The Hirshon Soft Chocolate Chip Cookies

Chocolate Chip Cookie Image Used Under Creative Commons License From bigoven.com

Citizens – today is National Cookie Day, and what recipe is more apropos to share with you on this day of days but the classic chocolate chip cookie? 🙂

Now – let’s get one thing clear. TFD *LOVES* soft and chewy cookies – crisp does NOT make an appearance in my lexicon when it comes to my favorite cookie of all time!

Since this is TFD, I have of course made this recipe my own in subtle but unique ways. I start by replacing some of the butter with coconut oil, which is not only good for you but adds the merest hint of coconut flavor that I find totally addictive. I also prefer to use vanilla paste as opposed to extract, and when it comes to my chocolate chips, only E. Guittard brand extra dark chocolate chips will do!

These will prove to be the finest chocolate chip cookies you will ever enjoy, my Citizens – follow the recipe with exactness and you will be well-rewarded with the ULTIMATE cookie! 🙂

Battle on – The Generalissimo

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6 tablespoons salted butter
2 tablespoons coconut oil
½ cup white sugar
¼ cup packed light brown sugar
1 teaspoon vanilla paste (preferred) or extract – you can buy my preferred brand of vanilla paste from Amazon here
1 egg
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup E. Guittard extra dark chocolate chips – buy them from Amazon here

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Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Repeat for coconut oil. Using a stand mixer or electric beaters, beat the butter and coconut oil with the sugars until creamy.

Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.

Preheat the oven to 350 degrees.

Place balls on a cookie sheet at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)

Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet.

Let them cool on the pan for a good 30 minutes – they will sink down and should stay soft for many days if kept in an airtight container. They can also be frozen. Enjoy with a tall, cold glass of organic, whole milk. 🙂

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