Simple Measure

I realized recently that though I’ve made two kinds of shortbread cookies for this blog, I haven’t written about the classic good ol’ chocolate chip variety.

Though I enjoy flirting with fancy cookie baking, my heart has always been with the humble chocolate chip. This cookie does not put on airs. It is what it is, and that’s why I love it.

Despite its simplicity, the chocolate chip cookie can be made badly. I know, because I’ve done it. I’ve baked them for too long, so that they come out hard and crispy. I’ve been impatient and used melted butter instead of softened butter at room temperature.

Let me tell you, if you think that doesn’t make a difference, you’re wrong. The point of using softened butter is so that when you cream it with the sugar, the sugar crystals aerate the butter to create volume. Melted butter results in flat, greasy cookies. Your friends will still eat them, but you’ll be disappointed, to say the least.

For me, the best chocolate chip cookie is soft and chewy, with as many chocolate chips packed in as the dough can hold. Fortunately, by now I’ve learned from my mistakes and can make a cookie that’s pretty near perfect.

I’ve adapted this recipe from the Better Homes and Gardens 75th Anniversary Cookbook (thanks, Mom!), but really there are only two tricks to good cookies, no matter what recipe you use.

First, chill the dough for at least an hour before baking. This keeps spreading (and flat cookies) to a minimum.

Second, don’t over-bake the cookies. Seriously, soft, chewy cookies only take eight minutes, maybe ten at the most in the oven.

Basic chocolate chip cookies

I love making these cookies because they respond so well to any additions you’re in the mood for. This time I added dried cherries instead of my usual espresso or peanut butter. They added a nice tart contrast to the chocolate.

2 sticks unsalted butter, at room temperature

1 cup packed dark brown sugar

1/2 cup granulated sugar

2 1/2 cups all purpose flour

1/2 tsp salt

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 12 oz bag of semi-sweet chocolate chips

1 1/2 cups dried cherries, or any dried fruit or nut that you prefer

1. Combine the flour, salt and baking soda in a mixing bowl. Set aside.

2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

3. Beat in the eggs and vanilla until combined. Add the flour in batches and beat until combined.

4. Stir in the chocolate and cherries until evenly distributed.

5. Place the dough into the fridge for at least one hour.

6. Preheat the oven to 375 degrees.

7. Line two baking sheets with parchment. Drop about a tablespoon of dough for each cookie onto the baking sheet. Keep about two inches between each cookie.

8. Bake for 8-10 minutes, or until cookies are slightly brown on the bottom. Transfer to a wire rack to cool.

This makes about 40 cookies.