I don’t often borrow cookbooks from the library since, let’s face it, I have enough of my own baking books to stock my own library but every once in awhile, when I’m itching to try out a new cookbook, the library is a no-risk option. I even more rarely check out electronic cookbooks since I like the paper format with pictures and everything. But this book was available and since I was being good about not buying anything that wasn’t nailed down when it comes to books and cookies, it seemed like a good idea to check it out. Literally.
Now y’all know I need another chocolate chip cookie recipe like a 3rd, 4th and 5th eye but of course, that’s the recipe I naturally gravitated towards. For one thing, I was having lunch with my friend Chocolate Chip Cookie Todd so he’s like my natural taste tester for chocolate chip cookies. For another, they’re just so easy to make!
Normally I like to use milk chocolate chips for all my chocolate chip cookies but I had a Costco-sized (72 ounces) package of semisweet chocolate chips so I went with that with the tacit understanding that since it’s not milk chocolate chips, I won’t really be tempted to eat more than the taste test cookie. See, that’s how I discuss portion control with myself.
This was a pretty standard cookie. Good when 10 minutes out of the oven and still warm but I don’t know that it was a standout for me. It isn’t as “pretty” as some of my more favored recipes for chocolate chip cookies are or as tasty. It was just….typical. And we know my baking snobbery doesn’t allow for typical very often. I’m glad I tried it but since it was just okay, I’m going to my other go-to recipes.
Of course, take my assessment with a grain of salt, knowing how picky I am. I brought a few of these to our church potluck this past weekend and the people who tried it raved about it. I even got a “this is the best cookie I’ve ever had” compliment. Huh.
½ cup dark brown sugar
½ cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup cake flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
- In a mixing bowl, cream butter and both sugars until smooth.
- Add egg, milk and vanilla extract until just combined.
- In a separate bowl, combine both flours with the baking powder and salt. Add to the creamed mixture. Stir in chocolate chips.
- Portion into golf-ball-size dough balls, cover and chill or freeze until firm.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place cookie dough balls evenly on baking sheet.
- Bake until cookies are lightly browned and middles no longer look raw, about 12-15 minutes. Do not overbake. Let cool for 2-3 minutes then transfer to wire rack to cool completely.