Chocolate Chip Goodness

There’s been a serious ongoing project in our household regarding the perfect chocolate chip cookie, and I have been neglecting to keep you abreast of it, gentle readers. It’s involved many cubic feet of butter, tossed eggs, and heated debates over oven temperature, egg chemistry, and Ghirardelli vrs Toll House. Luckily we have boys to take care of egregious errors.

First, the perfect cookie needed to be defined. For me, it’s a medium sized, dense, chewy confection. One of the other housemates agrees, while another prefers a slightly crunchy outside. I don’t like things that crunch. Therefore, I have been attempting to create the perfect chewy cookie.

As a San Franciscan, I felt obliged to use Ghirardelli in my latest batch, despite the eye watering cost. It appears that I have developed the perfect chocolate cookie, through extensive yuppie research via Sunset, a small baking mistake, and…perhaps…the auspices of the Ghirardelli Chocolate Company.

Out of the oven, they were soft and wilted, and I crammed a few in my mouth just to check basics. They were, in fact, chewy, dense, and delicious. After allowing them to cool for a little while, I had a few more, and the qualities of perfection were retained. Assuming no boys come over tonight, I’ll be able to see whether they can stand the 24 hour test.

Actually…I’m not sure they will stand the 24 hour test, even without boys.

Preheat the oven to 400°

Cream 1/2 cup salted butter (please do not use margarine or unsalted or low fat butter replacement, or you will regret it) with 3/4 cup packed brown sugar. When fully mixed, add one egg, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract. Mix evenly.

Add 1/2 teaspoon baking soda and 1/4 teaspoon salt to the wet mixture. Then fluff your flour. Gently spoon out 1 1/4 cup of it. Do not dip the cup measure into the flour bag. Do not pack the flour. Do exactly as I say. Damnit.

Mix the dough until all ingredients are fully incorporated. Add 1 cup chocolate chips.

Spoon out in healthy dollops onto an ungreased baking sheet. I got 12 cookies on the sheet, three raw cookies in my stomach, and 1 chunk of dough in Loki’s stomach due to a kitchen accident.

Bake for 5-8 minutes, and pull out when the middles still look slightly pale and raw. The edges will have started to turn golden. Pull out and cool away from the stove for 10 minutes before moving the cookies to cooling racks.

Can you spot the baking mistake?

[chocolate chip cookies]