Wednesday, November 18, 2009
Given that – but given that I still hoped to bake something over the weekend – I opted for simplicity. This is my version of the classic chocolate chip cookie.
I started baking plain chocolate chip cookies at the age of 9. My church had a little youth group called “the King’s Army” – that’s the sort of thing that Adventists consider a clever pun – and in order to fund its meager overhead expenses, we hosted a weekly bake sale. I made cookies using the Tollhouse recipe most of the time, although occasionally, I made it as a bar cookie because hey– drop cookies are time-consumptive, especially for a little kid.
I like to think I did a good job for a pre-teen, but my baking skills have definitely evolved since then. My love for chocolate chip cookies, however, has not.
This is a heavily modified adaptation of the Tollhouse recipe. Oddly enough, I find one needs less butter than their version demands. It’s a rare cookie recipe that is improved by being made healthier, but this is it. I also reduce the amount of egg, double the vanilla, and add malted milk powder.
That sounds more complicated than it is. I can whip a batch of these up in about 10 minutes, and except for overbaking – as with all drop cookies, you want to use the timer and your best judgment and under no circumstances want to bake these until the middle looks set – they’re hard to ruin.
At least, I hope that’s how it turns out for you.
Classic Chocolate Chip Cookies
1 ¾ sticks unsalted butter, softened or melted (either works for me)
¾ cup packed brown sugar
¾ cup sugar
2 teaspoons vanilla extract
1 egg and 1 egg yolk
2 tablespoons malted milk powder
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips (I like milk chocolate chips in this version)
Preheat oven to 350. In a large bowl, cream together butter and sugars. Add vanilla, egg and egg yolk, and malted milk powder and stir until combined.
In a small bowl, sift together flour, baking soda, and salt. Add to wet ingredients and stir until incorporated, then add chocolate chips.
Drop in rounded tablespoons onto ungreased baking sheet.
Printable recipe here.