The first time I baked these Andy said, “These are the best chocolate chip cookies of all time!” The second time (tonight) I surprised him by making them on the DL and boy, the delight on his face – it reminded me when he was two as his eyes lit up when Sylvie was born. Anyway, after dinner he sat down with a giant one and said, “these cookies are magnifico!” He obviously loves loves loves them. Rob too – especially warm out of the oven. Greg’s friend Matt said that both cookies were equally good (when compared with Toll House) but said he couldn’t decide which was better. Greg and Sylvie too said Yum. My sis in law Kathy turned me onto these over-sized chips – thank you Kathy! She was able to buy them in Boston, but I could only find them online (Amazon). I never saw them before and well – I made the recipe on the back, and you know the results! Enjoy –
super chip cookie (from the recipe on the Guittard Super Cookie Chip bag):
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter (at room temp)
6 tablespoons sugar
6 tablespoons firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
10 ounces Guittard Super ChookieChips
1/2 cup walnuts (optional — I did not use…)
Preheat oven to 375 degrees.
Whisk tog the flour, salt, baking soda.
In mixer – using paddle, beat the butter until softened up – then add sugars and beat until fluffy. Scrape down and on medium speed, add the egg and vanilla.
Fold in the dry ingredients and chips.
Bake at 375 for 10-14 m – really depends on your oven and how many racks you are baking – and or if you use convection (then bake at 325). Bake until light gold (or more or less depending on your taste.)