Let’s talk cookies today.
For those of us who grew up in North America, the most common childhood cookie is probably of the chocolate chip variety. It’s been a classic since it was invented sometime in the 1930’s (although the exact details of how the cookie came to being vary depending on who you ask) and you could probably find thousands of recipes online. So what makes this chocolate chip cookie recipe different than the rest out there? I admit, it’s not that special. Search for “chewy chocolate chip cookie recipe” and you get about 2.2 million hits. But this one speaks to me because the recipe results in the exact chocolate chip cookie that I call my most favourite.
Surprisingly, chocolate chip cookies are incredibly versatile. They can be chewy, cakey, crispy, or a combination of textures. They can be made with regular semi-sweet chocolate chips, mini chips, milk chocolate chips, dark chocolate chips, or even peanut butter or butterscotch chips. How about M&M’s or other candy chips? The possibilities are endless and what distinguishes a recipe from the millions of others found on the web are those finer tweaks.
My personal favourite? The chewy kind, with a crisp crackled top and mini chocolate chips. I found my treasured recipe in my mom’s old tattered recipe book, its origin most likely one of Mrs. Jones’ Home Ec classes. My mom and I have been making these cookies for years and the recipe has always produced delicious chewy cookies.
I haven’t made these cookies in a while, but as soon I rediscovered this recipe, it brought back so many good memories. They say “don’t fix it if it ain’t broke”, but small enhancements here and there don’t hurt. The original recipe is still pretty much intact, with a few minor tweaks to update this old classic.
The dough comes together quickly and it doesn’t have to be chilled before baking (I have not experienced any major cookie spreading issues using unchilled dough). Instead of the usual method of creaming butter and sugar together, this recipe uses melted butter. This helps to give it that chewy texture. I also used a combination of brown sugar and granulated sugar; the brown for its deep, rich flavour and its ability to enhance the chewiness, and the granulated sugar to give it some structure.
My preference for mini chocolate chips comes from being able to get more chocolate dispersed into the dough. I find the smaller chips get incorporated better than the regular chips.
I tend to prefer my cookies on the smaller side, so my optimum size comes from tablespoon-sized balls of dough. Instead of rolling them into balls, I pat and squeeze the dough into a ball-shape to prevent air bubbles from sneaking into the middle of the dough.
They only take 10 minutes, tops, and are best enjoyed warm.
Sometimes there’s nothing better than a freshly baked cookie, straight from the oven.
Chewy Chocolate Chip Cookies (adapted from an old recipe, circa the 1990’s)
- 2/3 cup melted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp water
- 2 eggs
- 1 tsp vanilla extract
- 2 1/3 cups + 1/4 cup all purpose unbleached flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini chocolate chips (or any other chip of your liking)
Preheat the oven to 375F and prepare a few cookie sheets by lining them with parchment paper or a non-stick mat.
Combine the melted butter, brown sugar, granulated sugar, water, eggs, and vanilla extract in a bowl. Mix well and set aside.
In a separate bowl, mix together the flour, cornstarch, baking soda, baking powder, and salt. Add in the wet ingredients and mix well, until the dough comes together. Add in chocolate chips and stir until incorporated.
Form tablespoonfuls of dough into balls and place about 2 inches apart on prepared cookie sheets. Bake in the centre of the oven for 10 minutes (do not overbake). Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy liberally.
Makes about 48 cookies.