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The Search for the Best Chocolate Chip Cookie – Part 3: A Photo Essay.


I think we may have a winner. Behold:












I don’t know if the pictures do them justice. Just try them. Go. Trust me. (and yes, that is almost a quarter cup of dough per cookie)

Best Big Fat Chocolate Chip Cookie

adapted from allrecipes

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just
    blended. Stir in the chocolate chips by hand using a wooden spoon. IMPORTANT: Put dough in fridge for at least an hour.
  4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. (I used my ice cream scoop and it worked perfectly)
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  6. Enjoy!

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The Search for the Best Chocolate Chip Cookies – Part 2: Childhood Flashback


I can’t get away from my constant craving for chocolate chip cookies. I love all kinds of baking, but it seems that when I have all the options open to me, the only thing I want to make is a warm, gooey, delicious, chocolate…what was I saying? Oh yeah, Part 2 is here! My mom recently passed along the cookbook from our childhood. Kids Cooking – A Very Slightly Messy Manual was the only cookbook that I was allowed to use (relatively) without supervision. ANd, surprise surprise, all I ever wanted to make was the chocolate chip cookie. To be precise, the “Darrell’s Forget The Cookies Just Give Me That Batter Chocolate Chip Cookie Recipe”. I immediately wanted to know how they lived up to my memories, so I dove right in.


See the cute illustrations? It is such a good cookbook. I hope to hang on to it for any future kid’s birthday parties!

Darrell’s Forget the Cookies Just Give Me That Batter Chocolate Chip Cookie Recipe

  • 1/2 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/8 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 bag chocolate chips (6 oz)
  • 1/2 cup walnuts (optional, I didn’t use them!)


  1. Turn your oven on to 375 degrees
  2. In a small bowl, melt the butter. While it’s hot, add both sugars. Stir, then let cool a bit.
  3. While the butter mixture is cooling, mix the flour, soda, and salt in the mixing bowl
  4. In a small bowl,  beat the egg lightly with a fork. Then add the egg and vanilla to the butter mixture. Stir.
  5. Now add the butter, egg, and vanilla to the flour mixture in the mixing bowl. Stir again, then add chocolate chips and nuts if you want them.
  6. Stir everything until it’s all mixed up well and put the bowl in the refrigerator for about an hour to cool.
  7. When time is up, get your cookie sheet – don’t grease it. Roll the dough into walnut sized balls , put them on the cookie sheet and bake for 10 minutes. Don’t overcook! You want your cookies to be moist and chewy. Take them off the cookie sheet carefully with your spatula and let them cool.
  8. Yum!


They turned out delicious. And I tested the batter, in the name of title verification, and it was delicious too. Plus, the recipe was so simple I managed to not mess it up. The only thing I would change would be to add some more chocolate chips, but that would be a general rule for life if I had my way. Yay for kid’s cookbooks!

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Chocolate Oatmeal Cookies


I recently came into possession of a KitchenAid Stand Mixer. It is potentially the best gift anyone has ever given me, since I got that creepy crawler oven from Santa when I was 10 even though my mom had insisted that it was not a toy for girls. I love this thing. I think it would make the list of things I would grab if there was a fire. I decided to put it to use on my second installment of the quest for the best chocolate chip cookie. This time I tried something a little different, and went for a recipe with oatmeal in it as well. You know, to be healthy. Or something.


The mixer made things so much easier, especially with a batter like this that is a strain on my weak, weak arms. I guess I have even less motivation to hit the gym now!


The cookies turned out great! I loved how big the cookies were and how much of a mouthful they were. I think I would knock the cooking time down by a few minutes to make them less crunchy, but that might be a result of my crappy, temperemental oven and not a result of the recipe.

Chewy Chocolate Chip Cookies

(Source: allrecipes.com)


  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely


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The Search for the Best Chocolate Chip Cookies – Part 1

I once thought that all chocolate chip cookies were created equal. I now know the foolishness of that idea. There are a huge variety of these delicious cookies out there, and they all have their own slight differences and claim to be ‘the best’. I am a sucker for these classic cookies, so I figured it would be a good excuse to try a bunch of different ones in the name of research. First up – Good Thing’s Catered “The BEST Chocolate Chip Cookies”

Thick and Chewy Chocolate Chip Cookies

adapted from America’s Test Kitchen

2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

-Adjust oven racks to upper and lower -middle positions & heat oven to 325. Line cookie sheets with parchment paper.
-Whisk dry ingredients together; set aside.
-With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
-Beat in egg, yolk and vanilla until combined.
-Add dry ingredients & beat at low speed just until combined. Stir in chips.
-Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. (I put in only one rack at a time, and cooked them for 15 minutes each)
-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

They said it makes about 24 – I actually got about 30 out of my dough.

My rating for these cookies was good, they were delicious and crisp on the outside when I took them out of the oven. I am unconvinced that these are the “BEST” ever, but they are definitely high on my list. I give them a 3 out of 5 rating.

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