I find few greater joys in life than spending my afternoon baking an impressive dessert. From a homemade pie to macarons to cheesecake – I love a challenge. But about once a month the men in my life (husband, dad, brothers, probably soon my son) request that I just make chocolate chip cookies. They’re a comfort – and what they lack in fancy they make up for in deliciousness.
When Ross and I were first dating (nearly 10 years ago!) we decided one night that chocolate chip cookies would be delicious, but Ross lamented that we had no dough, so cookies were out. I remember trying very hard not to laugh at him when I explained that you can actually make dough. To be clear, his mother made homemade chocolate chip cookies all the time – he was just oblivious to the dough making process.
Don’t let the oatmeal deter you from this recipe – it just adds a little weight and you don’t truly taste it. Give it a try. I also exclusively use Ghirardelli bittersweet chocolate chips (in the brown bag) – they’re slightly bigger than standard chocolate chips and a little melty, but they taste absolutely phenomenal.
Chocolate Chip Cookies
makes about 40 cookies
2 cups flour
1 Tsp. salt
1 Tsp. baking soda
1.5 sticks of butter
1 cup light brown sugar
1 cup oatmeal
1/2 cup sugar
2 tsp Vanilla extract
2 cups chocolate chips (most of the bag – you can either use the whole bag or save the last 1/4 cup for a snack later on)
1. Preheat oven to 325. Sift flour, salt, and soda together. Melt the butter and beat with both sugars until smooth (1-2 minutes).
2. Add both eggs and vanilla and beat until incorporated. Add in flour mixture slowly. Fold in chocolate chips and oatmeal.
3. I use a cookie scoop to drop 2T blobs of dough onto the cookie sheet. Bake for 15-18 minutes until golden brown and allow to cool a few minutes on the pan. Store any leftovers in an airtight container, but they’re obviously best straight from the oven.
Source: adapted from America’s Test Kitchen’s Family Cookbook