Chocolate-Chip Cookies

What is more American than the chocolate-chip cookie? Apple pie, you reply. Well, maybe to some, but the history of the apple pie really goes back into the english and dutch history books. Our English settlers had to wait a while until they were sent barrels for tree starts from across the Atlantic.

The chocolate-chip cookie was created here. Chocolate chips were even born in this great land. So I ask you again . . .

Anyways.

Many of us grew up loving the Nestle Toll House recipe - the old favorite against which we judge all cookies. Everyone has a different way that they prefer their chocolate-chip cookie, too. Some like them crunchy, some cake-like, while others like their cookie chewy. There are even debates on how many chips should be involved.

Well, I sought out the perfect cookie. I like soft and chewy with a medium amount of chips. Ben likes chewy with a little crunch on the edge with the same amount of gooey chocolate.

This past Christmas, one of Ben's aunts brought a new recipe to the table. She had taken out some of the sugar ( a quarter cup, I believe) and replaced it with a small package of vanilla pudding mix. This resulted in a very soft, cake-like cookie. Unfortunately, it didn't have the same flavor that Ben and I look for and it definitely did not have the chewiness we desire.

Alton Brown has even created 3 separate recipes to soothe the different cookie yearnings. He has named them for their properties. The Thin, The Chewy and The Puffy. He also has a Gluten Free version of 'The Chewy'.

In his recipe for 'The Chewy', AB uses bread flour. Bread flour? In cookies? I am telling you guys and gals, this man is genius!

This is a delightful cookie. The texture and chewiness are wonderful . . . but . . . it was lacking the Toll House flavor that I look for.

So I went back to my Kitchen Aid . . .




Almost the Best Chocolate Chip Cookie


Wet:
1 stick or 1/2 cup margarine, softened at room temp.

1 stick or 1/2 cup butter, unsalted and also softened at room temp.

3/4 cup sugar

3/4 cup brown sugar (I use light brown.)

1 tsp. vanilla

2 large eggs

Dry:
2 cups bread flour

1 tsp salt

1 tsp baking soda

Chocolate: (the most important)
11/2 cups semi-sweet chocolate chips


The Process

In your bowl, cream the butter, margarine, sugars and vanilla. Once combined add the eggs, one at a time. I let the mixture continue to cream while I sift the dry ingredients together. (Sifting is not necessary but helps to mix the ingredients thoroughly.) Then on low speed, I slowly add the dry ingredients to the wet. I then scrape down the flat beater and remove the bowl from the mixer. I scrape down the sides and give the batter a good mix to make sure everything is properly combined. I then stir in the chips.

At this point, you have three options: a) have a couple friends over to watch chick flicks and enjoy the cookie dough, b) roll the dough into parchment paper to be chilled, or c) scoop by the teaspoonful on to a cookie sheet and toss into a 375 degree oven for 10-12 minutes. I turn my cookies at the half way mark.


Note: I have used many different chips, from off brand to gourmet, and they all result in a wonderful cookie.