If you were to inquire with my close circle about what defines me, they would unequivocally point to my chocolate chip cookies—an unmistakable signature in my culinary repertoire. These cookies, incidentally, happen to be my husband's cherished Christmas delight. I mean, who can resist the allure of a freshly baked, warm chocolate chip cookie straight from the oven? Over the years, my cookie craft has undergone a fascinating evolution.
The origin story dates back to when my high school sweetheart embarked on his college journey a year ahead of me. In a commitment to keep the flame of affection alive, I pledged to dispatch freshly baked cookies every week. I would meticulously wrap them in aluminum foil, envisioning their arrival at his dorm still radiating a hint of warmth two days later.
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Fast forward to the 1990s, during my tenure at L.L. Bean, where the discovery of a local gem, the Old World Deli by the Big Indian on Route 1, led me to a newfound appreciation for chocolate chip cookies. The crispy edges and gooey centers of their cookies became a perplexing enigma that, twelve years later, I unraveled when I took a job at the deli. The secrets to achieving this magical combination lay in meticulous measurements, strategic chilling of the dough, and a unique baking process.
The transformative journey began by converting the Toll House recipe's dry ingredients to precise weights, marking the onset of my commitment to measuring ingredients by weight. Chilling the cookie dough before baking became another crucial revelation. Using an ice cream scoop, I crafted uniform dough balls, freezing them on a parchment-lined baking sheet for a minimum of two days. No instant gratification here—patience is the key.
The pièce de résistance lies in the baking process. Frozen cookie balls, meticulously arranged on half sheet pans, undergo a 16-minute bake at 375 degrees, with a strategic pan rotation at the 8-minute mark. The result: cookies boasting crispy brown edges and a slightly undercooked middle. Leaving them on the hot pan to complete baking adds an extra touch to the process, ensuring a supply of frozen cookie balls ready to fulfill impromptu cravings.
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Amidst the challenging times of the COVID shutdown, I embarked on a mission to spread joy. A Facebook post called for nominations to deliver 40 chocolate chip cookies daily to essential workers, a small token of appreciation for their selfless dedication. This initiative expanded post-COVID, with cookie deliveries reaching recipients nationwide and monthly mailings based on nominations. The cookies even hit the streets of Portland during the holidays, bringing cheer to the homeless and sheltered communities. Additionally, I donated my coveted cookies to auctions, contributing to fundraising efforts for various Portland-based nonprofits.
As a culmination of these experiences, I share with you my cherished chocolate chip cookie recipe. This Nestle Toll House-based creation, adorned with a bit more vanilla extract, demands a scale and a trigger-release ice cream scoop. Plan ahead—these raw cookies require two days in the freezer before they can embrace the warmth of the oven.
Chocolate Chip Cookies Recipe:
Makes about 20 cookies
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Ingredients:
1 cup (2 sticks) salted butter, room temperature
6 ounces light brown sugar
6 ounces granulated sugar
2 eggs, room temperature
1 ½ teaspoons vanilla extract
12 ounces flour
1 teaspoon salt
1 teaspoon baking soda
12 ounces semisweet chocolate chips
Instructions:
In a mixer, blend softened butter with sugars until creamy.
Add eggs and vanilla extract, blending for 10 seconds.
Whisk together flour, salt, and baking soda; slowly add to the
mixer.
Once well combined, stir in chocolate chips.
Scoop cookie dough using a 4-ounce trigger-release ice cream
scoop onto a cookie sheet. Freeze for 2 days.
Preheat the oven to 375 degrees F when ready to bake.
Bake for 8 minutes, reverse the cookie sheet, and bake for
another 8 minutes.
Adjust baking time as needed; cookies are done when golden around
the edges but still appear slightly undercooked in the middle.
May this recipe be the bearer of sweetness and love in your life.