It has taken me 27 years of life, 3 years of marriage, and 1 bambino, to realize that I am a cookie person. My parents have video footage of me at two, relentlessly begging for “cookie.” It was one of my first words. Growing up I always asked my mom if we could bake cookies from scratch. From scratch, was kind of a foreign concept in my household, and apparently even at a young age I had an infatuation with the idea. Now years later, I bake cookies for my family almost weekly. I lay awake at night dreaming up cookie combinations like, chocolate and cayenne, rose and honey, ginger and lemon, and so on. It seems so obvious that I am a cookie person, I have just overlooked this detail. Maybe cookies are so foundational, and such an obvious favorite, that they go unspoken of. They are comforting and loyal, both of which are endearing qualities, and yet as classic as they are, our preferences are as diverse as we are. Some prefer soft, chewy, sweet, salty, crispy, with nuts, or without nuts, and this is only the beginning of such preferences.
I’ve been so consumed with trying new cookies, that I have forgotten about the most classic and loyal cookie of all…chocolate chip. Smitten Kitchen’s recipe was always my go-to, and while I absolutely love it, I have not been convinced it was the one. I recently read this tutorial about perfecting the chocolate chip. Then soon after I saw this post on one of my favorite blogs, and I was inspired to find a recipe that we could confidently call our favorite. While I thrive off of trying new things, the whole point of this blog is to have a collection of our favorite family recipes, original, borrowed or adapted. I want to give Octave a book of our memories that surround food. I want to document and share recipes that are enjoyed so often, I can remember them by heart. I want a classic cookie that can be passed down generations. I want something constant that won’t change and evolve, like we do. While change is fresh and fun and always welcome in my life, I often find myself craving tradition and stability. In this season it seems this new cookie recipe may just be everything I have wanted. I will look no further, this is our chocolate chip cookie!
The Classic Chocolate Chip
Makes 2 Dozen
1 cup unsalted butter(room temperature)
1 cup+2 tbsp. cane sugar
1 egg(room temperature)
1 ½ tsp. vanilla extract
2 cups+3 tbsp. spelt flour
1 tsp. sea salt
1 tsp. baking soda
1 heaping cup of semi-sweet chocolate chips
Combine wet and dry ingredients and mix until just combined. Add in chocolate chips and mix until combined. Using a cookie scoop or a tablespoon, scoop out dough and evenly place on a baking sheet, lined with parchment paper. Bake for 9-11 minutes, rotating pan half way through.
A few helpful tips…
*Use the highest quality, most local ingredients you can find and afford. My favorites are, Bob’s Red Mill flour, Wholesome brand sugar, Simply Organic Vanilla, Organic butter from grass-fed cows, and the most local eggs you can find. The quality of ingredients really does make a difference, even when baked in chocolate chip cookies.
*Pulling the cookies out slightly underdone, and letting them cool completely, gives you the best of both worlds, slightly crispy on the edges and slightly chewy in the middle.
*As soon and you pull the cookies out of the oven, give the baking sheet a few taps on the counter. This helps them set and gives them the attractive lines, I am always striving to achieve