This recipe was a recommendation from Kristen in CA, who got it from an old Country Baker cookbook series her mother gave her a million years ago. She loves the recipe because it makes a bunch and you can mix and match various chips and nuts. Kristen’s been baking for years and even had a little baking business at one point, so I was really excited to try a cookie she recommended.
I made a batch of these yesterday and was surprised to find that instead of the cratery, crinkly tops I prefer, they had smooth tops. They weren’t puffy, but they had a cakey look about them and seemed like they might bee too soft and eggy. They tasted okay warm, but I like my cookies set so I let them cool for a few hours.
The cooled cookies were addictive. They were soft – borderline cakey in the very center, but not overly so, just moist. And the edges stayed crispy. I couldn’t stop eating them and was already thinking about making another batch.
For part of the dough, I used a mixture of semi-sweet chocolate chips and milk chocolate. For another part of the dough I used dried cherries and chopped up quite chocolate. Both versions were good, but the extra egg went particularly well with the cherry and white chocolate, so if you have those things on hand and like dried cherry, I recommend that version as well.
Kristen’s Chocolate Chip Cookies
8 oz (1 cup) regular salted butter (230 grams)
1 1/4 cup granulated sugar (240 grams)
1 cup brown sugar, firmly packed (200 grams)
4 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt**
3 cups all purpose flour (400 grams)
4 cups semi-sweet chocolate chips (or more)
2 cups toasted nuts, chopped (optional)
Preheat the oven to 350 degrees F. Light grease a couple of baking sheets or line with parchment paper.
Beat butter and both sugars using high speed of an electric mixer until light and fluffy. Beat in the eggs, two at a time. Beat until well mixed, scrape sides of the bowl, then using lowest speed of mixer (or by hand) stir in the baking soda, salt and flour. I like to add the soda and salt first so I can make sure they’re well-dispersed and not sticking to a clump of flour. Stir in the chocolate chips.
Drop the dough by rounded teaspoonfuls onto the baking sheets, spacing 2 inches apart, and bake for 12-15 minutes. I thought the cookies were best at 14, but that will vary oven from oven.
Makes 5-6 dozen
**If using unsalted butter, you might want to increase salt by 1 teaspoon and use a total 1 ½ teaspoons)