A good chocolate chip cookie is as American as apple pie. Heck, I’d say chocolate chip cookies and brownies are more American than apple pie. Seriously, which do you eat more often? I for one am more likely to eat a chocolate chip cookie than a slice of pie or a brownie. Nothing to brag about I know, but facts are facts.
Those three basic American baked items are all ones that I am more likely to enjoy if made by somebody else. I never feel I have quite the right recipe. However, I have churned out a lot of chocolate chip cookies this past month and have tinkered with the recipe from the Ghirardelli Original Third Edition Chocolate Cookbook 1986 to the point where I can say I really like the result.
I have doubled the recipe and with the fat and flour have decided to go “half ‘n half” — unsalted butter/Earth Balance Vegan Buttery Sticks, and white A.P. Flour/King Arthur White Whole Wheat Flour.
CHOCOLATE CHIP COOKIES
- 1 stick unsalted butter (1/2 cup)
- 1 stick Earth Balance Vegan Buttery Sticks (1/2 cup)
- 1 cup granulated sugar
- 1/4 cup SPLENDA® Brown Sugar Blend
- 2 large eggs
- 1 cup + 2 TBs white A.P. Flour
- 1 cup + 2 TBs King Arthur 100% Organic White Whole Wheat Flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 tsps Nielsen-Massey Pure Vanilla Powder
- 1 tsp baking powder (original recipe using baking soda)*
- 1 – 10 oz. pk Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1 cup chopped walnuts (optional — sometimes I do, somethimes I don’t)
Cream softened butter & Earth Blance with both sugars. (I do this in my Kitchenaid stand mixer.) When light and fluffy add eggs and whip. The mixture does not need to be perfectly smooth.
In a medium size bowl, whisk together 1 cup of each of the flours, salt, cinnamon, vanilla powder, and baking powder (or baking soda). * The baking powder gives you a fatter, less spread & crispy cookie. The photo in the tiles about shows the flatter, crispy cookie.
In a small bowl, combine chocolate chips, chopped walnuts – if using, and remaining 4 TBs of flour.
Pour contents of medium size bowl into the creamed ingredients and hand stir until just combined. Add chip mixture and finish hand stirring. Refrigerate dough for at least 20 minutes before scooping onto baking sheets.
Bake scooped cookies for 5 – 6 minutes in a 350F oven before rotating baking sheets and baking for an additional 4 – 5 minutes. The exact baking time depends on your own oven, size of cookies, and your personal preference. I find this recipe yields just over 3 dozen cookies and I can bake 3 sheets of cookies at a time in my convection oven.
These cookies, on the glass plate, were made with baking powder. They are fatter, chewier, and less flat & not as crispy as cookies with baking soda.