Just last week, I interviewed a woman who claimed to make “the best chocolate chip cookies.” Not having tasted them, I can’t dispute her claim, although I happen to think that my chocolate chip cookies are pretty darn good, too.
Although the classic Toll House cookie is often the standard, there are many chocolate chip cookie recipes out there and just as many opinions about what people like in a CC cookie.
I tend to like a chewier cookie. Others prefer their cookies more crisp.
Some people like cookies that are thick; others like cookies that are thin.
When I was growing up, DotMom made chocolate chip cookies with a stealth factor. She surreptitiously included oatmeal in the dough in an attempt to make the cookies a bit healthier.
Later on, she discovered the chocolate chip cookie recipe that is the basis for an urban legend — a false urban legend. The story claims that a woman so enjoyed the cookies at her local Neiman Marcus department store that she asked for the recipe. She was told it would be “two-fifty” and gladly agreed to that charge. When she got her bill, instead of $2.50, she was charged $250. As her revenge for the outrageous charge, she resolved to spread the recipe far and wide.
The story isn’t true, but the cookies are delicious — and they also include oatmeal, although the oatmeal is blended.
This has been my favorite chocolate chip cookie recipe for many years, and it is the first recipe that I made last week with my new stand mixer. The resulting cookie is slightly chewy and completely decadent, due to the grated chocolate in the dough.
The grated chocolate, however, can be a bit of a pain (literally) to achieve. I always end up with scraped knuckles and melted chocolate all over my fingers. This time around, I blended the oatmeal in small batches in my “Bullet” blender and added small chunks of the chocolate at the same time. The result is powdered chocolate oatmeal.
(If anybody has any other ideas for grating the chocolate effectively, I’d love to hear them.)
Like many recipes, I can’t help but doctor the dough a bit: I usually add an equal amount of butterscotch chips to chocolate chips and about half a package of Heath toffee bits to these cookies.
I may have previously shared this recipe, but it’s worth a repeat. I think this is originally halved from the original recipe. It says it makes 60 cookies, but I believe I got more than when I made them recently. In my file, it’s labeled …
Mom’s Wonderful Chocolate Chip Cookies
Cream 1 cup softened butter with 1 cup brown sugar and 1 cup white sugar. Add 2 eggs and 2 teaspoons vanilla; mix to combine. Gradually add 2 cups flour, 2½ cups blended oatmeal, ½ teaspoon salt, 1 teaspoon baking powder and 1 teaspoon baking soda.
Add 12 ounces chocolate chips, 4 ounces grated Hershey bar and 1½ cups chopped nuts (optional).
Refrigerate 30 minutes. Roll into balls and place 2 inches apart on cookie sheet. Bake 6 to 8 p.m. minutes at 375 degrees.