This is a bold but truthful title. I’ll write that sentence without adding, “I think,” or, “in my opinion,” because of course it’s what I think, and you’re reading my blog, so what other opinion should I endorse? Also, I read this article once about how women tend to write with caveats, making their arguments sound more of opinion than fact and, consequently, weaker. I think that’s interesting, because I definitely find it difficult not to write that way. It only seems fair to underscore that I only write from my own perspective, which is of course limited by my little version of reality that may be missing great bounds of information that would otherwise change my mind. But, maybe this is something that should be understood of everyone? Maybe we should always assume opinion of words, not facts, and cross-check our references until we make up our own minds. But, that’s all neither here-nor-there. The point is, I made some very good cookies for my dad when he came to visit.
To me, these cookies are the best because of their height, fluffy centers, chewy yet soft texture, and chunks of chips and nuts. I don’t like thin cookies nearly as much, and I certainly don’t want overly crunchy ones. It seems everyone agrees that a cookie should have a crisp bite followed by a soft middle, and while I share that belief, I am a big proponent of an overly full, overly soft middle. I want the perfect balance of a crumbling to creamy texture inside. And, mostly, I want my cookie to be really big. I’m pretty done with small cookies. They never achieve as much.
These are a derivation of the classic Tollhouse recipe, because, honestly, those are the ones that have always been best received by my cookie tasters (namely, my brothers, friends, and classmates). There are many articles regarding trials between various cookie “bests,” so, by all means, research your favorite techniques. However, in trying a few myself, most I find to be fairly indiscernibly improved. I employ a few little tricks to my cookies, but in truth, a cookie made is better than a cookie conceived. So if extra time stops you from baking, please just make them in the way you find most approachable.
Chocolate Chip Cookies
Makes 24-30 cookies
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks/ 8 tbsp. butter
1 cup white sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 bag Ghirardelli chocolate chips (or other favorite brand)
1/2 cup pecans and walnuts, chopped
Heat the oven to 385 degrees.
In a stand mixer or large bowl, beat the butter and sugars together until paling and creamy, about 3 minutes. Add the eggs one at a time until thoroughly incorporated. Add the vanilla extract and stir.
In a medium bowl, mix together the flour, baking soda, and salt.
Add the dry mixture to the wet batter on a low mix speed. Mix together until the flour is just absorbed into the batter. Add the chips and nuts and mix until just combined.
Refrigerate the dough for 30-60 minutes.
Line a baking sheet with parchment paper. Drop the cookies in 2-3 tbsp. mounds, shaped lightly into balls. Bake for 10-12 minutes until lightly golden around the edges. Remove from the oven and, after 2-3 minutes cooling in the pan, move to a cooling rack.