Sunday afternoons are bittersweet. One can positively reminisce on the events of the past weekend – getting together with friends and family, completing long-awaited errands and trying new restaurants. But it also comes with the dreaded anticipation of Monday morning. Thankfully, the chocolate chip cookies Gerard and I made this Sunday afternoon were perfectly sweet, with no bitterness at all.
First, let me introduce myself. I am Gerard’s older, wiser and much cooler sister, Nicole. I love to cook and bake, though I am not nearly as talented as Gerard. When Gerard and I were younger, our mom would describe us as “oil and water”… constantly at each other’s throats, bickering and squabbling over the smallest things. A few years ago, when I went off to college and had to learn how to cook for myself, and when Gerard became passionate about food, we began to cook together on my visits home, experimenting in the kitchen with various recipes found online and in cookbooks. Through our adventures in the kitchen, I would have to say that we’ve become something closer to peanut butter and jelly than oil and water. I like to think that Gerard and I complement each other in the kitchen – he is rational, strategic and thoughtful in the kitchen. I am a little more impulsive, and more willing to take risks (which, sometimes ends in utter disaster). Our bond has grown stronger and there is nothing that gives us more joy than cooking together for each other and our family.
The chocolate chip cookies we made this cold Sunday afternoon embodied exactly that. They were absolutely delicious – chewy, savory, sweet and just delectable. Below are the ingredients and steps we took in making the cookies:
CHOCOLATE CHIP COOKIES (MAKES ABOUT 20 COOKIES)
- 1 cup unbleached all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup finely chopped semisweet chocolate or chocolate chips
- Marshmallows (optional)
* Tip: If you like them crispy, use more melted butter for a more liquid batter so you can create a thinner cookie. Wait for butter to cool before combining.
- Preheat oven to 375°F. Adjust racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Melt butter in a small saucepan on the stove or in a microwave-safe container in the microwave. Let cool until barely warm to the touch.
- Transfer butter to a stand mixer fitted with the paddle attachment; add both sugars. Mix on medium speed until well blended, about 30 seconds. Add egg and vanilla and mix until completely combined. Scrape sides of the bowl with a spatula.
- Add flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate dry ingredients. Add chocolate; mix on low speed until evenly distributed. The dough should be slightly shiny and loose.
- Using a small ice cream scoop or tbsp measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 inches apart. Dampen the palm of your hand and flatten each cookie until about 1/4 inch thick.
- Bake for about 14 to 16 minutes, rotating baking sheets halfway through the baking time and changing shelves, until cookies are evenly golden. If desired, top the cookies with marshmallows at halfway rotating point.
- When cool enough to handle, transfer to wire racks (the cookies will get crispier as they cool).