Once again, the season for baking delicious little cookies has finally arrived. Though my classic favorites are always on the holiday cookie list, I enjoy experimenting with unique flavor combinations to add a hint of color and a bit of surprise. Inspiration reveals itself in many forms -the scent of fresh green mint leaves in my coffee, the mountain of earthy-colored hourglass pears at the market, the satisfying crunch of a sweet crisp apple…..and who can resist the deep captivating aroma of chocolate?
As my thoughts wander, I head into the kitchen to investigate the availability of potential cookie ingredients and spice adornment. A quick rummage though the cupboard and refrigerator reveals a bit of this and a lot of that but not enough of either. My plan to create a new spin on a classic cookie has come to a halt for the moment, but my urge to dip a homemade cookie into a cup of tea is unrelenting. What to do? What to make? Think simple, think easy, think comforting. The perfect solution: chocolate chip cookies.
My favorite recipe for this traditional cookie is by Kate Zuckerman from her book, The Sweet Life. The use of brown sugar produces a nice molasses flavor, resulting in a thin, crispy on the outside but chewy on the inside texture. In my opinion, the winning texture for the ideal chocolate chip cookie. Oh, I did throw in a dash of ground cardamom because I think it tastes superb with chocolate. With spice embellishment for the adventurous or just the chocolate for the purists, this cookie is the perfect match to a cup of tea, a glass of milk or simply a sweet bite on it’s own.
Crispy, Chewy Chocolate Chip Cookies
16 tbsp unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 egg, at room temperature
1 egg white, at room temperature
1 tsp baking soda
1/4 tsp salt
1 3/4 cups flour
8 oz semisweet chocolate chips (or chopped chocolate with 61-66% cocoa solids)
1/2 tsp vanilla extract
1 1/2 cups (6oz) chopped walnuts (optional.)
Preheat the oven to 350 and cookie sheets with parchment.
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minutes. Add the sugar and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6-8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and egg white and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1-2 minutes.
In a dry bowl, whisk together the baking soda, flour, and salt. Add the dry mixture, all at once, to the butter mixture. Using a rubber spatula, fold together for a few turns. With the mixer on slow speed, mix the dough until thoroughly combined, 1 minute. Add the chocolate, vanilla, and walnuts if you are using them. Scrape down the sides of the bowl and mix for another 30 seconds. The batter can be made up to this point and refrigerated, well wrapped, for up to 4 days.
Using 2 teaspoons, scoop the dough into mounds arranged 2 inches apart on the prepared cookie sheets. Bake until they are a light golden brown with darker coloring at the edges, 12-15 minutes. For a crunchier, darker, more caramelized cookie, bake a little longer. For even browning, rotate the cookie sheets during baking.
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Hi Elizabeth,
Thank you for stopping by and for the wonderful compliment.
These look amazing and I love all of your pictures of the cookies balancing on the glass of milk! They are just amazing!
Lynn,
The cardamom was great in the cookie – it’s also a delicious cookie as is. I always appreciate your thoughts.
Mariah and Milka,
I’m glad I was able to help!
Kate,
Thank you for stopping by my blog and for sharing such a perfect and delicious cookie recipe.
Thanks for the praise for my crispy and chewy chocolate chip cookies. I am so compelled by the chewy/crispy and caramel/molasses texture and flavor that I still play around with this recipe, endlessly trying for the perfect balance.
Yum! I’m always on the lookout for new and improved chocolate chip cookies. These look perfect.
I thoroughly enjoyed these cookies!! When can I have more? =)
I would never think of adding cardamom to chocolate chip cookies. That is why I love to visit different food blogs. All the interesting ideas out there. Plus, if you had added cardamom and it didn’t work I would know that, too! But, these cookies look amazing and the next time I make cc cookies I am going to add cardamom.
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