I’m titling this post “OUR Ultimate Chocolate Chip Cookie,” because there are just so many recipes floating around cyberspace for THE ultimate CCC, and I mean, come on, CCC’s can be done in so many different ways, and everyone has their own kinda favorite, right?
Mr. Allie is a big fan of the flat, crispy CCC, a la Tate’s:
I, personally, love the LeVain style CCC; thick, soft, and gooey inside:
And, not surprisingly, (although infuriatingly), my kids always beg for the hard, candy-colored, loaded with preservatives and triglycerides version:
Sigh. It’s all about compromise, right?
Ok, so as anyone who knows me can attest, when it comes to cookies I am dedicated to the task. I’ve experimented with a lot of different recipes, trying to nail the perfect balance. After tireless research, I think I’ve hit the sweet spot with this one. It’s perfection, for my family. The trifecta:
1. Crisp Edges
2. Gooey Center
Cold, cubed butter goes into the mixer, with both brown and white sugars.
Beat just until well combined. If you overdo it, it will whip a lot of air into it, which will make the cookies spread too much in the oven. Check out this post for more tips on how to keep your cookies from spreading and losing their shape.
In go the eggs and vanilla…
…and the flour, oats, cornstarch, salt, and baking soda.
Now add in a really good quality chocolate (I love the Ghirardelli semisweet chips)…
“But Allie,” you might be wondering, “did you forget about the rainbow part?”
Child, please. You gotta trust.
As a part of my tireless research and practice, and as a true testament to the level of my food nerdiness, I have determined that mixing the rainbow candies into the cookie dough results in a melty mess of bleeding color that renders the final result completely unappealing. No, friends. Not on my watch. This will not do.
After scooping the dough, enlist the help of your rainbow-loving children to adorn the cookie exteriors with Dark Chocolate M&M’s.
That’s right. The M&M’s must be of the dark chocolate variety. I ain’t tryin to put no wimpy milk chocolate in my CCC’s!
Bake them for 10 minutes at 375 degrees, and cool on the baking sheet.
These are absolutely ridiculous, warm from the oven.
So much so, that they have planted the seed of food snobbery in my three-year old. Now, he only wants “HOT cookie.” “Mama, can you make this cookie HOT?”
These CCC’s are just begging to be bitten. Crisp, tender edges, lightly golden, and soft, chewy interior, with just a hint of rich and gooey, intensely chocolaty, and so pretty and fun to look at. Give them a try! I have a funny feeling that OUR Ultimate Chocolate Chip Cookies are going to be YOUR Ultimate Chocolate Chip Cookie.
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 3/4 cup slightly packed light brown sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 3/4 cups all-purpose flour
- 3/4 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- (1) 12 ounce bag semi-sweet chocolate chips
- 1/2 cup pecan pieces
- about 3/4 cup dark chocolate M&M’s, for garnish
- Cream the butter and sugars.
- Mix in the eggs and vanilla.
- Add the flours, cornstarch, oats, baking soda, and salt, and mix until combined.
- Fold in the chocolate chips and pecans.
- Drop onto parchment lined baking sheets, using a cookie scoop.
- Garnish the tops with M&M’s.
- Bake for 10 minutes at 375 degrees.