Last night I stumbled upon Savory Sweet Life’s blog for the first time. . I have no idea how this fantastic blog escaped me for so long but I am so happy that I finally came across it! Her name is Alice Currah. Alice’s recipes are beautiful, not too intimidating and she photographs all of the food shots herself. She doesn’t have a husband or friend who is taking these beautiful photos for her. . she’s doing it all by herself, yo! I was so inspired by her story (felt a lot like mine and why I started blogging) and she has a cookbook that just came out. How cool is that?
So I’m looking through her recipes and, if you know me, you know I like sweets. . namely cookies. . namely chocolate chip cookies. I love chocolate chip cookies so much that I think they should be a food group all by itself, separate from sweets or sugary foods. There’s something very iconic about a chocolate chip cookie. . and I love the fact that you will always find a chocolate chip cookie recipe in any baking-oriented cookbook.
I think you can tell a lot about a person/foodie/cook/baker/whatever by what their chocolate chip cookies taste like. I also don’t believe there are people out there who don’t eat them. . Blasphemy!! . How could they not? They are just to darn delicious.
So, of course, I came across Alice’s Best Chocolate Chip Cookie Recipe EVER! recipe and I knew I had to try it. Word.
I had just baked the New York Times chocolate chip cookie recipe and thought I could put my stand mixer to rest because these cookies were great. Hells no. I whipped that sucker out today (after discovering Alice’s CCC recipe 12 hours earlier; can you tell I was excited?) and let me tell you, and I am quoting Alice Currah here, “my chocolate chip cookies are all that and a bag of pretzels!” She’s right.
I love that she just uses your basic chocolate chip cookie ingredients. There are no bittersweet chocolate disks or fèves needed here. . no turbinado sugar . . I just added some milk chocolate chips in here, along with the semi-sweet to mix it up (and I didn’t have anymore semi-sweet ones). These are what great chocolate chip cookies are supposed to taste like.
Chocolate Chip Cookie Lovers. You gotta try this one. Are these better than the NY Times recipe? You give this recipe a try and let me know. . 😛
The Best Chocolate Chip Cookie Recipe EVER!
Some CCC history if you’re interested: The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company,New York. It included the recipe “Toll House Chocolate Crunch Cookie”, which rapidly became a favorite to be baked in American homes.
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups (12 oz) all-purpose flour
- 3/4 tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/4 cups semi-sweet chocolate chips (or a blend of milk chocolate and semi-sweet; TRY THIS. you won’t regret it!)
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and vanilla and beat for an additional 2 minutes.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add the chocolate chips until well distributed. The cookie batter should be somewhat thick.
- Drop about 2 tablespoons of the cookie dough or use a medium cookie scoop and place the batter onto a baking sheet lined with parchment paper or foil. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from the heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes before moving to a cooling rack.
*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.