National Cookie Day? Who Knew!

Aug 5

Aug 5 National Cookie Day? Who Knew!

Hard to miss all the other postings for cookies…It wouldn’t be right to not at least add my all-time favorite Chocolate Chip Cookie recipe to all the many that are out there. While it’s just a slight tweak on the old fashioned Toll House Cookie recipe combined with the original Kathleen’s Bake Shop recipe, it is truly my own version. I’ve changed the ratio of dark brown sugar to white, increased the vanilla and water amounts and have always not measure the chips going in by weight or cups - rather I just keep adding them until it looks like the dough is littered with chips.

I am always hoping for the very thin thin cookies but over the years I’ve learned that it truly is dependent on the humidity in the air, the way your oven distributes heat and if the dough is cold or warm when you put it on the cookie sheet. The best results typically come from when the dough has sat on the counter for a day. (I know - this is probably making those of you who are afraid of salmonella from the eggs cringe) and it is room temperature. I think of this time as a taste melding time for the dough. Plus I believe that heat kills any bacteria that has had time to form.

The last thing I’ve learned over the years is that the number of cookies on a sheet make a difference. When I first started baking I would try and squeeze as many blobs on the baking sheet as possible but I’ve learned that spacing is key. You don’t want to overcrowd your baking sheet. I was lucky enough to sit in on a Harvard Science & Cooking Class where they discussed at great length the effects heat, spatial relations and area of a pan has on the cookie. I’d never really thought about it but if you do it does make sense.

For a typical half sheet pan (17 1/4” x 12 1/4”) you should space them 2 then 3 then 2 then 3 then 2 again so you have an even dozen. I use the smallest ice cream scooper that I have because I really dig into the batter so it’s like a normal scoop for most of you.

I’ve sold these cookies in specialty stores and they’ve become a constant in mine and my children’s lives. I almost never go up for a college visit without the now famous shoe box filled with cookies. I even have developed my own crazy / special way of cooling and storing my cookies. I cool them them on the racks and then transfer them to paper towels - either in a shoe box to store or just on a plate to drain all the excess oil / butter. This keeps them crisp - even on a humid day.

So here you go - Happy National Cookie Day!

Enjoy!

Jo’s Chocolate Chip Cookies

Ingredients

4 cups all purpose flour, sifted 1x (I use King Arthur Flour) (you will sift it again so if you want you can do that before measuring.

2 teaspoons baking soda

2 teaspoons kosher salt

1 lb unsalted butter (2 cups) softened – I use organic – usually Horizon unsalted

2 cups dark brown sugar (1 pound) – I just use the whole box of Domino’s Dark Brown Sugar

1 cup granulated sugar

2 tablespoons water

2 tablespoons vanilla - I use vodka vanilla that I make (recipe is on the blog)

4 eggs

4 cups semisweet choc chips (give or take - I probably use more / throw in extra) . I use the classic toll house semi-sweet chocolate chips

I usually leave the butter and eggs out for a few hours / overnight before using – they should be room temperature when you start mixing.

Directions

Preheat oven to 350. Either grease cookie sheets or use parchment paper (I use parchment paper)

Sift flour again - measure 4 cups. Add baking soda & salt and set aside. (hint – I often measure and set aside just these dry ingredients so they are ready to go whenever I want to make cookies - it saves a ton of time).

Cream butter & sugars in a mixer. You need to wait until the color changes to a caramelly brown. Scrape down the mixture.

Crack eggs into a separate bowl and add the water & vanilla. Mix.

Add the liquids to the butter and sugar batter.

Stir in flour mixture - just. You don’t really want to over mix this.

Fold in chocolate chips – I don’t usually measure / I just look to see if there are enough. Your batter should be chock full of chips.

Drop onto cookie sheets. They do spread so leave adequate space Do 2 - 3 - 2 -3 -2. I use a small ice cream scooper. If you have a half sheet make 12. I happen to have a few gianormous sheets so can make 18 at a time. a sheet.

Bake for 10 – 12 minutes. Depending on your oven they may or may not be ready. When they are lightly brown, remove to wire rack to cool.

After they have cooled down I move them to paper towels to drain off any extra butter.

Sometimes I move to paper towels on a plate or I pack them up in a shoe box.

Yield: about 100 cookies (2 – 3 inches).

You can easily halve this recipe as well.