No matter how many fancy, exotic desserts that I conjure up, when I ask my family what I should make for dessert they almost always say, “ chocolate chip cookies, please!” I can’t blame them. There is something wonderful about biting into a warm, chocolaty morsel that is crisp on the outside and soft in the inside. It brings every adult back to when they were a child and turns every child into a little cookie monster. These anointed orbs are worth getting caught with your hand in the cookie jar. The reason for this recipe being so wonderful is because it’s my grandma’s recipe and that means they are truly special. Growing up, I never saw her make these cookies, they just magically appeared on her counter the second we walked through the door. And even more magically, they disappeared in a blink of an eye. I learned the art of being stealth at a young age because of these cookies. I would crouch down on the floor and slowly reach my hand over the kitchen island and onto the plate without being noticed. At that point, I snuck as many cookies that I could in my hands and went into the cupboard to eat my stolen treasures in peace and quite. The only indication of my escapade might have been a few crumbs in the pantry and the tiniest sound of munching. Victory never tasted oh so sweet!
Little Keebler elves couldn’t take the supply and demand for these little nuggets sent from above. My grandma finally told me the secret in having them stay so moist… the molasses in the brown sugar. Beware these cookies are quite addictive. So what if I had three in my mouth while taking this photo, if that’s so wrong, I don’t want to be right.
Recipe: Makes 24 cookies
Note: If you have time, allow the dough to rest overnight in the fridge. This step allows the flavors to develop more in the dough, but if you have cookie monsters biting at your heels, just bake straight away! Also, using dark brown sugar instead of light brown sugar will give the cookies a deeper molasses flavor and create a more gooey cookie.
2 ¼ cup of flour, sifted
1 tsp. baking soda
1 tsp. salt
¼ cup sugar
1 ¼ cup of brown sugar (light or dark, depending on preference)
2 sticks of butter, room temperature
1 tablespoon of vanilla extract
12 ounces of milk chocolate chips
Preheat oven to 3750
Mix flour, baking soda and salt together in bowl. Set aside. Combine butter, sugars and vanilla in mixing bowl. Beat ingredients together until creamy. Add eggs one at a time until combined well. Add dry ingredients a little at a time, making sure that all ingredients are incorporated. Stir in chocolate chips. Using a tablespoon, spoon batter onto a cookie sheet covered with parchment paper. Bake for 10-13 minutes. Let cool on cooling rack.