I wanted to do this yesterday, because what better way to get over the middle of the week “ughs” than chocolate chip cookies, but I got wrapped up in painting and sparkles, as it goes. So, how about a little Thursday “WOO HOO! Tomorrow is Friday! OMG best ever super thin, extra crisp, chocolate chip cookies!!”.
Yeah, I thought so. You can’t really go wrong with that.
I have been baking TOO MUCH for everyone else. Bo likes his cookies thick and crisp, the kids like their snickerdoodles. You know what I like though? I like a cookie that snaps in your mouth and fills it will little bits of caramelized edges. I love just enough slivered chocolate that it swirls and marbles so you get a little hint in every bite, but not so much that it screams “OMG THIS IS A CHOCOLATE COOKIE”. There is a place for that, this cookie isn’t it. I love being able to taste the actual cookie… and I really love when I can toss in a handful of super tiny walnut pieces.
So, I set out to make MY version of the perfect chocolate chip cookie
, working off a recipe by Dorie Greenspan from her book Baking, From my home to yours, that she worked off of the Nestle Tollhouse recipe. So, there’s a lot of working off of working off going on here, but that’s why everyone has their favourite version. Dorie’s original is more thick, chunky, and chocolate heavy; mine is more cookie focused.
And, shocker, MY type of cookie just happened to be loved by everyone in this house. To the point where I couldn’t even get my pictures done before this started happening.
And this started happening.
So, hopefully you actually get to eat some of these before everyone else scoops them up on you!
Serving Size: 2 cookies
Amount Per Serving: Calories: 1047.62 Total Fat: 4.59g Carbohydrates: 200.26g Protein: 39.99g