Not your Mom’s Chocolate Chip Cookies 2.0
Just warning you—I’m coming off a migraine while writing this post. Please attribute poor grammar, crazy talk, or confusing sentences to this.
Apple does it. They make revisions. My Mac is on version 10.6.6. So I’m gonna do it too. I’m revising my Not your Mom’s Chocolate Chip Cookie recipe. 2.0 here we go. It’s not that the last recipe was bad, but I thought it could use a little improving. I’m my own worst critic. You know how it goes.
The last recipe wasn’t sweet enough for me. But I fought and fought adding more sugar. 2 cups is kinda a lot. Eventually, I caved and gave it a try. 2 1/2 cups later, I’m not turning back. Sweeter is definitely better! And with that, my brain is spent. Sorry for the short post. The fog is just too thick. But not as thick as these delish 2.0 cookies!
Ingredients
Instructions
- Using a grater, grate chilled butter into a large bowl. Make sure to scrape out butter left on grater. If butter is too warm, stick it in the freezer for 5 minutes.
- Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
- Add vanilla and eggs, and mix until just combined. Again, do not over beat.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
- Stir in chocolate and crushed walnuts (optional).
- Take off your rings—you’re gonna need your hands for this. Gather dough into a large ball, as you would if you were making a snow ball. Place on pan lined with a Silpat or parchment paper. Only bake 6 cookies at a time, trust me on this. When I baked 12 at a time, they seemed to flatten out a bit more.
- Preheat oven to 365°. Meanwhile, place cookies in the freezer for 20 minutes.
- Bake cookies for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
- Allow to cool completely before eating. The doughy center will stiffen up a bit.
For step by step images, click here. Recipe inspired by Vanilla Sugar.
Those cookies look so soft and chewy!
And dense. Very dense!
Those look so good! I love your blog!
Hazel
Thanks for stopping by! I love your name by the way! So pretty.
These look delicious. Very interesting how you grate the butter, I might try that. Either way, they look great
Grating, melting, creaming—they all turn out a different consistency. I wish I knew the science behind it all!
Looks delicious! Of course, ALL your recipes do! xx
You are the sweetest Lisa!
I’m so excited to try these soon. They’re very attractive!
I’ll be back to let you know how fast they were eaten
Please do tell. Happy cookie making/eating!
Well I made these yesterday, and I’ll be keeping this recipe! I did have to lower the oven temp just a tad and only bake them for 15 minutes as they were getting too brown. They’re sweet, thick, and delicious though!
So glad you liked them!! Isn’t that crazy that ovens are so different. It seems like half the battle of baking is knowing your oven. Happy cookie eating!
[...] adventurous in the kitchen. I’m happy with vanilla cake, brownies, vanilla ice cream, and chocolate chip cookies. Some call it boring. I call it classic. Like pearls. Finally, I’m a lover of simplicity. I [...]
I have made these twice now and they are fantastic! I’ve also tried the recipe with less sugar and it just doesn’t compare. These are the kinds of cookies that when I bite into them I say, ‘damn that’s a good cookie. I can’t believe I made that.’ My husband can’t stay away from them. I’ve followed your blog for a while now and really appreciate it!!! I’m hoping to try your decorator cookies for Thanksgiving.
Whitney, your comment made my day! I love the response these cookies evoke. They make me cuss too
Hope you love the decorator cookies just as much!
I forgot that I bookmarked your 1.0 recipe a while ago, and just found it again and am excited to try your 2.0 recipe! I’m also obsessed with Carol’s cookies, my favorite’s the toffee one, soooo good. Thanks for giving me plans for the long weekend
[...] UPDATE: I have tweaked the recipe to add more sugar. Click here for updated recipe. [...]
Hi Martha,
I tried the recipe and for some reason they’re turning out huge. I’m only putting 4 cookies in a pan and they’re spreading over 6″. The cookies are still thick though. Roughly how many inches are the snow balls that ypu make? Was watching Carol on YouTube and her employees are making massive snowball size cookies.
I still can’t get mine to look like a”bun”. Your help would be greatly apprecisted!
Thanks
Jassim
Hey Jassim, the cookies are usually about 2.25″ in diameter before baking. They spread to a little over 3 inches while baking. Hope this helps!
Hi Martha,
I was actually baking the cookies at 12AM, and my problem didn’t start until 1 AM imagine the hysteria and delirium happening all at the same time. It was comedy hour in my kitchen yet I was screaming as oppsed to laughing…anyway, I emailed you at 1:30AM my time hence all the typos!
Thank you so much for your lovely post! My fam is going nuts over these cookies (and let me tell you they’re extemely happy that the cookies are 7″ big).
Keep up the great work!
Jassim
*extremely! lol…
Those look very good! I just posted my verson of Chocolate Chip cookies and have been checking out other blogger’s recipes! I love how many cooking bloggers there are these days! Between the blogs I follow, my own blog and Pinterest I better upgrade my internet package! {hehe}
Off to look at your beautiful blog more….
Made these and they turned out perfect! They taste just like a Carol’s cookie…texture wasn’t exactly the same, but my husband actually said he liked these better than Carol’s!