Chuck's Chocolate Chip Cookies

December 23, 2018

If you like a crunchy - no chew in these cookies at all - chocolate chip cookie, this is the recipe for you. 

 

Many will be aghast that I am publishing this recipe - it has been a closely guarded secret  for many a year. This recipe has been worked and reworked and ad-libbed by my father, Chuck, for years, so no two batches are exactly the same. He started with the recipe on the back of the Nestle's semi-sweet chocolate chips and "removed some of the bad stuff and added more of the good stuff."After either of us makes a batch we will call each other and give it a rating: "This was a 7, good taste but too chewy" or the horrific batch I first made after moving to Luxembourg "Dear god, this was 1, Dad.... spread way too much and became a single caramelized mess - completely uneatable!" or the ever so rare "This batch was a 10... angles are singing"

CHUCK'S CHOCOLATE CHIP COOKIES

Makes ~42-48 cookies

 

2 cups Flour

3/4 teaspoon Baking Soda

3/4 teaspoon Salt

3/4 cup Sugar

3/4 cup Dark Brown Sugar

2 sticks of Butter, Melted (228 g) 

1 Egg

1 Egg Yolk

1 teaspoon Vanilla 

1/8 teaspoon of Water

~1/2 bag of Nestle's Semi-Sweet Chocolate Chips (~175 g)*
 *This is always eyeballed and these measurements are best guesses on my part

 

Sift in a medium bowl the flour, baking soda, and salt. 

 

Melt the butter. While still hot add about 12-15 chocolate chips to the hot butter and mix it until the chocolate is (mostly) melted. 

 

In a large mixing bowl add the sugar, brown sugar. Pour the melted butter/chocolate mixture on top of the sugar and mix well. 

 

Add in the egg and one extra yolk, vanilla, and water then mix well. 

 

Slowly add in the dry ingredients and mix until it is well combined. 

 

Then add in the remainder of the chocolate chips and mix until they are distributed evenly. 

 

Place the bowl of cookie dough in the refrigerator for the amount of time it takes to heat up your oven. 

 

Pre-heat the oven to 350 F (175 C - conventional). 

 

Line the baking trays with parchment paper. I find it easier to lay the paper on the trays if you crumple it up into a ball and then lay it out flat. (this is a change to the procedure that I made and has not been Chuck-tested). 

 

Using two teaspoons, spoon out 12 cookies per sheet. (Next time I make these, I will actual weigh out how much a ball of dough is. For now, reference the photo below for a very inaccurate "eyeball" measurement - toddler hand for reference) 

 

Place one sheet in the oven at a time and bake at 350 F (175 C - conventional) for 6 minutes. After the 6 minutes are up, take the tray out, thump it hard to make the cookies spread out thin. Put them back into the oven for an additional 5-7 minutes. Watch them closely to make sure they do not burn. 

 

Pull the cookies from the oven and cool them on a wire rack. 

 

Once they are fully cooled, I like to put them in a ziplock freezer bag and freeze them. Not only does it make the cookies last longer (freshness), it also makes the cookies last longer (availability).  

 

 

 

 

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