MY FAVORITE CHOCOLATE CHIP COOKIE

 

What is it about a chocolate chip cookie that makes it such a favorite cookie? I know I love them so much. A good chocolate chip cookie just might be my favorite cookie of all time. I am always searching for the recipe for the perfect one and I may have finally found it.

Different people like different ingredients in their chocolate chip cookie. My friend Martin who also happens to be the godfather for my MO grandkids like what some might consider a plain boring cookie. He doesn't want any added ingredients...no nuts, no oatmeal, no pudding, no peanut butter, nothing extra but the chocolate chips. He's not particular about which chocolate you use which is nice. (I will eat any chocolate chip but my favorite is dark chocolate. I also prefer mini-chocolate chips, but won't turn down one with regular size or even chunk chocolate chips.)

Some people like soft chocolate chip cookies, but I prefer a slightly crunchy cookie. Seems like lately more than likely, the cookies I make will be more soft than crunchy.

As I said above, this just might be my favorite recipe, finally. The cookie is raised as it bakes, but in the two minutes you let them cool on the cookie sheet after taking the pan out of the oven, the cookies will flatten nicely. You just bake them until they start turning brown around the edges.

Something I especially like because I try to reduce our sugar intake, you can substitute 1/4 cup of stevia or Splenda for the 1/4 cup sugar and then also substitute 1/2 cup of brown sugar blend (complete) for the brown sugar and anyone eating the cookie would never guess it. 

The recipe makes almost 2-1/2 dozen which is just the right amount for just two people to keep in the cookie jar. If you wanted more, you could just simply double the recipe. 

Print recipe.

Chocolate Chip Cookies

8       tablespoons (4 ounces) butter, softened

1/4   cup sugar (stevia works fine)

1/2    cup packed brown sugar (brown sugar complete works)

1         large egg

1-1/4 cups sifted flour

1/2     teaspoon salt

1/2     teaspoon baking soda

1         teaspoon dried orange peel

3/4     cup chocolate chips (I prefer mini chips)

1/2     cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Beat the butter and both sugars in a large mixing bowl until light and creamy. (I used a stand mixer and just  set it to a medium speed and let it cream while I measured out the dry ingredients.)

Sift the flour with the salt and baking soda. Add the dried orange peel. 

Scrape the sides of the bowl and then add the egg. Beat until the mixture is fluffy.

Add the dry ingredients and stir. I just used a spatula and

then add the chocolate chips (and nuts if you are using them).

Using a tablespoon cookie scoop, drop the batter about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until brown. I baked mine 11 minutes. The cookies will be puffy but should be browning on the edges.

Allow the cookies to cool 2 minutes before removing to a wire rack. Cookies will flatten during this time.

Makes almost 2-1/2 dozens.