The Ultimate Chocolate Chip Cookie

 

There was a fun article in Huffington Post last week, entitled “What Your Favorite Cookie Says About You.” Ironically, the story came out just a day after Mike had a craving for his all-time favorite, Chocolate Chip Cookies. If that happens to be your favorite cookie, this is what it says about you: “You're as close to perfection as someone can get. Few people can hold a candle to you. You're loved by everyone because you're classic and you know not to mess with a good thing.” This pretty much sums up Mike’s personality (but, please don’t tell him I said that; after all, I have to live with him). Mike has always raved about my chocolate chip cookies; but, to be honest with you, I was never totally satisfied with the recipe. Although it tastes divine warm out of the oven, by day 2 that moist, chewy interior would crisp up and lose the texture that makes chocolate chip cookies so special. So, before satisfying Mike’s craving, I decided to do a little on-line research to see how I could improve it. Then I came across this recipe on Just a Taste. It seemed to address all the issues I was unhappy with, so I gave it a shot. Surprise! There is a better way. The first thing I learned was that you must chill the dough (for a minimum of 2 hours) before baking. That keeps the cookie from spreading out too thin during baking. (I never thought refrigeration was necessary with “drop” cookies.) The next thing I learned is that a “secret ingredient” helps yield a perfect cookie with a moist, chewy center and crispy edges. And, last but not least, I learned that silicone baking mats work so much better than aluminum foil. (Yes, after the holidays, I finally broke down and invested in two mats. This was my first experiment with them.) These cookies came out awesome….the ultimate in chocolate chip cookies. They passed the "day 2" test with flying colors. Still amazingly moist and chewy, the way a chocolate chip cookie is supposed to be! When I told Mike I was going to try a new recipe for "his" favorite cookie, boy, did he protest. But, after he tried these, I had the pleasure of saying, "I told you so!" (non-verbally, of course).  ;)

After my holiday cookie baking, I realized that I had to upgrade some of my baking equipment. First of all, I highly recommend a stand mixer. If you bake a lot of cookies (even just at holiday time), it’s well worth the investment. I already have one; and I couldn't live without it. Next, and I can’t believe I’m saying this, invest in silicone baking mats. These mats are incredible. I didn’t go with “Silpat” brand. After doing on-line research and reading reviews I went with the “Simple Home Creations” brand. The reason I went with this brand was the size. All the reviews claim that this mat fits the standard U.S. cookie sheet, whereas the other brands don’t fit neatly inside (they tend to hang over the edges of the pan). It was half the cost, and had a 5-star review. No regrets….I loved using it! It’s going to make my holiday baking so much easier. The last item I updated in my kitchen was my cookie scoop. I went with the Oxo brand cookie scoops. I bought a small (2 teaspoon) and a larger (1-1/2 Tablespoon) size. This is a very sturdy scoop, which holds up well with the “chilled” dough. I used the larger (1-1/2 Tablespoon) size to make these chocolate chip cookies. (This is not an endorsement of any kind, I just thought it would be helpful to share my experience with some of these new products, especially if you are considering upgrading, as well.)

I made up my cookie dough early in the morning, knowing that it would need at least 2 hours of refrigeration. 

Chop nuts, if using. (I do this by putting them in a large, resealable plastic bag, and going over with a rolling pin.) 

Measure cream cheese (yes, that's the secret ingredient). Although cream cheese packages have 1-ounce markings on the side, don’t use this method for measuring. Scoop cream cheese into dry measuring cup (1/4 cup size), then level top off. (It will be slightly more than the 2-ounces marked on package.)

In a medium bowl, mix together flour, baking soda and salt.
 

Preferably using a stand mixer, cream together butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes. 

Add the eggs, one at a time, beating well after each addition. 

Gradually add the flour mixture, about 1/4 at a time, beating and scraping down sides of bowl after each addition. Stir in chocolate chips and pecans (if using).

Cover bowl with plastic wrap and refrigerate for a minimum of 2 hours. I refrigerated my dough for about 8 hours. 

When ready to bake, preheat oven to 375° F.  Line baking sheets with parchment paper, or silicone baking mats (preferably silicone baking mats). I’m still not a fan of parchment paper, I think it’s more trouble than it’s worth.
 

Using large size cookie scoop (about 1-1/2 Tablespoons), drop mounds of dough on baking sheet. Space cookies about 2 inches apart.
 

Bake for 9 to 11 minutes, or until golden brown. I found that 11 minutes worked best for me (especially with the first batch of cookies, when the dough was much colder and harder). Baking time will have to be adjusted based on cookie scoop size and coldness of dough. I wouldn't exceed 11 minutes, though. If anything, you'll want to remove cookies from oven a minute or two before done, as they will continue to bake on sheet while cooling.
 

Cool on baking sheet for 2 to 3 minutes. If you try to remove them too soon, they will break apart (that’s how soft they are). Remove to wire rack or platter to cool completely.

 
THE ULTIMATE CHOCOLATE CHIP COOKIES
Source:  Just a Taste
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1-1/2) sticks unsalted butter, softened
• 1/4 cup cream cheese*, softened
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1-1/4 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chip
• 1 cup chopped pecans, optional

1. In a medium bowl, mix together flour, baking soda and salt.
2. Preferably using a stand mixer, cream together butter, cream cheese, sugar, light brown sugar and
    vanilla extract until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after
    each addition. Gradually add the flour mixture, about 1/4 at a time, beating and scraping down sides
    of bowl after each addition. Stir in chocolate chips and pecans (if using).
3. Cover bowl with plastic wrap. Refrigerate for a minimum of 2 hours, max of 3 days.
4. Preheat oven to 375° F. Line baking sheets with parchment paper, or silicone baking mats.
5. Using 1-1/2 Tablespoon scoop, drop mounds of dough on baking sheet. Space cookies about 2 inches
    apart.
6. Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheet for 2 to 3 minutes, then remove
    to wire rack (or platter).

*Note: Although cream cheese packages have 1-ounce markings on the side, don’t use this method for measuring. Scoop cream cheese into dry measuring cup (1/4 cup size), then level top off. (It will be slightly more than the 2-ounces marked on packages.)

Yield: About 3 dozen