Chocolate chip cookies are everything! The tasty morsels must be secretly stuffed with magical rainbows and unicorns because you can’t help but get the warm fuzzies when you munch on them. Yum! And I seriously wonder if you could alter the course of a discussion or even an argument by unexpectedly placing a freshly-baked chocolate chip cookie in front of your worst adversary. I imagine you’d receive a smile in the very least…and that’s a start. 😂
The chocolate chip cookie recipe that I always turn to for cravings, charity bake sales or gifts is adapted from Todd Wilbur’s version of the Mrs. Field’s cookie, a treat that I’ve enjoyed since childhood. There’s just something about a classic Mrs. Field’s cookie and the nostalgia that it engenders that’s indescribable.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
8 ounces dark chocolate (70% cacao or higher), cut into 1/4” pieces
Fleur de Sel, for sprinkling (optional)
Preheat the oven to 350℉. Sift the flour, salt and baking soda and give the dry ingredients a quick mix, then set aside.
To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar and light brown sugar. Cream on medium speed, then add the eggs and vanilla. Reduce the speed to low and add the dry ingredients.
Once the cookie dough is incorporated, add the chocolate pieces. Roll the dough into 1” balls and space the cookies 2” apart. I sprinkle the tops of the cookies with a little Fleur de Sel to balance the sweetness of the cookie dough but it’s completely optional.
If time allows, chill the cookie dough overnight to allow the flavors to meld or for at least 30-45 minutes. Then bake for 10-12 minutes or until the edges of the cookies are golden brown.