Chocolate Chip Cookies
I know I sound like a broken record when I talk about how I’m not a baker and don’t really enjoy the process. On the rare occasions when I do bake, however, I expect those items to be the best they can be. When it comes to chocolate chip cookies (the number one sweet finger food in this house), the best of the best in my book are ones with crispy exteriors and chewy, borderline cakey, interiors. I’ve been working on this recipe for years and I think I’ve finally got it exactly where I want it–just in time for Father’s Day (which is important because my cookies have always been a big hit with my stepdad and hubby). Here are a few things I’ve learned over the years that have helped me reach this point:
- sifting the dry ingredients makes them light and airy which helps keep the baked cookies soft
- a hint of instant coffee kicks up the intensity of the chocolate
- the higher proportion of light brown sugar to granulated sugar keeps them moist
- the sour cream helps keep them soft too
- a generous amount of pure vanilla extract packs more punch
- chilling the dough prior to baking keeps them from spreading too much
- the high oven temp and short cooking time insures crisp edges and gooey centers.
Until next time …
Chocolate Chip Cookies Recipe
Print Recipe
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon instant coffee
1 stick unsalted butter, softened
1/2 cup canola oil
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons sour cream
1 tablespoon pure vanilla extract
2 cups semisweet chocolate chips
1 cup coarsely chopped pecans, optional
Sift the flour, baking powder, baking soda, salt and instant coffee together in a large bowl; set aside. Place the butter, oil and sugars in the bowl of an electric mixer with paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time. Mix in sour cream and vanilla. Reduce speed to low and gradually add flour mixture; blend until just combined. Stir in chocolate chips and pecans. Press waxed paper or plastic wrap directly onto dough’s surface and refrigerate for at least 1 hour (or overnight). Preheat oven to 400 degrees. Drop rounded tablespoons of dough about 2 inches apart on ungreased baking sheets. Bake until cookies are golden brown around the edges, 8-11 minutes per batch (completely cool baking sheets between batches). Transfer to wire racks and let cool for 10 minutes. Makes about 3 dozen cookies.
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