July 02, 2015
“The Best Chocolate Chip Cookie EVER”
George Steinbrenner once told me that it was the best chocolate chip cookie he ever ate; and I hear that from people all the time. Whenever Bailey’s serve these chocolaty chocolate chip cookies at a catering event, people beg, yes beg, for the recipe. FINALLY, now you have my secret formula.
Frankly, I don’t know anyone who doesn’t love homemade, warm from the oven, chocolate chip cookies. Nestle Toll House are the standard…but through the years, I’ve tinkered with the ingredients to create my favorite cookie.
Starting with the Nestle recipe, I added whole oatmeal. At first said that was a bit much, so I ground it into a fine powder, so we’d get the flavor, but not the texture. To balance the sweet, I added a touch of cinnamon and fresh lemon juice…yes, lemon juice. I’m not sure what it does – but in my exploration I’ve made them with and without – and like it best with the hint of lemon.
Then, the chocolate…lots of chocolate – more than you will find in most chocolate chip cookies…lots more…semi-sweet, and milk chocolate. Try them out on your family this weekend, and do let me know what you think. Better yet, call me over to try them for myself.
INGREDIENTS FOR Bailey’s Chocolate Chip Cookie
- ½ cup plus 2 tablespoons rolled oats
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup soften butter (not melted)
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- ½ teaspoon fresh lemon juice
- 2 extra-large eggs
- 2-1/4 cups high quality chocolate chips (I like Ghirardelli)
- 1-1/4 cups milk chocolate chips
- ½ cup toasted chopped pecan pieces (chop, toast on a cookie sheet at 350 degrees until nicely brown – about 5 to 7 minutes)
In a food processor, grind the oatmeal until becomes a fine powder. Combine the oats with the flour, baking soda, salt and cinnamon in a medium bowl. Whisk.
In an electric mixer, cream room temperature butter and sugar(s), add eggs, vanilla, lemon juice and cream until smooth. Stir in flour mixture. Notice I said “stir” and not beat in flour mixture. You do not want to activate the gluten in the flour, for it could make your cookie tough. Stir in chocolate chips and toasted pecans.
Using an ice cream scoop (you select the size), scoop out cookies onto an ungreased cookie sheet lined with parchment. Place the scoops approximately 2” apart. Bake in a pre-heated 350 degree oven.
The amount of time it takes to bake depends on two things: 1) Temperatures on ovens vary, 2) How soft do you want your cookies? Set your timer for 10 minutes, and look at them every minute or two thereafter. I like mine light golden brown, crisp on the outside and uooey-gooey-chewy on the inside.
Play with the first batch and see how long it takes to bake them in your oven your preferred way.
VARIATION # 1
Cheesecake Filled Chocolate Chip Squares
- 2 – 8 ounce packages Philadelphia brand cream cheese
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
In a mixer cream the cream cheese, sugar, and vanilla until smooth, add the eggs one at a time until well incorporated and smooth.
Press half of the cookie dough into an ungreased 9” x 13” pan – top with cream cheese filling. Since you cannot spread the cookie dough onto the cream cheese filling, break the remaining dough into pieces covering the top of the cream cheese filling. The cookie dough will evenly bake.
Bake at 350 degrees until golden brown – about 35 to 45 minutes. Cool completely, and cut into squares. Prepare yourself for an unforgettable experience.
VARIATION # 2
Chocolate Chip Cookie & Strawberry Ice Cream Sandwich
- Fresh strawberries
- Haagen Dazs vanilla or strawberry ice cream
Slice fresh strawberries and place on bottom of one chocolate chip cookie. Top with ice cream, and top ice cream with more fresh strawberries – cover with another delicious homemade chocolaty chocolate chip cookie. Sit down prior to eating so you can truly enjoy the full sensation.