Chocolate Chip Cookies

The warm chocolate and crispy cookie melts in your mouth. This recipe will make any size cookie you can imagine. The time for cooking ranges from 6–20 minutes. This recipe is for crisp or soft cookies. See the variation at the end of the recipe if you only want to use 1 egg. I also use this recipe to make a giant size cookie that takes 20 minutes to bake. You can use regular dark brown sugar, regular salt and regular all-purpose flour but the results will not compare. The secret to this recipe is the King Arthur flour, French sea salt and muscovado sugar. This dough can be flattened and frozen. Bake a little longer when you start with frozen dough.

    ¾ cup granulated sugar
    ¾ cup muscovado sugar
    1 cup unsalted butter

    2 large eggs
    1 teaspoon – 2 tablespoons vanilla (depending on taste)

    2 ¼ cups King Arthur unbleached all-purpose flour
    1 teaspoon baking soda
    1 teaspoon French sea salt, crushed in a mortar and pestle

    1 cup – 2 pkgs chocolate chips

    Hint: Regulate the chocolate content according to your desire for chocolate.
    2 packages will make the cookies thicker and they ship very well. 2 cups
    seems perfect and more will seem like chocolate heaven.

1. Preheat the oven to 350˚.

2. In a large bowl, use a wooden spoon or mixer on low to cream the
    granulated sugar, muscovado sugar and butter. Beat in the eggs and
    vanilla.

3. Measure the flour, baking soda and salt over the butter mixture. Beat on
    low or stir until blended. Then, stir in chocolate chips.

4. Place 2 tablespoons of dough two inches apart (or vary size) and bake
    for 8–12 minutes. Bake large cookies for up to 20 minutes or smaller
    cookies for 6 minutes.

    Variation 1: Substitute sliced candied ginger for the chocolate chips
     and add in a few dashes of apple pie spice.

    Variation 2: For crisp cookies, use only 1 egg and roll 2 tablespoons
    of dough into a ball. Space 2 inches apart on cookie sheets and flatten with
    your palm.

    Variation 3: Use a variety of chocolate chips or flavored baking chips.

    Variation 4: Turn baked and slightly cooled cookies over and put them
    under the broiler for a few seconds just until the edges are slightly
     burnt. Yes, I’ve had requests for slightly burnt cookies. 

     Hint: If you use salted butter, adapt the recipe for less salt, otherwise your
     cookies will taste too salty.