Remember that episode of Friends where Phoebe talks about her grandmother’s famous cookies? She said the recipe came from a distant French relative named Nestlé Toulouse.
I think Phoebe and I might be cousins.
But we all know I can’t leave well enough alone. I’ve tinkered with the classic, giving it a cinnamon-y signature and a bit of extra flour for texture that works better without nuts. Here’s is my version, with the changes highlighted in red.
2 ¼ cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
(Combine these dry ingredient with a whisk in a small bowl)
1 cup (2 sticks) butter, melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon high quality vanilla extract
(Beat in a large bowl until creamy)
Add 2 large eggs, one at a time.
Slowly beat in flour mixture.
Stir in 1 ½ cups semisweet chocolate chips, but no nuts
Now here’s where I get more specific than my friends at Nestle. They say to just drop the cookies onto the sheet with a spoon, bake at 375 degrees and you’re done. And you could be…if you want runny cookies. But you want perfection, yes? Here are my tips for getting the very best cookies.
*Refrigerate dough until it’s firm. Otherwise, it’s a sticky mess when you try to handle it. Try not to eat copious amounts of the dough. This will be hard.
*Use a ½ tablespoon to form evenly sized balls. Roll them with your hands, place on a baking sheet and freeze. This gets the butter extra cold, so it doesn’t run in the oven.
*Place frozen balls on a cookie sheet covered with parchment paper. Parchment paper mean no sticking and you can get the cookies off the baking sheet in a hurry. I’ve found that no more than 12 fit on a tray, unless you don’t mind a cookie collision in the oven.
*Bake for 8 -10 minutes or until light brown. I usually turn my pan about 7 minutes in so that the cookies are evenly baked. (My oven stinks, so this step may be unnecessary for you)
*Slide the parchment paper off the cookie sheet so they don’t continue to brown.
*If you have leftover dough, leave them in the freezer and pull it out on a whim!