Recipe: Perfect Chocolate Chip Cookie

Let’s talk math. Not Calculus kind of math. (Eww.) But rather, cookie math. Oh hubba hubba. You can do that, right?

When it comes to cookies, there’s two very distinct school of thought.

Pythagorean vs. Newton.

Eh? Homegirl, say what? Okay okay, when it comes to cookies, all you really need to know is two things: cookie vs. the add-ins.

Take the chocolate chip cookie, for instance.

The most basic choco chipper consists of a sweet, buttery shortbread lusciously dotted with melty chocolate chips.

I know, I know—you’re thinking, “Well, DUH. That’s easy!”

But there is a key factor between the two: the ratio.

Too many chocolate chips and you’re on the verge of going koo-koo for cocoa puffs. Too little chips and people may start saying, “Great sugar cookies.” And the perfect about of chips + cookie?

Perfect. Kinda like these.


Perfect Chocolate Chip Cookies

I don’t typically like to use the word “perfect” and mean it, but I do believe these are the best chocolate cookies I’ve made to date. With crispy edges, chewy centers, and a deep caramel flavor, these cookies were a huge hit at home. Did I mention there’s some whole grain action in there too?

Barely adapted from Tasting Table DC(Original recipe from Shannon Boyle, Uncle Chip’s Cookies, Washington D.C.)

1 cup granulated sugar ½ cup packed light brown sugar 1 tbsp molasses ½ cup butter 2 egg whites 2 teaspoons pure vanilla extract 1 1/4 cups all-purpose flour 3/4 cup whole-wheat flour 1 teaspoon baking soda ½ teaspoon kosher salt 1/2 cup chocolate chips

1. Preheat the oven to 375˚. In a large bowl, combine the granulated sugar, brown sugar and butter. Beat until light and fluffy, 3 minutes. Add the egg whites one at a time, mixing to combine between each addition. Add the vanilla and mix to combine.

2. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda and salt. Add to the butter mixture and mix just to combine. Fold in the chocolate chips.

3. Place the dough in the refrigerator. While the dough is chilling, line 2 baking sheets with parchment paper. After the dough has chilled for 30 minutes, remove it from the refrigerator. Using a heaping tablespoon, portion the dough into ½-inch balls and place, spaced 1 inch apart, on the lined baking sheets. Place in the oven and bake until golden around the edges and just set in the center, 15 minutes. Serve warm.

Give these a go. SERIOUSLY.

Find your ratio, and happiness will ensue. I think Confucius said that? Let’s go with that.

Are you about it? Irrelevant when it comes to chocolate chip cookies. Be about it.

Off to work at the coffee shop and then NYC for the weekend!

Wahooooooooooooo. Smile <---This is me just thinking about coffee.