Ladies and gentlemen, my baking prowess has been issued a challenge.
The other day I brought a batch of vegan oatmeal raisin (and chocolate chip and pecan and cinnamon) cookies in to work for everyone, which is a fairly regular occurrence. A few people stopped by my office to say thank you, which is also quite normal. And then the new metallurgist came by, and started telling me a story.
When he was in college, he dated a girl who allegedly had no redeeming qualities except for her ability to make the best chocolate chip cookies ever. For this reason alone, he stayed with her for five months. (I questioned why he didn’t just get the recipe and break up with her, but he said that college boys are not so logical – which aligns quite well with my own memories of my time at UBC). Anyway, it seems that in comparison with these legendary cookies, mine were “pretty good.”
It turns out I’m not one to settle for “pretty good,” and my competitive streak was ignited (do you like how I say that as if I’m not always competitive?). I resolved to beat this poor girl’s chocolate chip cookie. I of course have my own go-to recipe for chocolate chip cookies, but this time I felt like I had to go above and beyond. To me, the perfect chocolate chip cookie cannot be vegan (sorry, D); it needs to be buttery and crispy on the outside, and chewy in the centre. It can’t be cakey, and it has to smell like childhood.
Most chocolate chip cookie recipes are very slight variations on the same ingredients, so I threw together my own recipe based on three or four others, and ended up with something that I think is pretty much perfect.
And at the end of the day, Rob got more cookies – delicious, best-ever chocolate chip cookies – out of the deal. Which was probably his intention all along.
Well played, sir.
Chocolate Chip Cookies
one cup European style butter, at room temperature (European style butter is higher fat / lower water than regular American butter. If you can’t find European style, American is fine)
one cup granulated sugar
one cup packed light brown sugar
two teaspoons vanilla
one teaspoon baking soda
two teaspoons hot water
three cups all-purpose flour
half teaspoon sea salt
two and a half cups chocolate chips (I used two thirds cup each of dark and white, and the rest milk)
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and sugars. Beat in eggs, one at a time, and vanilla until well mixed.
Dissolve baking soda in hot water, and add along with salt to wet mixture. Sift in flour, and mix until just combined. Fold in chocolate chips.
Drop by large spoonfuls onto baking sheets lined with parchment paper (these will spread so leave some room between cookies).
Baking time will depend on how large your cookies are; mine took about 16 minutes. If possible, serve warm.