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!
- 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.