It was a rough weekend. Usually a family get-together is something to be happy and excited about. Well, not this time. We were all together in Pittsburgh to celebrate the life of my grandfather. Rough stuff.
Sometimes you need comfort in the worst way. Besides a bottle of champagne and a Xanax, I can’t think of anything more comforting than the humble chocolate chip cookie. And no, I’m not talking about a store-bought, hard, processed cookie (that rhymes with Lips Oh Boy), or a vegan faux chocolate chip cookie made with chick peas and kale. I’m talking about a huge, homemade, buttery, soft, warm, chocolate chip cookie. With a tall glass of cold milk. I swear, I can feel my muscles relax and my blood pressure drop 10 points just thinking about it. Who needs Xanax when you have cookie nirvana?
And whoever says that you shouldn’t seek comfort by way of food is a twat. But, that’s just my opinion.
The following recipe is not my creation. It’s from America’s Test Kitchen. I made these cookies for a dinner party, and that was the end of that. I burned all other chocolate chip cookie recipes in a blaze of glory.
A couple notes: 1) If you’re so inclined, you can add raisins, nuts, shredded coconut, whatever to these cookies. I am not inclined. I love the pure simplicity of this recipe. When it’s good, don’t mess with it. But don’t let me tell you what to do. 2) Make the dough ahead of time, portion out, and freeze. Then, have a homemade chocolate chip cookie whenever the urge hits you. Reduce the oven temperature to 300 degrees and bake for 25 minutes.
Big and Chewy Chocolate Chip Cookies
Makes about 20 large cookies (depending on how much cookie dough you scarf down)
Adapted from America’s Test Kitchen
- 3 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 16 tbsp or 2 sticks butter, melted and cooled (I always use salted, use what you prefer)
- 1 1/4 cups brown sugar (light or dark)
- 1/2 cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 12 oz. or 2 cups bittersweet or semisweet chocolate chip cookies (quality counts)
Preheat oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
Beat the cooled butter and sugar using beaters or an electric mixer for 1-2 minutes. Then add the eggs, egg yolks, and vanilla and beat for about 30 seconds.
Add the flour mixture to the eggy, sugary mixture, and mix until just combined. Mix in the chocolate chips. Eat a piece of cookie dough.
Either use a 1/4 cup measuring cup or an ice cream scoop, and portion dough onto 2 baking sheets, lined with parchment paper. Space about 2-3 inches apart. Bake for 17-20 minutes, or until the middles are still soft and puffy. The worst thing you want to do here is over bake your cookies. When you look at them and think, “Hmmm, maybe a couple more minutes”, that’s when you take them out. Do it!
Let the cookies cool on the baking sheets for 10 minutes and then transfer to wire cooling racks. Let cool as long as possible, until you can’t stand it anymore.
Pour a tall glass of milk, put a cookie on a plate, crawl into your bed, and yummmmm. Go get another.
Box up some cookies and share with people you REALLY love. Only the ones you really love. Spread the comfort. xox