I cannot say the quest for the perfect chocolate chip cookie has ended. It’s just something I’ve been working on for some years now, and even though I can imagine the perfect cookie in my mind, I just can’t quite get it! Which is why this post is more of an invitation than a recommendation. Although I have a basic recipe I’ve been tweaking through-out the years, I am still struggling to understand whether it’s one particular ingredient, or a process I’m not getting right, or just the fact that chocolate chip cookies simply do not bake the same here in Germany. I beg you! Help me!
What better way to spend a snowy November day than watching the aftermath of the American elections, with the newly Elected-President Trump making all sorts of headlines, waiting as everyone on that side of the ocean wakes up to the chaos the news will ensue. And what better snack to have on such a day than the all-American beloved chocolate chip cookie! I have to admit, I carried a bag of Hershey’s chocolate chips all the way from Honduras on my last trip home. There’s something about Germany’s concept of “American” food they just cannot grasp. Sure, you’ll find American products here and there, with a big ole American flag on the packaging, assuring you it’s the real deal. We’ve been so terribly disappointed, I have given up all hope on anything here. So, yes, I am allowed to bring back certain random ingredients (that I know anyone else takes for granted), but are so missed and constantly added to my permanent to-bring-back list for the next trip across the ocean.
For the Cookies
- 1 cup (230g) of butter
- 3/4 cup (150g) of granulated sugar
- 1 cup (200g) of packed brown sugar
- 2 teaspoons of vanilla extract
- 2 eggs
- 3 cups (375g) cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt, plus more for sprinkling
- 2 cups (330g) of chocolate chips
After much research & reading, it seems everyone has their own ‘perfect cookie’. I am on the search for my own, and I know exactly what I want. Would love to hear about your recipes and what little secrets might be coming out of your kitchen (or your grandmother’s!).
Before you begin, allow the butter to come to room temperature, not necessarily melted. Beat it well with the sugars until very light & creamy, about 5 minutes with the electric mixer – which is recommended in order for the air to work its way into the mix. After making sure the sugars and the butter are well mixed, add the vanilla and the eggs until just well incorporated, do not over beat: mixing too much will make for stiff cookies.
Sift the flour, baking soda, & salt. Add to the mixture and mix by hand until just combined. Add the chocolate chips and incorporated them gently. Once the cookie dough is uniform, cover with plastic wrap and refrigerate for 24 hours. This is a must according to many professionals. Any less, and the cookies will never taste the same! I like to believe so, too. The dough can stay in the fridge for up to 72 hours, in case you want to work in batches or want three days of fresh cookies every afternoon!
When you are ready to bake, preheat the oven to 350°F (180°C). On a cookie sheet lined with foil or parchment paper, drop heaped tablespoons of cookie dough (or form rough balls for more even cookies). I usually bake 6 at a time. Sprinkle a tiny amount of salt on top, this will enhance the flavors of the cookie and will wake your taste buds up for a fantastic cookie tasting experience! Bake for around 12 minutes for this particular cookie size, making sure not to over-bake. They will seem soft and under-baked at first, but after cooling they become chewy and yummy. Let cool for 30 minutes, and enjoy!