Every now and then I’ll surprise my family with a batch of chocolate chip cookies. It’s a rare treat, but by the look in his eyes, you would think my little guy never saw a cookie in his life!
When catering, I would always make larger cookies, to provide a generous serving. My chocolate chip cookies were getting so generous, that I wondered how big they would be in the hands of a child.
Here’s how these photos happened: “Hey Buddy. Can you come over and take a picture with one of these cookies?” I asked. “SURE Mom,” said my six year old. “OK. Here’s the deal. All I’m asking is that you don’t bite it. I just want you to hold it and let me see your cute face.” “OK Mom.” He laughs. And you see what happens in the moments that followed.
I’m in love with the simple joy of a child and his cookie. My sweetheart does exactly what I asked. He doesn’t bite it. He smells it, loves it, licks it, holds it in his mouth, but doesn’t actually sink his teeth in. Of course, in the end, it was all his.
In the same set of photos, I found it impossible to crop out our dog, Peanut, looking up at me with a big smile on his face. I wasn’t going to give him a cookie, but he knew there was something fun going on.
So one of these days soon, when it’s not expected,
make a batch of chocolate chip cookies and see what happens.
Below, I’m sharing the classic, nut-free, chocolate chip cookie recipe I make for my family. I created this with inspiration based on two great recipes. I take from both the Nestle Toll House recipe my mom used when I was a child, and one from Ghirardelli. Want to know a secret? The recipes posted from either company are almost identical so these ratios are tried and true. I’ve just switched it up a bit, to suit my tastes.
The trick to a truly delicious cookie is in the chocolate used.
The better the chocolate, the better the chocolate chip cookie.
Mili’s Sweets Classic Chocolate Chip Cookie Recipe
2 1/4 cups unsifted, all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) salted butter, softened
3/4 cup sugar
1 cup brown sugar, packed
2 tsp pure vanilla extract
2 eggs, extra large
1 cup bitter sweet chocolate chips
1 cup semi sweet chocolate chips
(For my nut-free friends, I recommend Enjoy Life or Vermont Nut Free Chocolates. I have also used Ghirardelli.)
Gluten-Free Chocolate Chip Cookie Recipe
To make gluten-free chocolate chip cookies, I recommend substituting the all purpose flour with the same amount of gluten-free, all purpose flour. I use Pamela’s Artisan Blend.
You’ll also want to add 4 tablespoons of butter (1/2 stick), also softened, to the recipe above.
Preheat your oven to 375.
Beat butter with both sugars until creamy. Then add eggs and vanilla.
Incorporate by using the metal paddle attachment with your standing mixer at low speed. Never use the optional plastic scraping attachment to mix cookies. (It will break.) If you want to mix it the old-school way, use a big bowl and do it all by hand.
Gradually mix in the dry ingredients and save the chocolate for last.
Use an ungreased cookie sheet (or place a silpat onto your cookie sheet) and spoon on the dough. I use a large, heaping tablespoon but go with serving sizes that you are comfortable with. Give yourself some space, with no more than 8 cookies to be baked on the cookie sheet at a time.
I like my cookies crisp toward the outside and chewy toward the center. All chocolate chip cookie recipes will tell you to bake for 9-12 minutes. 10 minutes is the perfect time for my home oven.