I spent Sunday morning baking cookies for the networking group I attend each week. I decided to try butterscotch chips instead of chocolate. I used my T&T (tried and true) chocolate chip cookie recipe and added chopped toasted pecans. I found the recipe after trying so many that claimed to be “the best.” I would say this one is a keeper!
I revised the recipe slightly by reducing the sugar. This recipe works well with any kind of chips. Baking is indeed a science and requires precise measuring of ingredients, but I have had great success in reducing the sugar in nearly everything I bake.
H prefers a soft and chewy cookie whereas I like a slightly crispy cookie. This recipe delivers both, crispy around the edges, chewy and soft inside. It requires a careful watch while baking.
If you find it challenging to get the right texture, do a test and just bake one cookie first, rather than baking an entire tray.
My Favorite Chocolate Chip Cookies
Makes approximately 2 dozen
Recipe adapted from Debbie Koenig
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup cold unsalted butter, cut into 1/2-inch pieces
- ½ cup sugar (I took 2 tbsp out of the measurement)
- ¾ cup tightly packed light brown sugar (I did not pack the sugar but measured lightly)
- 1 ½ tsp pure vanilla extract
- 1 large egg, at room temperature, lightly beaten
- ¾ to 1 cup of chocolate chips (semi-sweet or dark chocolate, peanut butter, butterscotch or toffee bits)
- ¼ – ½ cup chopped toasted pecans (or your choice of nut)
- Sift together the flour, baking soda, and salt into a medium bowl and set aside
- Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle
- Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle
- On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chips and mix just until incorporated
- Use a mini to medium sized ice cream scooper to get consistent sized cookies. Place the scooped cookie dough balls on a large plate or container (you can layer with waxed paper) and refrigerate for at least 1 hour and up to 36 hours
- Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven
- Line two baking sheets with parchment paper or Silpats
- Place cookie dough 2 inches apart onto the prepared baking sheets. You do not need the cookie dough to come to room temperature
- Bake for 11 minutes or until golden brown around the edges. Turn the sheets front to back and switch racks halfway through (baking time may vary according to what size ice cream scooper you used). Cookies are done when light brown in color
- Remove the sheets from the oven to cool. Wait until cookies are cool enough to handle and transfer to a cooling rack
Notes:
- Don’t over mix the dough
- The recipe works well even refrigerated for 30 minutes
- I used a mini ice-cream scooper
- Leave a lot of room as the cookies will spread out. They will flatten on their own while baking
- Invest in an oven thermometer if you don’t have one. It should be at 350°F
- Do not over bake. The cookies will look under done, but they will continue to bake on the sheet
- Let cool completely and store in a tight-fitting container. Enjoy within 3-4 days
- H takes it to another level by scooping slightly soft vanilla ice cream between 2 warm cookies
