Yes, you read that right: Chocolate Chip Cookies. And no, this is not a goofy shot recipe. (As an aside, are any of you old bartenders like me who remember when every shot was some sort of attempt to replicate the flavor of a dessert item? The Girl Scout Cookie Shot, the German Chocolate Cake Shot, the Snickerdoodle Shot, etc etc)
Anyway, here’s the deal. You all probably know me as someone who makes cocktails. Which is a sore subject right now because I haven’t been a guy who makes cocktails for like six weeks now, thanks to the Coronavirus. But my close friends couldn’t care less about my drinks, they know me as the chocolate chip cookie guy.
I’ve been making these for the past decade. I bring them to parties, I bring them to work, I bring them to events. They’re my favorite style of chocolate chip cookie: thin, crispy on the outside, and soft and chewy on the inside. Kind of like me, except for the thin part.
For years I had only shared this recipe with a couple of close friends. But today is my 24th anniversary of tending bar. Yes, my first night behind the bar was April 25th, 1996. I’m 48 years old now, so that means I’ve officially been tending bar for half my life. God, that’s crazy to think about.
Anyway. Cocktails are awesome but we certainly can’t drink cocktails every damn day. We’re all locked up in the house and many of us are doing a bunch of cooking and baking, so why not take a little break from drinks and throw together a tray of delicious warm cookies?
One quick note: please please please get yourself a kitchen scale if you don’t have one. I use my almost every single day. I use it for coffee, I use it for cookies and other baking projects, and I use it when I make simple and compound syrups for cocktails. This one is inexpensive and and it lasts forever. I’ve had mine for well over ten years, in Pumpkin Orange because that is obviously the best color. Anyway, rant over.
I hope you enjoy them.
Chocolate Chip Cookies Print Me
- 1 stick butter (½ cup or 113 grams), room temperature
- 75 g light brown sugar
- 125 g white sugar
- 1 large egg
- 1 tsp/5 ml vanilla extract
- 175 g flour
- ½ tsp/2.5 ml salt
- ½ tsp/2.5 ml baking soda
- 160 g (roughly 1 cup) chocolate chips
- 80 g (roughly ½ cup) chopped nuts of your choice (optional - I use pecans)
- With a mixer, cream the butter and sugars together. Add the egg and vanilla extract and beat until everything is smooth and incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda until they're all incorporated, too. Then start slowly folding that mixture into the wet ingredients.
- Add the chocolate chips and nuts after that dough is done.
- I like to wrap them up in plastic wrap and then let the dough rest in the fridge overnight, but you don't have to. Either way, you want to make sure the dough is at room temperature before you pop them in the oven.
- I use a one-ounce scoop to measure out twelve perfect little dough balls on a sheet pan.
- Bake at 400 degrees Fahrenheit/205 degrees Celsius for ten minutes on the middle rack of your oven.
- I like to finish mine with some flaky sea salt.
- Makes about 20 cookies total.
Recipe printed courtesy of jeffreymorgenthaler.com