What is it about cookies with a bit of chocolate that’s so comforting? When I lived in England, a cup of tea and a choccie biccie could cure almost any woe. In America, it’s chocolate chip cookies, which in my house we call “natural antidepressants.” There are a million ways to make them! You can make them fat and soft and cake-like. Or crispy and crumbly. You can add nuts, or oats, or fruit. You can use white chocolate chips or add butterscotch chips. I like mine thin and dark and intensely flavored – crispy on the outside and chewy on the inside. More like candy in some ways!
How do you like yours?
Here’s The Coup’s Wear Clean Draws. A tenuous connection, I know, but he calls his daughter his “cookie,” so this song has been in my head since I started thinking about cookies this morning. And I love it so much!
My recipe for my perfect chocolate chip cookie after the jump…
1/2 cup (one stick) unsalted butter, softened
1 cup (heaping!) brown sugar
2 t. vanilla
1 cup flour
1 t. cinnamon
1/2 t. salt
1 t. baking soda
1 cup dark chocolate chips (Your cookie will only be as good as the chocolate chips you use. I use Ghirardelli)
Preheat the oven to 350.
Cream the butter and sugar together. Add the egg and mix well. Add the vanilla, mix well. Add the flour, cinnamon, salt and baking soda. Mix well. Add the chocolate chips.
Drop by teaspoons on lightly buttered baking sheets. Leave a few inches around them – they will spread out.
Bake for about 10 minutes, until they’re flat and dark, but not burnt. Let them cool on the sheets for a second, and then on a drying rack. They’ll crisp up as they cool.