Recipe Review: Debbie’s Homemade Chocolate Chip Cookies

I am of the opinion that the introduction of people to the Internet is one of the worst things to happen, ever. Have you ever played World of Warcraft or gone to 4chan? Seriously, it’s like anonymity just triggers something in people that makes them feel the need to say things like, “My balls are moist” every five minutes in a public forum. Would you ever go to the grocery store and yell, “MY BALLS ARE MOIST”? No! But, apparently, it is totally OK to do so on the Internet.

Every once and awhile, though, the Internet is responsible for something beautiful, like the union of myself and Debbie of Words to Eat By‘s recipe for Chocolate Chip Cookies.

I found this recipe back in the day, when I was still distrustful of anything/everything that came from culinary blogs, which I imagined were just written by people biding their time between food (or regular) porn sessions. Besides, I had been using the Nestle Tollhouse cookie recipe for years and didn’t really see any need to replace such a tried and true formula. But, Debbie had a lot of confidence in this cookie: She calls them “The Best Homemade Chocolate Chip Cookies in the Entire World,” and after trying them, myself, I’m inclined to agree with the name.

These cookies fit my exact definition of a perfect chocolate chip cookie: Crispy at the edges, supremely chewy in the middle (I hate a poofy chocolate chip cookie) and rich in butter/vanilla flavor. Debbie produced the recipe by utilizing a few unique techniques, like chilling the dough before baking it. Look at these cookies; they’re gorgeous.

And they taste as good as they look (though, they taste much less blurry), so go make them right now.

Unbelievably Delicious Chocolate Chip Cookies – Makes approximately 24 cookies

Adapted from Debbie’s recipe for The Best Homemade Chocolate Chip Cookies in the Entire World

1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
5 oz. (140 grams) semisweet chocolate (Debbie uses 7 oz. of bittersweet chocolate in her recipe, but I prefer my cookies to be more batter- than chip-centric)

1. Combine the flour, salt and baking soda in a medium bowl and set aside.

2. Cream the butter and sugars together in either a stand mixer fitted with a paddle attachment or a hand mixer set on low speed (This is important: According to Debbie, the speed at which you cream these two ingredients makes the mixture hold the flour differently and consequently spread out less). Beat the ingredients until the mixture is lump-free (about three to four minutes), then stop to scrape down the sides of the bowl.

3. Add your vanilla and the egg to the butter/sugar mixture, and resume mixing until the addition is just incorporated (about 15 seconds). Stop and scrape down the sides of the paddle and/or bowl again.

4. Set your mixing utensil/machine of choice to low speed and combine the flour with your butter mixture, and beat until just incorporated. Once the ingredients are combined, stop mixing, scrape down the bowl again, and add your chocolate chips until they are also just incorporated (If you’re using a hand mixer to make your cookie batter, mix in the chocolate chips by hand with a wooden spoon).

5. Refrigerate the dough for at least an hour (Yesterday, I had the time to let the batter chill for seven hours, and I think it made for the nice, chew texture.)

6. When you’re to bake your cookies, preheat your oven to 350 degrees and line your baking sheets with parchment paper or Silpats. Spoon the dough  onto the baking sheets so that the cookies are about two inches apart.

Note: If you’re going to be placing more than one baking sheet in the oven at a time, make sure you adjust your oven racks so that they are in the lower and upper thirds of the oven.

7. Bake for around eight to nine minutes (I think my oven is a little hot, though, so you may want to go with Debbie’s baking time of 11 to 13 minutes) or until golden brown around the edges. Midway through baking, make sure to turn the sheets halfway through and, if there is more than one baking sheet in the oven, switch the racks on which they are situated.

8. Remove baking sheets from the oven and slide the parchment paper or Silpats onto a work surface. Once the cookies are sufficiently set, place them on a cooling rack. Cookies can be stored for up to three days in an airtight container, but you should wait at least 20 minutes before placing them in said container.

Nutritional Information (per one cookie):

Calories: 140

Fat: 5.9 g.

Sat. Fat: 3.5 g.

Cholesterol: 19 mg.

Sodium: 33.4 mg.

Carbohydrates: 23 g.

Protein: 1.4 g.

Fiber: 0.6 g.

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