On the scale of sweet and savory I am definitely a savory girl. I have never been one to order dessert. I would much prefer a cheese plate or a second helping of french fries to end my meal than a sugary snack. When my sweet tooth calls I lean toward simple, classic treats like a chocolate chip cookie. And this recipe is by far my favorite indulgence. It is from the cookbook ‘Chocolate’ by Lisa Yockelson. I have made it my own by using locally aged bourbon barrel vanilla and a mix of milk chocolate chips and bittersweet chocolate chips. I almost always have a batch of dough in the freezer, allowing me to make one or two at a time. There is nothing like a homemade chocolate chip cookie, warm from the oven! Pair with a glass of red wine and I am one happy savory-girl in disguise!
Start by getting all of your ingredients out so they are handy. You will want the butter to be at room temperature. Begin by sifting your dry ingredients – one and three quarters cup bleached, all purpose flour, one quarter cup plus two tsp. bleached cake flour, one tsp. baking soda, and one half tsp. table salt. The sifting is very important to achieve a smooth consistency with the dough.
Add two sticks of unsalted butter (one half pound) and cream on a moderately low speed for three minutes.
Next, add two-thirds cup plus three tbs. light brown sugar, firmly packed. I used organic brown sugar and really liked the consistency. It seemed to blend better with the butter. Mix for two minutes.
The granulated sugar comes next – two thirds cup. Blend for two minutes until combined.
On to the eggs! You will need two and I break them in a separate bowl. Set the mixer on low and add the eggs one at a time, beating until they are incorporated.
Using a good vanilla really is important. You will taste a difference. This particular vanilla is aged in bourbon barrels and is wonderfully rich with hints of bourbon and oak. I think it gives a depth to the cookie that you don’t get with your run-of-the-mill vanilla. Regular vanilla works very well too, of course, just make sure it is a nice quality. I know it is expensive but unless you bake frequently it will last for several months. Add two tsp. vanilla and one and one quarter tsp. of hot water. Blend to combine.
It is time for the dry ingredients! Add them in two batches, mixing along the way and wiping down the sides of the bowl to make sure everything is blended and there aren’t pillows of flour hiding out.
Now for the star of the show – chocolate! I am a big fan of dark chocolate and prefer it to milk chocolate any day. This mix allows for a balance of bitter and sugary-sweet that goes wonderfully with the bourbon vanilla in the cookie dough. Add two cups of bittersweet chocolate and one cup milk chocolate. Or any combo you prefer – I am sure you won’t be disappointed!
Shape the cookies into balls (around golf ball size) and set them on a cookie sheet, making sure there is enough room between each cookie for them to expand as they bake. Bake at 350 degrees for 13-15 minutes. It may take longer, depending on the size. Allow to cool for three minutes and then move from the sheet. You can continue to let them cool or… this savory girl can’t help herself… just dig right in!
- one and three quarters cup bleached, all purpose flour
- one quarter cup plus two tsp bleached cake flour
- one tsp baking soda
- one half tsp table salt
- two sticks (one pound) unsalted butter at room temperature
- two thirds cup plus three tbs brown sugar, firmly packed
- two thirds cup granulated sugar
- two large eggs
- two tsp bourbon barrel aged vanilla (or another nice quality vanilla)
- one and one quarter tsp hot water
- two cups bittersweet chocolate chips
- one cup milk chocolate chips