Every once in awhile, I get obsessed with something.
It might be a particular kind of yarn (no surprise there, I’m sure), the perfect crocheted afghan pattern (which I’ve finally found) or an old cookbook I remember from the 1980’s. And I have to be careful since I’ve got the kind of personality that doesn’t let go of things like this easily. I know all too well what happens; I fall down into the rabbit hole of the Intertubes, never to been seen or heard from again.
This time it was a cookie. A chocolate chip cookie to be exact, and it was a recipe that my mom made for Christmas when I was in the fifth or sixth grade. They weren’t the typical, thin, crisp cookie, either. These were thicker, a little lumpy looking, and she used the mini-chocolate chips instead of the usual Nestle suspects. She stored them in those old-fashioned cookie tins and they were hidden in the coat closet in the basement. Of course I found them when I was poking around looking for my gifts.
I hope she’s not reading this.
In the meantime though, I made these a few weekends ago. This is one of those recipes that I’d been looking at for years, always saying, “You know, I have to make these.” There is a lot going on here that’s different. There’s whole wheat pastry flour along with regular white flour and dark brown sugar instead of the usual mix of white and light brown. And they’re not thin and crisp; they’re thick and hefty and a little bit chewy. If you like a soft-baked cookie, you’ll go nuts over these.
Big Chocolate Chip Cookies
- ¾ cup of unsalted butter, at room temperature (I used Earth Balance)
- 1 ½ cups dark brown sugar, packed
- 2 eggs
- 1 ½ cups unbleached white flour
- ¾ cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsps pure vanilla extract
- 2 Tbsp water
- 2 cups chocolate chips (I used chocolate chunks)
- 1 cup chopped walnuts and/or raisins (I didn’t)
- Preheat the oven to 375°. Line two baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs until well blended.
- In a separate bowl, whisk together the flours, baking soda and salt.
- Stir in the flour into the butter mixture, mixing well. Add the vanilla and the water and stir in the chocolate chips.
- Add the nuts and raisins if you’re using.
- Drop the batter by ¼ cup measures onto the baking sheet (this will make 3” cookies), leaving about 2” in between each.
- Bake for about 10 minutes, but check them around 8 minutes in. When they’re done, let them cool on the baking sheet for a few minutes, then put them on a cooling rack to finish.
- Enjoy! These are really, really good.