I have always loved chocolate chip cookies. I have spent the last 25 years tweaking this recipe, which is mine and not anyone else’s.
My friend Ann asked me to share my recipe. So I thought I would.
It has been a terrific pre-Christmas day I have been baking most of the day, and I also had a visit with my childhood friend and former neighbor Alexandra. We sat and drank coffee and caught up as I baked. She lives in upstate New York now, and comes down periodically to visit her family who live locally.
Truly it was a perfect afternoon. I just love days like this.
Here’s the recipe:
Deluxe Chocolate Chip Cookies
Pre-heat oven to 375° F
2 cups flour
1/2 cup miller’s bran (coarse wheat bran – fluffy and adds fiber)
1 level teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt (not sea salt )
1 cup white sugar
1 cup brown sugar
2 sticks or half pound sweet butter room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons of cinnamon
2 large eggs
1 12 oz bag semi sweet chocolate chips
1 6 oz bag milk or white or extra dark chocolate chips (your choice)
1 cup chopped or crushed pecans (I make my own out of pecan halves – the trick is not big pieces but not ground)
2 crushed Heath bars or Hersheys Skor bars (optional)
Measure out your nuts, chocolate chips, and Heath bars (if you are using them) in a bowl by themselves and set aside.
Measure out all your OTHER dry ingredients EXCEPT the bran and mix together in a bowl and set aside.
Get out another bowl for the wet ingredients.
Using your mixer cream butter and sugar until fluffy. Add vanilla and almond extract at low-speed and mix well. Add eggs one at the time at low speed.
Add bran by itself to the creamed mixture
When everything looks creamed not curdled, slowly add the flour, baking soda, baking powder, cinnamon, and salt about a half a cup at a time, mixing it low-speed. You will end up possibly having to mix this with a wooden spoon it may get too heavy for the mixer.
Stir/fold in the nuts, candy, chocolate chips.
Refrigerate dough at least one hour covered so it doesn’t dry out.
Drop dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Doughballs should be approximately 2 inches apart on the sheet. That means for each cookie sheet you will get 12 cookies.
Bake at 375° for 10 to 11 minutes. Check on your cookies so they don’t over brown on the bottom. If your oven is uneven you may have to rotate your cookie sheets halfway through baking.
When the cookies look slightly brown on the edges but golden and perfect in the center after 10 or 11 minutes, pull them out and allow them to cool for approximately five minutes before removing from the cookie sheet. Put the cookies on a wire rack to cool before putting in a tin.
You must cool cookies properly before placing in a tin because otherwise they will break before they are cool.