Courier Cookbook Chocolate Chip Cookies

Chocolate chip cookie recipes bring out some pretty strong feelings. People insist theirs are "the best." The most cited recipe, of course, is the "Nestlé Toll House cookie recipe" found on the back of bags of Nestlé chocolate chips. However, there are so many variations. Melted butter? Dark or light brown sugar? We have narrowed down some of the best for you to experiment with. Enjoy!

BEST EVER SALTED CHOCOLATE CHIP COOKIES

Submitted by Natalie Fare

Courtesy of Wood and Spoon.com

"These are foolproof and fail proof and are the best chocolate chip cookies I have even eaten."

Ingredients:

1 cup unsalted butter, at room temperature

½ cup sugar

1–1/2 cups light brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

2–3/4 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

6–8 ounces 72% chocolate, chopped

3 tablespoons flaked sea salt.

Directions:

1. In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes.

2. Add the eggs and vanilla extract and stir on medium until smooth.

3. Add the flour, baking soda, and salt, stirring on low until combined.

4. Add the chocolate. If you like an intensely chocolate cookie, use the full 8 ounces. If you like the occasional doughy bite, stick to 6 ounces.

5. Allow the dough to rest.

6. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized balls) of dough and refrigerate them covered for about 45 minutes. If you'd prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.

7. When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2" apart on a sheet pan.

8. Bake in the preheated oven for 11 minutes or until the edges are barely set and the insides still looks slightly underdone.

9. Remove from the oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

TENAYA'S CHOCOLATE CHIP COOKIES

Submitted by Peggy B. Graham

"My daughter-in-law, Tenaya, has been bringing these cookies to our family gatherings for over 21 years and we still look forward to them."

Ingredients:

1/2 cup shortening

1/2 cup room temperature butter

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

2 room temperature eggs

1 teaspoon vanilla

2-1/2 cups flour

2 cups chocolate chips

1-1/2 walnuts, toffee bits (optional)

Directions:

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, beat shortening and butter with an electric mixer for 30 seconds. Add brown sugar, granulated sugar, and baking soda, scraping the side of the bowl occasionally. Beat in eggs and vanilla until combined. Add flour. Add chocolate and optional nuts.

3. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet (I like parchment paper). Bake for 8-13 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

JOEY'S HANDS-DOWN BEST CHOCOLATE CHIP COOKIES

Submitted by Joseph Marylander

Adapted from The Bouchon Bakery

"Oddly specific measurements because real bakers use grams."

Makes six big cookies.

Ingredients:

1-1/2 cups plus 3 tablespoons all-purpose flour

½ tsp. baking soda

1 tsp. kosher salt

½ cup plus 2 tablespoons lightly packed dark brown sugar

1-3/4 tsp. unsulfured blackstrap molasses

½ cup plus 1 tsp. granulated sugar

2/3 cup 2/3-inch chunks of 70% chocolate (don't skimp on quality here)

½ cup chocolate chips

5.9 ounces unsalted butter at room temperature

2 eggs

Directions:

1. Put flour in a mixing bowl. Sift in the baking soda, add salt and whisk.

2. In a separate bowl, stir together dark brown sugar, molasses and granulated sugar, breaking up lumps as best as you can.

3. Place chocolate chunks in a strainer and tap the side to remove any powder. Mix with the chocolate chips.

4. In a mixer, cream the butter at medium-low until it is the consistency of mayonnaise and holds a peak.

5. Add the molasses mixture and mix for 3 to 4 minutes until fluffy. Scrape the bowl.

6. Add the eggs and mix on low for 15 to 30 seconds. Scrape the bowl.

7. Add the dry ingredients in 2 additions mixing on low for 15 to 30 seconds each time or until just combined. Scrape the bowl.

8. Add the chocolates and pulse about ten times.

9. Refrigerate the dough for 30 minutes.

10. Preheat the oven to 325 degrees.

11. Divide dough into six equal portions and roll into balls in your hands.

12. Place three on a parchment-lined pan.

13. Bake for 14 to 16 minutes in a convection oven or 18 to 20 minutes in a standard oven until golden brown. Reverse the position of the pan(s) halfway through.

14. Set the pans on a cooling rack for 5 minutes then transfer cookies to the cooling rack.

It seems one trick to a good chocolate cookie is to chill the dough before baking. Let us know how yours turns out.

Next week, we will explore the world of sloppy joes. Everyone loves sloppy joes! Submit your recipes to editorial.lhvc.com.