When you are stuck at home there isn’t a lot I can give you. You are someplace, hunkered down with your family, “preparing” for online classes, and in all actuality likely binging on Netflix. This is undoubtedly the weirdest spring break since the spring break of 1918. Right now, you may be missing Wesley. You may be missing the house. You may be missing your friends. You may be missing the endless snacks. You may be missing lavender smelling soap. Unfortunately, I cannot give you any of those things. What I can give you is something even greater. Something that will warm your heart, fill you up, and make your other quarantined family members smile with delight. One thing I can give in these odd times to bring you to an appropriate proximity with your social distanced family members is the coveted Andrew Beard chocolate chip cookie recipe.
I have memories when I was a kid making these cookies with my mom on slow days. Now you likely will have several of those ahead and I hope you will create similar memories with people you love.
Let me talk through the recipe and give some clarification.
The stuff you need.
- 2 1/2 cups all-purpose flour
- 1 heaping teaspoon baking soda
- 1 heaping teaspoon kosher salt
- 1 cup (2 sticks) butter, cold
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups dark chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chip chunks
The stuff you need to do.
- Start with 2 sticks of cold butter. Use the unsalted kind…unless you don’t care about heart disease and love the flavor of salt. Now if you have an awesome stand mixer, put them in cold. You can cut them up into chunks, but most stand mixers can handle the strain. If you don’t have a stand mixer, you can slightly soften the butter…but don’t totally melt them. Add the two sugars to the mix and let them whip up together. This is called creaming the butter and sugar. Let it go forever. Like they should be almost white.
- Once the butter and sugar are sufficiently mixed, add the vanilla. Now I love vanilla, so don’t use any cheap kind and don’t skip out. 1 tablespoon is plenty…but if you have a vanilla guy or you have connections to the underground vanilla extract world, put more in. Then start to add your eggs one at a time. Supposedly there is a good reason why you do them one at a time…but I don’t know why…just do it. You will likely need to stop your mixer and scrape down the sides a few times in this process.
- Now onto your dry ingredients. Put in a large measuring cup or a bowl the flour, the baking soda, and the salt. Some baking scientist will argue with me, but I like to do heaping measurements for these ingredients. I am not a scientist…so I cannot sufficiently argue for this. The reason why you add heaping measurements is because more flour and more baking soda gives more lift to your cookies. And who doesn’t love a bit of saltiness in their cookie?
- Once you add the dry to the wet ingredients it will start to thicken up the dough. Push through, but don’t over mix it. When all the flour mixture starts to get wet, start to pour in the chocolate chips. I like all 3 varieties, but you don’t have to use them…just know…you may live the rest of your life wondering “what if?” …but your call.
- Now, this is incredibly important, once everything is mixed together, cover the dough and put it in the fridge. It needs to rest for at least an hour, but I like to have it rest closer to 24 hours if I can wait that long. Something happens with the fats and flour and flavors all working together and when it bakes from a cold state it tends to leave the cookie softer in the middle…but once again I am not a scientist.
- After the cookies have rested, preheat the oven to 375 and scoop out the cookies on to a sheet pan. Don’t grease the pan, just put them straight on it. I recommend about a 2-table spoon scoop, but you do what works for you. Leave plenty of space for each cookie. They will spread out some, but not a ton.
- For your first batch only cook about 4 cookies for about 9 min. Keep an eye on the cookies and keep checking. Add 1 minute at a time until they are finished. I usually end up baking them for 11-12 min, but you’ll need to see how your oven works. After they have a slight golden-brown top, not shiny, and have lifted, they should be done. Pull them out of the oven and let them rest for about 5-7 min on the pan. This finishes the cookie on the bottom. Move them to a cooling rack and in about 4 minutes they will be good to go.
- Finally, this is the most important thing. Take a picture of yourself and your family enjoying these delicious creations. This is really important for two reasons. One, you need to remember this moment. And two, we want to see. Share these with us. Post below, post on social media with the tag #QuarantinedCookies, or text them to us 816-810-4621. We want to see you enjoying these in these less than enjoyable times.
Alright y’all. That is it. Secret is out. Enjoy with your family and loved ones. It is good to have simple comforts in a time that feels unsteady. Blessings.