Yup. You read that title correctly.
I'm a bit of a cookie junkie. A fan. An aficionado. A chocolate chip cookie-aholic if you must. I have baked and consumed more cookies than I would ever like to count, and many of them from different recipes. I take copious notes. I print recipes and highlight them. I then keep the bad ones, just to be sure I never accidentally print and bake them again. This week, with all of the madness swirling around, I needed to do some baking. Chocolate chip cookie therapy.
I pulled out my hot mess of a binder, full of scraps from magazines, torn out newspaper sheets, and print-outs by the dozen. Inside was a recipe I had photocopied from a cookbook belonging to my old boss. I had written in a few changes, and remembered that they were pretty good. Of course, I was missing a few things, so I had to change it up. And I was oh so pleasantly surprised. Right from the oven they looked promising. Aren't they pretty? Then I ate one. Crumbly, not to sweet, ultra chocolatey bliss. I will never use another chocolate chip cookie recipe again.
My New Favorite Chocolate Chip Cookies
2 sticks unsalted butter, at room temperature
3/4 cup raw sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups Bob's Red Mill White Whole Wheat Flour
1/4 cup whole wheat flour
1 tsp. almond extract (Yes. Almond. NOT vanilla!)
2 cups semi sweet chocolate chips
Preheat your oven to 375 degrees. Line baking sheets with parchment. In the bowl of a stand mixer, beat butter and sugar until fluffy and pale. Add egg and almond extract and beat until just combined. Sift flour, baking soda, and salt and add to the mixer at low speed. Scrape the bowl and mix until just combined. Fold in chocolate chips. Drop dough by rounded spoonfuls onto prepared baking sheets and bake for 12-14 minutes or until golden. Allow to cool for five minutes on the sheet before transferring to wire racks.