Chocolate Chip cookies became my obsession at the tail end of the pandemic. I studied YouTube videos, cookbooks and magazines in search of the perfect recipe. If I am honest, I never was able to make the perfect cookie consistently over and over, but I did find a recipe that came close. Plus, I learned a valuable lesson. A chocolate chip cookie in all forms, chewy, soft, cakey, or chocolatey dipped in cold, whole milk is, to quote Martha Stewart, a good thing.
These cookies are of the more chewy, rich sort. I add a good dose of salt to balance the mix of milk and dark chocolate and a scant ash of almond extract adds a depth of flavor.
Chocolate Chip Cookies!
1 stick of cold butter
1 tablespoon heavy cream
6 tablespoons brown sugar
7 tablespoons white sugar
1 tablespoon vanilla
1/2 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
1 teaspoon pink or sea salt
5 ounces of milk chocolate
5 ounces dark chocolate
Preheat oven to 350 degrees.
Cream butter, egg, sugars, cream. Add vanilla, almond extract and mix in.
In a small bowl mix flour, baking soda and salt.
Mix with wet mixture.
Then, stir in chocolate chips.
Using a ice cream scoop or 2 tablespoon measure. Create cookie mounds and place on a parchment lined cookie sheet.
Chill cookies for minimum 2 hours – 24 hours for best result. But feel free to bake right away!
You can freeze the cookies at this point and bake off whenever you want a cookie.
Bake cookies for 10-12 minutes until just golden.
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