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!
Not your Mom’s Chip Cookies 2.0
makes about 18 cookies; recipe inspired by Vanilla Sugar
For step-by-step images, click here.
8 oz. (2 sticks) unsalted butter*, chilled
1 1/2 c. granulated sugar
1 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. AP flour
3/4 tsp. sea salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
12 ounces (2 c.) good quality semisweet chocolate chips
1 c. crushed walnuts (optional)
1. 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.
2. Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
3. Add vanilla and eggs, and mix until just combined. Again, do not over beat.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
5. Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
6. Stir in chocolate and crushed walnuts (optional).
7. 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.
8. Preheat oven to 365°. Meanwhile, place cookies in the freezer for 20 minutes.
9. Bake cookies for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
10. Allow to cool completely before eating. The doughy center will stiffen up a bit.
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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!
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