If you’ve dropped by Kitchen Kat more than once, you’re probably aware of my insatiable sweet tooth. Pies, cakes, candies and tarts. I love and make them all. What you might not know is that I am perpetually on the lookout for the perfect chocolate chip cookie. From Amy’s Bread, Birdbath, Levain and Jaques Torres to the less pricey offerings at Jack’s and Insomnia and the vegan version at Joe I’ve tried them all. You name the bakery or recipe. I’ve eaten the cookie.
Last summer, while in the thick of promoting Fish Market, I came across what may be the best chocolate chip cookie that I’ve ever had. Crisp, sweet, aromatic and with just a hint of spiciness, it was the cookie that I’d been craving. This divine treat came not from a professional bakery or The Joy of Cooking but from my friend Elizabeth’s sunny kitchen. I took a bite of one, devoured it and then reached for another and another and another. Before I knew it, I was covered in cookie crumbs and running late for a signing at Browseabout Books.
Ingredients for my favorite chocolate chip cookies
Earlier this month I visited Elizabeth at her Annapolis home where she made another batch of her fabulous cookies. This time she walked me through the process and shared tips for creating these crunchy, flavorful confections. Lucky me! Lucky you, too, for this week I’m passing along her recipe.
Before you get started, keep in mind a few of Elizabeth’s tricks. Beat your butter a little longer than you normally would before adding the sugar; you want it to be light in color and airy in texture. Regarding the sugar, use dark, rather than light, brown sugar; this adds a subtle richness and complexity to each bite. If you don’t want to eat all the cookies at once as I’m tempted to do, drop spoonfuls of the dough onto a parchment-covered baking sheet and freeze them overnight. You can then pop two or three frozen dough balls into your preheated toaster or conventional oven. They’re a quick, luscious sweet to enjoy after work, with friends who unexpectedly stop by or, in my case, anytime.
Spooning the cookie dough onto a baking sheet
ELIZABETH T’S CHOCOLATE CHIP COOKIES
Makes 4 dozen
2 cups plus 3 tablespoons all-purpose flour, plus more as needed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cup semi-sweet morsels
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a large bowl sift together the flour, baking soda, cinnamon and ginger. Set aside.
Using an electric mixer and large mixing bowl, beat the butter until light in color and fluffy in texture, about five minutes. Add the sugars and vanilla and beat until creamy. Add the eggs one at a time and beat until combined.
Add the sifted flour, baking soda, cinnamon and ginger and beat until well-combined. At this point, if you find the dough to be too sticky or if you prefer cake-like cookies, add another tablespoon or two of flour and beat until incorporated. Otherwise, stir in the chocolate chips.
Spoon rounded teaspoons of dough onto the baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, until the cookies are firm and golden brown. Allow the cookies to cool for 1 to 2 minutes on the sheets before placing them on wire racks to cool completely. Repeat with the remaining dough until all the cookies are made.