home > article > One Badass Cookie - Chocolate Chip Cookies
- by Nancy, November 15, 2008
Photo credit: my son, Max, one badass photographer
We’re back with another installment of One Badass Cookie. So what’s a badass cookie? Click here to find out in the previous One Badass Cookie post and get the Badass Ginger Molasses Cookie recipe too. This week’s cookie is Badass Chocolate Chip. These are chewy, thick, fragrant with vanilla and beat the pants off those other recipes out there. Think you’ve tried all the chocolate chip cookies you need to try and you’ve already got the best? Well, check this out: last week I made these for my hairstylist, Mandee, and after tasting them she asked me if she could please have a package of them for the holidays instead of the fat tip I usually give her. Better than cash! Now that’s One Badass Cookie. Read on for the recipe, photos, and the Badass Cookie Tip of the Week. Does it work? You bet your badass it does.
Badass Chocolate Chip Cookies
This recipe can be doubled. You may bake off these cookies right away after making the dough, or freeze it in logs to bake later.
2 cups all-purpose flour
1/2 t. baking soda (you may use half this amount if you like a denser cookie)
1/2 t. salt
3/4 cup (1 1/2 sticks) sweet unsalted butter, melted
1 cup white sugar
1/2 cup packed brown sugar
1 T. vanilla extract
1 egg yolk
2 cups semi-sweet chocolate chips (or half white chocolate chips and half dark chocolate chips)
1. Preheat oven to 350 degrees if you are planning to bake off the cookies right away instead of freezing it in dough logs to bake off later. Line cookie sheets with parchment paper, or grease the sheets, or use nonstick baking sheets like silpats to cover pans. Set aside.
2. Sift or whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle, or with a wooden spoon by hand in a large mixing bowl, combine the melted butter and sugars until thoroughly incorporated. Add the vanilla, egg and egg yolk. Beat at medium-high speed until light. Stop the electric mixer if using to add the dry ingredients all at once, then continue on low speed just until the dry ingredients are blended in. Do not over-mix. If mixing by hand, add dry ingredients all at once and mix gently. Add the chocolate chips by hand at the end. Do not over-beat the dough.
4. If freezing the dough to bake later, drop it onto long sheets of plastic wrap and loosely roll into a log shape. If the dough is very wet, place the logs in the freezer for 30 minutes or so until it can be shaped into a log approximately 3” in diameter. Freeze logs completely.
5. To bake cookies, either drop fresh dough by ice cream scoop sized balls onto sheet pans or slice frozen dough logs into 2 to 3 inch slices. Place cookies onto sheet pans about 3” apart. Bake for 15 - 20 minutes, turning the trays midway through the baking time to ensure even browning, until the edges are browned and centers just set and golden (do not over bake or cookies will be crunchy instead of chewy.) Cool on pans briefly until cookies can be transferred without damaging their shape to a wire rack to cool the rest of the way. Store in airtight container.
Badass Cookie Tip of the Week: Double your sheetpans under your cookies while baking to protect the bottom of the cookies from getting too dark or burning before they are done to perfection on top.
Slice the logs nice and thick for fat, chewy cookies.
Good sheet pans are a must. I like these.
Got a badass cookie recipe of your own? Send it to us using the comments link above and we’ll test it. If it’s badass enough, you’ll get a copy of Nancy’s book as a prize plus we’ll post it as a Reader’s Recipe in future Badass Cookie posts.