Baking 4 Six

I’ve made good, possibly The Best Chocolate Chip Cookies Ever before, but they are a bit time consuming & somewhat ingredient intensive definitely not good for last minute or when the chocolate-chip-cooking-craving hits. Besides, when I make chocolate chip cookies it’s typically last minute, I’m short on time, or it’s late at night so even though the other recipe is very good, I’ve never quit searching for one that I could “make” last minute, but that doesn’t “taste” last minute. Leave it to the Baking Illustrated crew to hit the mark!

For many years I typically used traditional Tollhouse cookie recipe, but aside from the fond memories while making the cookies*, they were certainly not my favorite cookie. However, this recipe has elevated my fondness for this classic cookie to somewhere near the top. Delicious, consistent results, and of course the perfect blend of crispy edges and chewy middles. Plus, the dough is not sticky and I really like the unique way the individual cookies are formed. You’ll have to read the recipe if you want to find out what I’m talking about

(**Every time I make chocolate chip cookies I think of my friend Tina. I met Tina when we were in high school and when we were amidst boy/teenage drama, in need of general cheering up or just because – we’d make chocolate chip cookies at her house. My favorite part aside from eating the dough, was mixing all the ingredients together – lucky for me, Tina didn’t mind scooping the dough onto the sheets; I’ve never really enjoyed dropping sticky dough into balls onto a cookie sheet. One of the most vivid memories of those days gone by was that Tina’s mom Pam would put the baked cookies on sheets of brown bags while they cooled.)

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Recipe slightly adapted from Baking Illustrated

This post has been shared with The Frugal Girls Chic ‘n Craft Party