Chocolate chip cookie thoughts.
Tuesday, November 27, 2012 at 7:53AM
Sandra in cookies, in the kitchen

It is impossible to say how many batches of chocolate chip cookies I’ve made in my lifetime.  It’s a pretty big number, that’s for sure. 

Cookie PicRecently, I’ve found myself relying on the New York Time’s recipe—in large part because it makes a huge batch and we’ve entertained a lot this year.  But also because it consistently yields a yummy cookie that hits the right notes:  crisp, buttery outer edge; soft and chewy but cooked center.

My only mods are to add a bit more bread flour—anywhere between a couple tablespoons to a 1/4 cup.  I suspect this is because I don’t put in as many chocolate chips as suggested, thus I lose some bulk .  (My kids are not crazy for chocolate so I can go light with the chippers).  Also, I don’t go fancy on the chocolate, other than to mix in some dark chocolate with the semi-sweet.

If you haven’t yet tried this recipe, I think you should.  It’s definitely a keeper.  As for my own recipe, I hope to finalize it soon.  I wrote it for volume measurements and it turned out consistent results all summer.  But when I tried it in cooler weather, it was off.  I think it’s apparent I need to write it for weighed ingredients and so onto my to-do list it goes. 

Here are a few other favored chocolate chip cookie recipes.  Why more than one?  They each serve a purpose.

When I don’t have  have time to let the dough rest and/or just feel like using all purpose flour:  Savory Sweet Life’s Chocolate Chip Cookie.

When I’m in the mood for a browned butter version and using a saucepan:  America’s Test Kitchen’s chocolate chip recipe.

When I don’t want to use my stand mixer and am out of parchment paper:  Alice Medrich’s “My Chocolate Chip Cookies” via

I’ll add to this list through the comment section, as should anyone else who has a favorite (I can’t resist trying out a chocolate chip cookie recipe!).

Article originally appeared on three pumpkins little (
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