My favorite thing may be stealing flowers. Well, not really stealing them. Not ones with a price in a shop anyway. But there are so so many beautiful wildflowers splashed all over the fields and ditches here all summer. I can’t help but pull over and grab a few here and there. We live in a nice little country town but every once in a while you can spot an abandoned house with some once loved and curated gardens overgrown and half-wild…
I sometimes wonder if there’s a single American kid who’s not instantly happy at the sight of cookies and milk on the table after school. I don’t know about you but I’m still pretty happy to dunk cookies in cold-cold milk as an afternoon snack as well. Especially if those cookies are warm and gooey in the center but have that crispy-sugary outer crunch that soaks up all the milk and tastes like after school freedom and nostalgic sugary Saturday morning cereal all in one.
The “best” cookie
There is a constant quest for the worlds best chocolate chip cookie. And many people claim it is theirs. I’m not going to try to sell these as the best. Even in my little tribe of four, we have 4 opinions on what makes the best chocolate chip cookies. Soft & cakey, Crispy-crumbly and good for dunking, one likes not too sweet and ones all for sweet as heck. These are also not the “easiest” cookies ever. The technique here was developed by Christina Tosi and her team over at Milk Bar*. It relies on some pretty specific mixing times. ( Not actually “hard” or “technical” just specific. I set a timer and it’s as simple as that.) They also need a good nap in the fridge so they’re not the world’s fastest chocolate chip cookies either. BUT they are pretty darn good if your style of cookie is one that’s a bit thick but still has a good spread with a crunchy-sugary edge that melts into a soft chewy middle. They also have a good mix of chocolate chunk sizes. You might get just a little taste or maybe you’ll sink into a big melty pool. Yum.
This recipe is based on Christina Tosi’s recipe for Cornflake-chocolate-chip-marshmallow cookies. For me, her ten-minute method of mixing is by far the best I’ve come across for getting that perfect cookie texture. In this recipe, it makes absolutely perfect crispy, buttery edged cookies that melt into soft gooey centers. I have also tried this method with the generic recipe from the back of a chocolate chip bag. It produced the most amazing lighter than air cakey cookies.
Creaming the butter with the sugars for two to three minutes begins the process of dissolving some sugar crystals into any available water while emulsifying other sugar crystals into the fat. We add the egg(s) and vanilla and mix for a further 8 minutes to whip the eggs into a beautiful airy texture. I’ve read over and over that over mixing the egg stage will give you tough cookies. After spending a whole year experimenting with pavlova and jellyrolls that thought process just doesn’t make sense. Eggs can handle a good whipping! And finally, we add the pre-mixed dry ingredients for just barely 15-20 seconds. This keeps the gluten in our flour from developing and becoming tough.
I’ve taken out the marshmallows and cornflake crunch and replaced them with milk and dark chocolate chips that are given a rough chop to help vary the size of melty chocolate pools. We also up the vanilla in this recipe. Tosi uses only bread flower to help giver her oversized cookies their shape and body. I like a little more toffee-like spread for my cookies. A mixture of bread and cake flour helps keep the center of these cookies soft and chewy.
Chocolate chip cookies
- 8 oz butter (2 sticks) room temperature
- 8.80 oz sugar ( 1 ¼ cup)
- 5.25 oz dark brown sugar (about ½ c. very, very tightly packed)
- .20 oz vanilla extract (1 tsp)
- 1 large egg
- 5.30 oz bread flour (1 cup)
- 3.55 oz cake flour (⅔ cup)
- .10 oz baking powder (½ tsp.)
- .05 oz baking soda (¼ tsp.)
- .15 oz salt (¾ tsp.)
- 6 oz dark chocolate (about 1 cup)
- 6 oz milk chocolate (about 1 cup)
Cream the butter and sugars on medium-high for 3 minutes.
Add vanilla and egg. Continue to cream 8 minutes.
While the egg stage is creaming mix the flours, baking powder, baking soda, and salt in a separate bowl to thoroughly combine.
When the egg stage has finished, add the flour mixture all at once and mix until just combined stopping halfway to scrape down the sides. This should take 15-30 seconds.
Give the chocolate chips a rough chop and add them to the dough. Mix about 15 seconds to distribute the chocolate.
Using a 1oz scoop, scoop the dough onto a parchment-lined sheet pan.
Cover the dough and let rest in the fridge for at least two hours and up to overnight.
Preheat the oven to 375°F.
Bake chilled dough about 3 inches apart on parchment-lined trays. 11 minutes. Do not let the dough come to room temperature before baking.
Store in an airtight container for up to 1 week.
Looking for more afternoon/ after school treats? Try Mini Apple Pies
*This post is not sponsored in any way.