I make very few desserts that are better than Chocolate Chip Cookies. This latest version was perfected by my sister-in-law, an excellent cook who enjoys experimenting with both classic and untried recipes. In this recipe she doubles the baking soda and leaves out the traditional baking powder. She also undercooks the cookies slightly so they will be soft and chewy.
Sue’s Soft and Chewy Chocolate Chip Cookies – makes about 36 cookies
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12-ounce package) semi-sweet chocolate
chips
2 tablespoons sea salt flakes (optional)
Mix the butter with the two sugars in a mixing bowl or a food processor until well blended. Add the eggs and vanilla and mix again.
Add the flour, baking soda and salt and mix until well blended. Add the chocolate chips and mix thoroughly.
Lightly rub 1 or 2 baking sheets with butter or use silicone baking mats or parchment paper to keep the cookies from sticking. Drop 12 2-tablespoon scoops of cookie dough on each sheet in small mounds, 3 cookies per row in 4 rows. Don’t flatten the dough. Bake each sheet of cookies, one at a time, for 7-9 minutes. By slightly undercooking the cookies, they will be soft and chewy. They will be brown but not dark brown. They will look not quite done, but by the time they look done on the top they’ve burned on the bottom.
After removing the baked cookies from the oven, let them cool on the sheet for 3 minutes. Then transfer them with a metal spatula to a cooling rack. Repeat until all the dough has been used up. When the cookies are cool, sprinkle them with sea salt flakes (optional).
Store the cookies in a tightly covered container.
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