After all of the holiday baking was done, I promised my husband I would bake him anything he wanted. His request? Chocolate-chip cookies. My immediate response was to harass him about his “boring” taste in baked goods. Then he specified that he wanted ridiculously big, thick, chewy chocolate chip cookies. Since my usual recipe yields a smaller, chewy cookie of normal thickness, his request made the project a little more interesting. Still, I initially hadn’t planned to blog the cookies, which is why there are only two in the picture. The rest were gone by the time I decided to write about them. This is because they were very good cookies. And chocolate-chip cookies are a classic, definitely something that should be included in any food blog.
Thick & Chewy Chocolate Chip Cookies
Makes 1 dozen cookies
2 sticks unsalted butter
1 c. brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
12 oz. chocolate chips
1 c. chopped walnuts (optional)
1. Preheat oven to 350ºF.
2. Cream butter and sugars in a large mixing bowl, being careful not to overbeat. Add egg and vanilla and beat lightly.
3. In a separate bowl, combine flour, baking powder, soda and salt. Slowly add to sugar and butter mixture. Add chocolate chips and walnuts.
4. Scoop 1/4 c. portions of dough onto a lightly greased cookie sheet. Bake at 350º for 18-22 minutes.
In spite of my initial resistance, I was very happy that I made these cookies. They were great out of the oven with a warm glass of milk, and still good a few days later. As you can see from this pic, they were also as thick as my hand. In the future, I plan to play with this recipe more – maybe add some oatmeal or M&Ms. Then again, maybe I’ll just let a classic remain a classic.