugar
1 cup salted butter (melted - we’ll talk about that later)
2 tsp vanilla extract
2 eggs
sea salt flakes to sprinkle
10 oz. chocolate chips - I personally prefer (and will only ever use) 60% cacao bittersweet chips in my cookies
optional: a dash of nutmeg or cinnamon to mix in the dough prior to baking
IN YOUR FIRST BOWL:
combine flour, baking powder, baking soda, and kosher salt - thoroughly
set aside. social distance it, if you will (too soon?)
IN YOUR SECOND BOWL - OR IN A STAND MIXER
while I do love mixing thoroughly with my trusty KitchenAid - I really wasn’t in the mood to clean, so I mixed these by hand, thoroughly, in a medium sized bowl and a rubber spatula
especially because I mixed these by hand, I completely melted the butter, half a cup (so one stick) at a time). this also contributes to the chewy, ooey, gooey nature of these cookies
combine both sugars - mix together until homogeneous
add in eggs one at a time, mixing thoroughly after each egg
add melted butter, half a cup at a time - butter should be warm, not hot, but not cool enough to the point of congealing
finally, add in vanilla extract, one teaspoon at a time, mixing thoroughly after each addition
COMBINE THAT SUCKER.
fold dry ingredients into wet ingredients.
add in chocolate chips - if doing by hand, you can dump them in all at once, if you’re up for it. if you’re using a stand or otherwise electric mixer, pour them in in portions
****this is normally where I would chill the dough. Instead, I literally just grabbed my Silpat and moved on. should you go the chilling route - chill for at least 2-3 hours, or ideally, overnight.
BAKE
preheat the oven to 350 degrees Fahrenheit
lightly grease a baking sheet - I personally prefer using a Silpat
using an ice cream scooper, scoop out a dough ball
place the dough on your baking sheet - I did 6 at a time until the last round, which only had 5
bake for 12 minutes
as soon as those babies are out, sprinkle them lightly with sea salt flakes. Maldon is my absolute favorite, personally. And truly, if you’re going to do this, I highly recommend getting that salt sprinkle on before the cookies cool, otherwise it’ll practically just roll off.
****important note but not that important - while my cookies were in the oven, I did put the remaining dough in the fridge - until they were cool enough to move to a plate - and repeated this process until I was finished.
let cool (at least a little bit) before eating
that’s really it, folks. if you bake them - and like them - tag me on instagram @magicallymaya, or leave a comment! if you bake them and don’t like them - you never saw this.
also, and perhaps the most important thing here - please wash your hands frequently. stay home if you can. be kind to one another…from a distance. wishing you all health, safety, and peace during this confusing and difficult time.
