Today is day 2 of the Chocolate Chip Cookie Throw Down and we are talking about Shelly from Cookies and Cups’ favorite chocolate chip cookie.
As stated yesterday, there were a few reasons this cookie was added to the list. Firstly, I’m a fan of the blog and it’s one I’ve seen floating around pintrest. Secondly, it has some different and interesting elements – mini chocolate chips, a combo of light AND dark sugar, and coarse sea salt.
So let’s get to it! How did it fare??
Let’s start with the dough. I’m not sure that I’d know if you didn’t tell me there were two types of brown sugar – simply because I don’t have a sophisticated enough palate. But it was certainly tasty and seemed to give more depth of flavor. It left me wondering how it would be when baked.
The answer – a delicious cookie! Definitely moist and chewy when cooked right – just like I like it! When baking cookies, there’s a fine line between cooking enough, but not too long in order to get the right amount of chewiness. It also has great flavor. And if you are into sweet and salty, the salt in this cookie definitely comes through, even after being baked. There is sweet and salty in every bite!
And for the most important thing – the chocolate! We had differing opinions between our taste testers on this one. My father-in-law loved the mini chocolate chips, but he also preferred to not have big chunks of chocolate because he felt like they were too much chocolate. The rest of us prefer the bigger chocolate chips or chunks. While there may be more chocolate for every bite, it’s not as in your face as a full-sized chocolate chip or chunk is, so for some it felt like the chocolate got lost a bit. For those that like to really taste the chocolate in a big way, this cookie would be improved with regular sized chocolate chips.
As for the recipe itself, this one is solid. Nice and simple, no crazy or prolonged steps here! And the ingredients are pretty standard. No special flours or additional ingredients, unless maybe you don’t normally have all 3 types of sugars on hand – but I usually do so it works for me.
So there you have it! This is another delicious cookie. Here’s the defining traits of this cookie for me – sweet and salty, soft and chewy (unless you cook it a little longer for a crunchier cookie) and chocolate that is not so ‘in your face.’ Definitely a good one to try!
That’s it for today! Tomorrow we move on to the cookie from Bake Your Day.
Chocolate Chip Cookies from Cookies and Cups
1 cup butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup sugar
1 tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 12-oz bag mini chocolate chips
1. Beat the butter and sugars together until light and fluffy, 2-3 minutes.
2. Add flour, baking powder, baking soda and sea salt and mix on low until incorporated.
3. Stir in chocolate chips.
4. Wrap dough in clear wrap and refrigerate overnight.
5. When ready to bake, preheat oven to 350 degrees.
6. Make dough balls of about 2 tbsp and place on cookie sheet covered with parchment paper.
7. Bake for 8-10 minutes or until edges are just golden.
8. Remove from oven and let cool for about 2 minutes before transferring to a rack to cool completely.
NOTE: For a crunchier cookie, cook 1-2 minutes more.
Recipe from Cookies and Cups
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