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One Badass Cookie - Chocolate Chip Cookies


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
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.

Oh baby.

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.

see also: One Badass Cookie - Ginger Molasses Cookie

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Hey Aunt Nan! I am officially on Thanksgiving break and baking up a storm! I already have the yummy biscotti dough in the fridge ready to bake tomorrow morning and am going to make the badass chocolate chip cookie dough now! I have been trying to find a REALLY good recipe for chocolate chip cookies for so long! I can’t wait!! Do you think you can get thick, chewy cookies if you make substitutions so it is a healthier recipe?? Hope all is well in Jersey! LOVE all the art on this site! smile
Love, Molly

    –  (November 20 2008 at 11:45)

Hi Molly!
Glad you like One Badass Cookie. To answer your question about substitutions to make cookies more healthful: Yes, you can update recipes to lower their fat and calories but you will change the result in texture, flavor and richness. Myself, I like to exercise daily and eat a real cookie or two now and then rather than eat low-fat ones all the time. That said, here’s some ideas: I have successfully cut the saturated fat and dairy in cookie recipes by substituting half rice syrup and half nut butters like almond butter or peanut butter for the butter. I have also seen recipes that substitute half apple sauce and half canola oil or vegetable oil for the butter but haven’t tried that. It’s fine to substitute low-fat alternatives for dairy products such as low-fat sour cream for regular, etc. but as I mentioned, the outcome will be different. Using margarine instead of butter is a common method to cut saturated fat from recipes but I do not recommend it as margarine is usually full of trans-fats and is softer and more oily than butter. A favorite place to look for these updated, healthful recipes for me has been in magazines that cater to people who like articles about healthy living such as Cooking Lite Magazine and Body and Soul Magazine. Let us know if you try anything that really works! In the meantime, enjoy the badass recipes for what they are: big fat chewy wonderful indulgences! And run an extra mile to burn them off instead . . they’re worth it!

    – Nancy (November 21 2008 at 5:40)

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