I am a total sucker for a good chocolate chip cookie and baking has been my “therapy” of sorts these days. . . So, it’s no wonder that I have got these chocolate chip cookies down to a science. . . The next logical step? Share the chocolate chip love!
So, what makes a “good” chocolate chip cookie in my book? A very slight crispness as you bite into the cookie, followed by a satisfying chewyness with ooey-gooey chocolate. Mmmm mmmm. A major bonus? A dough that is salmonella-risk-free because it is made with absolutely NO eggs!! Yep. This stuff is even good with ice cream — forget the oven! (Or, if you’re feeling especially sinful, you can put a healthy scoop of this cookie dough in the bottom of your bowl, cover it with your choice of ice cream, then crumble one of the cookies over the top.)
These are the ingredients you’ll want to make sure you have on-hand before you get started:
- 1-1/3 sticks (2/3 cup) of room temperature sweet cream butter (UNSALTED)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1-2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons of water
- 1 cup chocolate chips, (I almost always use 1/2 a bag of Nestle Toll House)
The above ingredients make exactly 20 cookies for me — not two dozen, but 20 cookies. I suppose I could play around with the amounts, but why mess with a good thing?! (Afterall, maybe it would make two dozen if I didn’t nibble at the dough in between batches. . . )
Pre-heat your oven to 350-degrees. Then, in a large mixing bowl, using a fork, mix the butter, brown sugar, sugar, & vanilla thoroughly. In a separate bowl, mix the flour, salt, & baking powder. Add one-third of the dry mixture to the wet mixture & mix thoroughly. Repeat twice more until all of the dry mixture is added & everything is mixed well. Your dough will be very crumbly at this point. Do not let this alarm you! If you have doubts, you can always taste a pinch of the dough. See?! It tastes just like the cookie dough you know & love!
Next, add the water to get a touch of the moisture back into your dough that you need. It is important to stir immediately, once the water is added so that you get the proper consistency. Last, stir in the chocolate chips. Here’s where you can stop if you’re going to enjoy this on its own or with some ice cream or brownies (or both?!) Eat the dough as is, or chill or freeze it accordingly.
If you’re going to make cookies, however, use a small cookie dough scooper (or a tablespoon, if you don’t have one) to place the scoops of cookie dough onto a cookie sheet, approximately two inches apart. Don’t be afraid to use your hands if need be. . . There’s another benefit of this dough — it’s not nearly as sticky! Bake for 8 to 12 minutes, depending on your oven. Use a new room temperature cookie sheet for each new batch — do not put the dough on an already-heated cookie sheet; you will regret it later. (Or, go ahead & try it just once, so I can say, “I told you so!” :))
Allow the cookies to cool on the cookie sheet for a few minutes before trying to transfer them to a cooling rack to cool completely. Remember that the bottoms should be a slight golden brown, & the centers of the cookies may not look baked all the way through . This is absolutely okay; remember, the dough contains no eggs & this is part of what will keep the cookies chewy once they are cool.
Go ahead, indulge in one while they’re still warm. I’d say, pour yourself a glass of ice-cold milk, but I am mildly lactose intolerant & that’s just unnecessary! Do what pleases you, though. . . Let me know what you think! Yummy.