I’m turning 30 this year, and all around me my friends are pairing off and beginning to start families of their own. What once seemed way far in the future is now something that I find myself wondering about. When will I start having kids? What will it be like having a family? Will I be able to function on that little sleep and be patient with that much to do? Will I be a good mom? It makes me think a lot of my own mom and dad, and everything they did for me and my brother and sister.
For Mother’s Day, I decided to honor my mom with a simple chocolate chip cookie. Memories from my childhood are tied to this food like the smell of fresh bakes cookies saturates your kitchen. Hovering around the kitchen on sunny afternoons, watching her make the dough. Hoping will all my heart that it was my turn to “lick the bowl”, using a spoon to scrape every last bit of dough out of the empty bowl, though there was always a chunk she mysteriously left at the bottom. The smell of cookies coming out of the oven and the tantalizing wait while they cooled. The search for the one with the most chocolate chips. And then another.
I’ve tried out so many cookie recipes only to be disappointed over and over again. When I found this one by Gimme Some Oven I knew I had found a winner. It is soft and chewy and just perfect. I modified it slightly to my taste, namely upping the salt and the chocolate chips. So, so good.
In baking these cookies, there are a few things that are very important.
1. Butter must be at room temperature, and you must cream it until smooth. Give it 3-5 minutes in your mixer to really get a smooth creamy mixture.
2. You need to throughly cream the sugars with the butter. We’re talking another 2-3 minutes.
3. Combine and sift your dry ingredients together before adding them to the dough. This allows for even distribution and a smoother dough.
4. Let the dough rest. This trick is tried and true. With 24 -7 hours of rest time in the fridge, your cookies will be that much better.
If you do this, you’re guaranteed a great cookie. A simple cookie, yes, but there’s a reason this is a classic. Go make some memories!
The Favorite Chocolate Chip CookiePrint Recipe
- 2 sticks of unsalted butter, at room temperature
- 1 cup dark brown sugar
- 2/3 cup white sugar
- 2 eggs
- 4 tsp vanilla extract
- 2 teaspoons baking soda
- 4 teaspoons corn starch
- 3 cups all purpose Flour
- 1 tsp salt
- 2 cups chocolate chips (I prefer dark chocolate)
First, cream the butter until smooth in a stand mixer with the paddle attachment, 3-5 minutes. Add the sugars, scraping down the sides, and mix until smooth. Add the eggs one at a time, scraping the sides after each addition. Mix until the mixture is light and smooth, about 2 to 3 minutes. Add the vanilla.
Combine the dry ingredients into a bowl, mix and sift to combine. Then, add the dry ingredients into the mixture. Mix to combine, but do not over mix. Lastly, add the chocolate chips into the mixture and mix just to combine. Cover with plastic wrap and place in the refrigerator for at least 24 hours.
Preheat the oven to 350°F. On on a greased cookie sheet, roll the dough into little balls, around 1 - 1.5 inches in diameter. Bake for 10 - 12 minutes or until the top looks dry and edges a golden brown. Allow to cool for five minutes on the cookie sheet, and then move the cookies to a cooling rack... or into your mouth!
You can bake them right away if you wish (I always bake a few!). They will still be delicious, but you will notice a difference if you have the patience to wait a day!