Posts Tagged 'smitten kitchen'

Pipe Dream #47: To Recreate A Decent Chocolate Chip Cookie, Revisited – Updated Classic Chocolate Chip Cookies

Do you remember the time I told you that I experience chocolate chip cookie bliss and then could never return to eat of its goodness? I felt like Perspehone, abducted by my conniving recipe, allowed to eat the sweet fruit of my labor, only to be told that I was never to return to the surface of cookie dough heaven again.

It was dramatic.

And I could not give it up. Seriously, I have been burdened because I can’t get these cookies right. So I tried them again, for the fifth time. After three failed attempts. What was I thinking?

But let me tell you. They worked this time. WorkED.

Because this recipe involves melting butter instead of merely softening it, I think the key is to let the butter cool a bit after you melt it. You want almost room temperature butter instead of hot butter. This could explain why my previous fails turned out so crispy. Unfounded theory that is sort of founded: Maybe the hot butter I used melted the sugar in the dough and made it crunchy. I’ll pretend that’s right.

On the other hand, my theory could be wrong, and these cookies could be the best of accidents. But if I were you, I would still try your hand at them. You have a 1 in 5 chance of having the best day of your life.

I was inexplicably interested in Greek mythology as a child,


Updated Classic Chocolate Chip Cookies

Adapted from

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (fa-lease don’t overbake these) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,944 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes