That’s the phrase I always use when explaining how good a recipe has turned out or in reference to my “keepers.” You might not know this but I am famous for my chocolate chip cookies. People beg for them. In my father’s later years he lived with us. It was a joy to have this totally capable, independent man live with us. He was a blessing to us. We were dependent on him not the other way around. A bit of a health freak he had a couple of weaknesses. One of them was chocolate — particularly chocolate chip cookies. That was probably where my search for the perfect recipe began. I had a chocolate chip cookie jar in the pantry. When it got low, low, not empty my dad would take a bag of chocolate chips (which we were never out of!) and set it on the counter. Just a little reminder that is was time to fire up the Kitchen Aid.
All the kids, kids of all ages, who came to the house knew where two things were, Grandpa’s candy jar, full of M&M’s and the chocolate chip cookie jar. They’d walk in the door and look at an adult with knowing eyes, waiting for the nod to go ahead and help themselves. When grandpa died, the candy jar and cookies were at the funeral home during his visitation. It has been two years and I can’t get myself to put either away!
Like any good recipe, you tweak. This chocolate chip cookie recipe is tweaked to the nth degree. If you try it, promise me you will follow the directions carefully–or just tell me you did.
Grandpa’s Amazeballs Chocolate Chip Cookies (AKA: Grown Men Have Wept)
2 cups bread flour
1 2/3 cups cake flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 large package chocolate chip cookies – Use good chocolate
1. Sift flours, baking soda, baking powder and salt into a bowl. I use a plastic Tupperware bowl with a lid so I can use it to store the completed dough in the refrigerator. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter until it is light in color. Add sugars and beat for an additional 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Remove bowl from the mixer stand and pour in chocolate chips and mix by hand until incorporated. Place in a covered bowl and refrigerate for up to 24 hours. Refrigerating prevents these cookies from going flat when they bake. Look at the completed pictures and see the beautiful “lift” these cookies
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Using a large cookie scoop, scoop mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown, 18 to 20 minutes. Don’t over bake. Let cool on sheet for 5 minutes and move to a rack to cool. Doing so ensures that the cookies will remain crisp and not get soggy on the bottom.
Makes about 2-2 1/2 dozen cookies.
1. I have frozen the dough in preformed scoops and stored them in a airtight container. I take them out a couple at a time and bake them when I want just a few warm ones to serve with ice cream on top. They taste good but don’t have the height that the unfrozen cookies do.
2. Refrigerating is essential with this recipe. This is not where you want to take a short cut.
3. Measure exact and follow directions. Things like sifting the flour, softening the butter make the difference between average and perfection!