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David’s Super Chocolate Chip Cookies

DavesChocChipCookies200x132I have to admit, this isn’t one of my recipes. My friend David Amundson discovered it, quite by accident. David was making up several batches of Nestle’s® venerable Toll House® cookies. On the last batch, he made a mistake and only used one stick of butter instead of the two sticks called for. He didn’t notice the problem until it was too late, but the cookies came out tasting better than the rest of those he made that evening.

He told me. I tried it. It’s now my favorite cookie recipe and my family loves them.

The cookies are chewy and very sweet (great for sugar-holics). If you prefer doughy or crisp chocolate chip cookies, this isn’t for you. They maintain their consistency if left out or sealed up in a cookie jar.

Make up the dough a day ahead of time (see below).

This is one of the times that I don’t eyeball or experiment with ingredients. Otherwise, I get unpredictable results (although there are ways to kinda predict the outcome). If you’re feeling adventuresome, go ahead and experiment.

You can modify the recipe yourself or go with the following (with some helpful comments added):

Ingredients:

Combine flour, baking soda, and salt in a bowl.

In a larger bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. [You’re going to have trouble here. With only one stick of butter, things are going to get grainy and could jump out of the bowl. When the going gets rough, you might want to stop and mash some of the stuff down with a strong spoon (and a strong wrist). Try to keep the mixer speed down (mine thinks “slow” means “hurry back to the barn”) ]

Add eggs, one at a time and beat well after each one [things get better now and you can loosen the reins on your mixer].

Gradually beat in the flour mixture (a good time for a dough hook if you have one, otherwise rein in the mixer again).

Stir in the chocolate pieces (and any nuts). I do this by hand.

Now, here’s my secret: cover and refrigerate over night. 24 hours is okay. This allows the flour to soak up all the liquids it can. You can bake them immediately if you want and they’ll come out okay, just a bit different than the ones I bake. I’m sure David bakes his immediately and everyone raves about them.

Preheat oven to 375o F

The dough is going to be fairly hard coming out of the ‘fridge. This can be a blessing or a curse. You decide.

Drop by tablespoon (rounded) onto a greased/oiled cookie sheet (I violate the “ungreased” rule here, especially because this dough is low on butter) and flatten a bit (I use an oiled fork or my fingers). Leave room for expansion ’cause they’ll get as big as 4″ across depending on how much dough you use. If you leave them in balls, the chips will all end up in the middle.

Bake 9 minutes (if you’re oven is true). The recipe calls for 9 – 11 minutes untill golden brown.

Cool on the cookie sheet for about 2 minutes, then remove (pancake turner) and place on wire rack or washable cloth to cool completely. On a cloth, I turn them over after about a 1/2 hour.

Oh, go ahead and steal a hot one. You know you want to. Don’t burn your tongue.

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Comments»

1. Jean Posts a New Cookie Recipe | Al Philipson, Science Fiction Author - July 18, 2013

[…] friend, David Amundson, had a cooking accident and ended up creating a better chocolate chip cookie. He gave Jean permission to publish it. Here it is, with Jean’s variations and comments […]


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