Today we bake. Why? Well, it’s Sunday, it was raining, and frankly . . . I just want a cookie! Not just any variety, but my favorite—secret dinnervine chocolate chip. I enjoy these so much, I’m reposting the recipe. These classic cookies have a salty & buttery texture, and no shortage of delicious mixed chocolate chips. I am asked to make these quite often for parties, and just for people who are hungry. I developed this simple recipe over time, and it’s become my staple. I vary them depending on the occasion, like Christmastime peppermint chocolate chip, and Saint Patrick’s Day warrants a batch with green sprinkle bling!
What makes these so special, not to mention secret?
As it turns out, I can’t tell you (say whaaat?!)
Really, they’re just a good ole’ basic cookie, but I added a random ingredient one time, and I liked them better?! This mystery addition has kept friends guessing, and so it shall remain a little secret in the dinnervine vault. Mainly because hearing what people guess is more enjoyable than the cookie itself (for the record it’s not bacon, expensive Himalayan sea salts, or edible gold). Really, it’s a fun way to expand on a classic recipe, giving it a new signature touch. You can try almost anything and I experiment often, and those usually become my very favorite recipes.
Cookies are good, let’s bake a batch or two:
- 2.5 cups flour
- 1 tsp baking soda
- 1 tsp plus pinch of salt
- 2 eggs
- 2 sticks butter (softened at room temp)
- ½ cup white sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 cup large, real milk chocolate chips (I use Guittard)
- ¾ cup white chocolate chips
- handful mixed or specialty chips, as desired.
- *extra chips to top face of cookie dough ball before baking, as desired
- Preheat oven to 350.
- Line insulated cookie baking sheet with parchment paper.
- Whisk together flour, sugar, salt & baking soda.
- In bowl of electric mixer, cream together butter & sugars.
- Beat in vanilla & eggs (careful to avoid over beating)
- Gradually add-in dry ingredient mix, until well incorporated.
- Stir in chocolate chips.
- Place dough in freezer for about 10 mins (or fridge for about 20) to chill.
- Remove from freezer and make dough balls about 2T in size, for regular-sized cookies.
- Place dough balls about 2 inches apart on lined cookie sheet, and depress ball slightly with hand.
- Press chocolate chips on top of dough to top each cookie.
- Bake ~8-11 min (ovens vary, I like mine softer) so edges are slightly-browned.
- Cool cookies on pan for 3 mins, then transfer to cookie rack to cool completely.
These little guys are tasty without anything additional. Over time, I have tweaked these to have a softer texture, and to be salty-sweet though not overly-so. I really recommend picking-up high quality chocolate chips/morsels. I find the Guittard brand (semi-sweet & milk chocolate) to yield the best results, even though they’re a little more money.
The good news (besides the fact we’re about to be eat dessert) is these are simple to make ahead & the dough freezes well, which I love! I have noticed different ovens vary in temp, and so I err to almost under-bake, so they stay on the softer-side (though that’s a personal preference). I also make a point to avoid over-beating when adding the eggs . . . if you do, it’s possible to end up with puffier cookies (so, if I’ve ever given you chocolate chip muffins previously, now you know why;).
There are millions of great (and not-so great) chocolate chip cookie recipes out there. Most claim they’re the best-ever-on-the-face-of-the-planet, but I don’t say that about mine. I just think they’re pretty darn good & people love to have some! Hopefully you’ll enjoy a batch, and maybe stumble-upon a secret ingredient of your own along the way. Happy Sunday to you!Pin It