I haven’t baked cookies in a while, seeing that I’ve been on a pie/cake/bread run, so for two get-togethers that were taking place this weekend, I made a double batch of chocolate chip cookies. These cookies that I adapted from Norene Gilletz’s (Canadian cookbook author and food consultant) cookbook, the Food Processor Bible, turned out to be the most decadent, chewy, delicious cookies I’ve ever made, or so says the feedback I received. Honestly, this is a recipe that should go in the cookie hall of fame.
But before I write the recipe, here are my tips:
1. Scoop these bad boys out with a 1/4 cup, cup, to maximize the height and proportions of these cookies. An ice cream scoop will also do. Tablespoons are too small, especially if you want cookies the size of a fist.
2. This recipe is an excellent base for additions. I actually made the recipe twice and on both occasions I added different things in. The first time I made the chocolate chip cookies and added in oatmeal and two types of chocolate chips. The second batch I added in pecans, shredded coconut (unsweetened), chocolate chips and oatmeal. You could totally make these cookies with just chips and nothing else. My point is that the base is open for interpretation and creativity.
Note-Recipe was adapted from Norene Gilletz’s The Food Processor Bible
1 cup butter
3/4 cup sugar
3/4 cup brown sugar (I used light brown sugar)
2 eggs (room temperature)
1 tsp of vanilla extract
2 1/4 cup of flour (I did 2 cups flour and 1/4 cup spelt flour)
1 tsp. baking soda
2 cups of chocolate chips (or whatever you want…)
nuts (if desired)
oatmeal (if desired, I put in about a cup- really eyeballed the proportions, while stirring at the end)
Preheat oven to 375 degrees F
Mix butter, both sugars, eggs and vanilla until blended together.
In a separate bowl mix flour, baking soda and salt (1/2 tsp).
Blend butter/sugar (wet ingredient) mix with flour (dry ingredient) until just blended. Do not over mix.
Now here is the fun part, stir in all the chocolate chips, oatmeal, nuts, coconut, dried fruit, etc…etct.. at this point.
Find your 1/4 cup cup and on a lined cookie sheet, scoop out your cookie dough. They do not expand too much so don’t be afraid of only leaving an inch to two inches between each cookie.
Bake for 10-12 min until the edges are brown and then remove from oven. They will continue to cook a bit once out of the oven and will become more golden brown once removed from heat. If you want it crisper, leave in for 13 minutes. I prefer a bit undercooked myself. Try it out yourself and let me know how you like it. They are AMAZING crowd pleaser for sure.