I’ve never been the biggest chocolate fan, but everyone knows chocolate chip cookies are a gift from the goddess. Since childhood, I’d eat them when they were fresh and the aroma irresistible, but always thought they’d be better without the chips. No one ever agreed, and I never got around to trying to find the best recipe to convert. And then I met my wife. After I’d mentioned the idea randomly on a date, she surprised me with a batch. They were every single bit as delicious as I thought they would be. They have since become a staple treat in our house. We actually usually make a double batch - half dream, half traditional. We then bake a handful, and freeze the rest to be made fresh whenever we want a cookie or two. They bake a little more cakey if you cook directly from the freezer instead of letting them thaw. Otherwise, they are just how I like them - crispy edge, chewy center, and no pesky chocolate chips to distract you from the brown sugary saltiness.
Preheat oven to 375℉. Grease or line 2 baking sheets. Makes ~12 4 inch cookies
Whisk:
1 c + 2 tbsp all-purpose flour
.5 tsp baking soda
Set aside, then beat in a large bowl until blended:
½ c SALTED butter
½ c granulated sugar
½ c packed dark brown sugar
Add and beat until well combined:
1 large egg
½ tsp salt
1.5 tsp vanilla extract
Stir in the flour mixture slowly and mix until combined and smooth.
Fold in optional ingredients like:
½ c of almonds, walnuts, hazelnuts, sesame seeds, etc
1 c chocolate chips
½ c chopped dried fruit or coconut
Drop onto sheets in heaping tablespoons, 3 inches apart and in staggered rows. Bake until edges brown, about 10 minutes. Rest for a few minutes after removing from the oven, then finish cooling on a wire rack. I’ve made tiny bite size morsels to big plate-sized sharable versions of this recipe to equal delectability. Experiment with size, cooking times, butter temperature and starting temps to find your perfectly personalized dream cookie.
To freeze: Portion into balls 1-2” diameter, place on parchment-lined baking sheets, making sure they are not touching. Place in the freezer for 2 hours, then transfer to a freezer bag.
To bake: Remove desired amount from freezer bag, place on lined baking sheet and allow to rest 10-15 minutes before baking as directed.
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