Goldie’s Cookies

10
Nov
2013

There are so many chocolate chip cookie recipes out there. All just a fraction bit different than the rest. I have a recipe called ‘The World’s Greatest Chocolate Chip Cookies’ (have it scribbled on a piece of paper, sorry not sure where the original recipe originated), which is a pretty big claim. Is there really a cookie that is the absolute best? Above all others? I’m still looking.

Oh yeah where was I, cookies! Needing something yummy and cute today as we’re going to visit our friends who have just had their sweet baby girl! Do I go ‘world’s greatest’ or try to take those to an even greater level? Of course mid recipe, I start changing things. I can’t help it. I’m always on the search of the absolute perfect anything and everything. So here goes…

Goldie’s Cookies
1 cup of softened unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, room temperature
1 tsp pure vanilla
2 1/4 cup of all purpose flour
1 tsp baking soda
1 tsp vanilla bean fleur de sel*
1 tsp ground vanilla beans or scrape the seeds from 1 pod
1 1/2 cups chocolate chips, I used a mix of chocolate and peanut butter chips

Preheat oven to 375. In a bowl whisk the flour, baking soda, salt and vanilla beans together and set aside.

In a kitchen mixer, or in a bowl with a hand mixer, beat butter, both sugars,eggs and vanilla for about 3 minutes until light and fluffy.

Slowly add in flour mixture and mix on low until combined. Stop mixer and stir in chocolate chips.

At this point you could drop by teaspoon on a parchment lined cookie sheet and bake for 10 minutes. Let cool for a few minutes and then transfer to a cooling rack.

For a little something extra, take a 10×15 cookie sheet, line with parchment and spread all the cookie dough.

You’ll want your flour close by to help the batter from sticking to your hands.

Spread it as best as you can and pop it in the oven for about 20 minutes. It will still be a bit soft in the middle but if the edges are getting brown its time!