Tweaking a Classic: Chocolate Chip Cookies

 
When I cook I cannot resist the urge to tweak a recipe - even when it's a classic. Yet, I also believe in the motto that if it's not broken, don't fix it. The following recipe for chocolate chip cookies is a compromise. We all know the familiar tollhouse recipe we grew up baking and eating, and there is no denying its perfection. However, over the years I have tweaked and experimented, adding oats, an extra egg, using more brown sugar, less brown sugar, fiddling with light or dark brown sugar. Tiny tweaks, but enough so that I have a recipe that satisfies me.

I combine both semi-sweet and dark chocolate in these cookies. The dark chocolate is grated or finely chopped, so that the small pieces fleck the dough, imparting a hint of chocolate without extra sweetness in every bite. 

Chocolate Chip Cookies

Makes about 36 - 2 inch cookies

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup (6 ounces) semi-sweet (60%) chocolate chips
3.5 ounces dark (72%) chocolate, finely chopped

Preheat oven to 350 F. (180 C.) Combine flour, baking soda and salt in a bowl and mix well. Place butter and sugars in a bowl of electric mixer with a paddle attachment. Cream until light and fluffy. Add egg and vanilla and mix until fully incorporated. Stir in flour and mix well. Add chocolate and stir to combine. Place rounded tablespoons of the batter on baking trays lined with parchment paper. Bake in oven until golden brown, about 12 minutes. Cool on rack.

If you like this, you might enjoy these TasteFood recipes:

 Chocolate Coconut Cookie Bars

Chocolate Oblivion Cookies

Ginger-Spiced Molasses Cookies

 

Comments

[Alanna - Kitchen Parade]

Oh I love these tweaked recipes!

Did you by chance try the version where you let the dough rest in the fridge for a day or more? That one has me fascinated ...

[Lynda]

I haven't tried that one Alanna - interesting. The trickiest part would be not eating the dough while it rests.

[Louisa]

Yum! These looks absolutely delicious.. bookmarking this one :)

[Steve]

YUM...these look terrific. I have but one question: when these are cool, are they chewy or crisp? I can totally see making these with a few walnuts or pecans tossed in for good measure. Thanks for a great recipe. - S

[Lynda]

Steve, these are decidedly chewy. Nuts are a great addition, too, but have been vetoed by one 12 year old member of our family.