It may be a bold statement, but I believe I’ve found the best chocolate chip cookie recipe ever created.
I would love to take credit for this deliciousness, but I can’t. That belongs to Chef Michael Smith of ‘Chef At Home’ fame on the Food Network. Don’t know the show? Watch it and you’ll love it. We started watching it when my son was born. His recipes are so brilliant and creative. It’s easy-gourmet with a home-cookin’ feel.
Because of our love for him, we got his Chef At Home cookbook and LOVE the recipes (most of them were on the show at some point too.) The best were his chocolate chip cookies. NOTE: The cookbook is on sale at Chapter’s online!!
So thank you Michael Smith for introducing our family to these delectable cookies – they’ve become a staple in our house.
Below is the recipe from the Chef Michael Smith website. I hope you enjoy them as much as we do. Enjoy!
Chocolate Chip Cookies
A heaping cup of all-purpose flour
One-half spoonful of salt
A small spoonful of baking powder
A stick of cold salted butter (*Momsense note: I’ve done it with butter at room temperature and while it may change consistency a bit, it can be done and still taste yummy!)
One-third cup of brown sugar
One-third cup of white sugar
An egg
A splash of vanilla
A cup of chocolate chips
(note: I used to, but no longer put the corn syrup that the original recipe calls for, I don’t find it’s missed!)
Preheat your oven to 375 degrees F. Whisk the flour, salt and baking powder together. Set aside.
Cream the cold butter and sugars together by beating them until they’re smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined.
Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips and any optional nuts with a spoon.
Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for ten to twelve minutes. Cool for two minutes on the cookie sheet then remove and cool further.
Momsense Note: ‘small spoon’ to me = 1 tsp, ‘spoonful’ = tbsp
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