The Best Damn Cookie In The Universe


Last night when I got home from work I was itching for a spectacular batch of cookies.

You see, the Everyman and I visited Sweet Flour Bake Shop on the weekend to make customized cookies, but the ones I made for myself just didn’t satisfy my cookie craving.  There was nothing wrong with them per se, I just didn’t figure out that they weren’t what I wanted until after we’d already left, negating my ability to correct my mistake with more cookies.

Since then I’ve understandably had cookies on the brain.  But, I had a very particular cookie in mind.  I wanted something akin to what I remember the Chewy Chips Ahoy from my childhood to be like, only not full of preservatives and trans fats.

Surprisingly, I don’t often (read: never) make plain chocolate chip cookies, so I was a bit stymied by the prospect of finding a place to start.  Usually I am seduced by wonderful additives like oatmeal and peanut butter, etc and never make it to the good old fashioned triple C (chocolate chip cookie).

But last night nothing else would do, so I hauled out all of my recipes and cookie books and started poring over my options.

After a while I found that an old (2001) printout of a recipe for big, fat, chewy 3c’s from All Recipes was the only chocolate chip cookie recipe I owned.  Perusing the ingredients list, I decided a few substitutions were in order and got to mixing.  Halfway through the beating process, I accidentally dropped a stainless steel measuring cup into the spinning stand mixer only to have it (and the half cup of flour it contained) come flying back at me, bent and confetti-like.  Luckily, (aside from the mess) it, the dough and the mixing machine seemed none the worse for wear, so I continued on.  Once the dough was combined, I stirred in what seemed like a ludicrous amount of chocolate chips (even after reducing the recipe’s 2 cup requirement by 25%) and started dropping dough by the heaped tablespoonful onto prepared cookie sheets.  By the time I’d formed the last cookie, there was close to half a cup of chocolate chips left on the bottom of the bowl, so I think the second cup of chips in the original recipe borders on superfluous and have thus edited it out.

20 minutes later, I had the piece de resistance.  Warm from the oven the cookies were sinfully delicious and meltingly tender, but even once they’d cooled they still maintained the chewy softness that is the hallmark of any triple c worth its salt.

Not noticing as I inhaled my cookie, the Everyman asked how long the cookies had to cool before he could have one.  Ha ha, sucker!  After doing a double take to catch me mid-bite, he finally helped himself to a cookie of his own and by the time he was done all he could ask was why I hadn’t made them sooner.

Honestly, I don’t know.  I feel I’ve cheated myself out of 9 years of awesome chocolate chip cookies by not trying this recipe until now.

Now that I have it though… watch out!  For those who are interested in the original recipe, it can be found at the link above, but here is the recipe after I got finished with it.

Foodie’s Fantabulous Triple C (Chocolate Chip Cookie)

1.5 c. flour

0.5 c. whole wheat flour

0.5 tsp baking soda

0.5 tsp salt

0.75 c. butter, melted

1 c. brown sugar, packed

0.5 c. sugar

1 tbsp vanilla extract

1 tsp vanilla powder

1 egg

1 egg yolk

1 c. chocolate chips, chunks, etc

Preheat the oven to 325*.  Line cookie sheets with parchment paper.  Cream together melted butter and sugars until smooth.  Beat in vanilla extract and powder, egg and yolk until light and creamy.  Slowly add flours, salt and baking soda to the bowl and stir until blended.  Add chocolate chips and stir to combine.  Drop dough by heaped tablespoon onto prepared cookie sheets, leaving 2-3 inches to separate each cookie.  Bake for 17-20 minutes, or until lightly browned around the edges.

Makes 18 cookies.

Until next time…

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