This is a classic recipe. When Julia Child and Irma Rombauer met, as they supposedly did in the movie Julie and Julia, they may have discussed this very recipe as it appeared in the 1943 wartime edition of The Joy of Cooking. Though I added a few choice ingredients.
I'm all about perfecting an art and while chocolate chip cookies have been done and done again, the key is to get them right. I'm sorry but I can think of no better sweet treat than a warm and gooey chocolate chip cookie that's heavy on the chocolate. That brings me to another point, I don't like to buy chocolate chips for a number of reasons. First off, there are not that many varieties of high quality chocolate chips from which to choose and there are quite a few high quality chocolate bars on the market. And additionally, I take issue with the predictable uniform shape of chocolate chips. I want to be surprised with every bite of the cookie. I like to a take a meat hammer and hammer the bar into chunks.
Another trick to these cookies, is to avoid over cooking them. Cookies often times, look like they're not ready when they've baked according to the directions, but once you let them cool for a few minutes, they will set up. The longer they have contact with air, the harder they get.
|1 cup plus 2 tbsp||unbleached all purpose flour|
|½ tsp||baking soda|
|1||stick butter, softened (½ cup)|
|½ cup||light brown sugar|
|1 ½ tsp||vanilla|
|1 1/4 cup||homemade chocolate chunks|
- Whisk together the flour and baking soda.
- Beat together the butter, sugar, and light brown sugar.
- Add in the egg, salt, and vanilla.
- Gradually add in flour mixture and fully combine.
- Stir in chocolate chunks.
- Use a teaspoon to drop heaping spoonfuls out onto a cookie sheet. Bake one sheet at a time for 8 to 10 minutes.