Last week I asked my friend Jeff what I should bring to the 30 birthday celebration that he was planning for our friend Devon. His response, “chocolate chip cookies”, came without hesitation.
Relative to some of the other birthday desserts I’ve undertaken in recent months, you’re probably thinking that this request was letting me off easy, but au contraire. The subject of chocolate chip cookies was was on my mind whenever I had idle time this week – while scrubbing my bathroom, for many long miles on the treadmill, on conference calls…
Because it’s not as simple as saying, “make a pound cake”, or “make a fruit tart” – in those cases you can pretty much expect what the outcome will be. Eskimos feel it is necessary to have one hundred words to capture all of the subtle variations of one single thing, and I believe that we’d be well-served to take this approach with the chocolate chip cookie.
Chewy, crispy, multi-textured, New York Times, Toll House, buttery, complex and hinted with notes of toffee or coffee, milk chocolate, dark chocolate, super-dark chocolate, warm and melted, stand-in for bread in an ice cream sandwich, frosted, oversized, average-sized, bite-sized, sweet, savory, gooey-centered, peanut butter flavored, vanilla flavored, bacon-enhanced, sea salt sprinkled… and don’t even get me started on nuts, if you’re into that kind of thing. I could literally bake chocolate chip cookies every single day (oh, to dream) and never bake the same cookie twice.
In the end, I based my decision upon the situation. The party was cocktail, past dinner hour, at a private Irish bar in Hell’s Kitchen with generous pours and a decent beer selection. The cookies, chewy and just big enough for two bites, were sweetened only with light brown sugar for quick caramelization. I upped the salt to add some complexity and balance the sweetness of the dreamy milk chocolate chips. They went well with beer or whiskey, and that’s what I was going for.
Devon turning 30 prompted me to reflect on how we’ve grown up together over the past 6 years. We were 24 when we met, each new to the city and clinging to each other for life support in the sea of uncontrollable chaos that was Intermediate School 184 in the Bronx. When trying to express how Devon helped me during that surreal first year, well, I’ll just sum it up this way: When the spitters were coming, Devon devised a warning system to keep us, and the students, dry. And at the end of the especially hard days, when things that were unthinkable to anyone outside the school were happening to us, we’d go have a drink and laugh (or cry) about it, which gave me enough strength to go back and do it again the next day. Together, we did all the silly, crazy things that single girls do when they arrive in New York City, and (thankfully), we lived to laugh about it all.
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Chewy Mini Chocolate Chip Cookie Recipe
Adapted from Gourmet, February 2002
1 1/4 sticks (10 tablespoons) unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons sea salt
1 1/4 cups milk chocolate chips (7 1/2 oz)
Preheat oven to 400°F.
Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.
Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.
4 Comments
Lovely post. There are nothing like those “early days in the city” friends. I know mine are some of my nearest and dearest. And the cookies look perfect for the party. I’m also a sucker for anything mini.
I made these last night and they didn’t work. One pan kind of worked, but I had to bake the heck out of them in order to prevent them from falling. All of the others fell. How did you measure your flour? I did the spoon from the bag into the measuring cup method. Perhaps that’s not why they fell? I don’t know….
Sue -
Sorry to hear about your negative experience with this recipe. Relative to a lot of CC cookie recipes I’ve used, these were intended to be on the flat side, given that the butter is so soft (no fridge time to allow it to firm up) and that there is not a lot of leavening agent (only a half teaspoon of baking soda). But if yours came out even flatter than mine (as you can see in the photos, the chips stood up visibly from the dough), there might be a few factors that could have affected the results.
As you suggested, your flour might have been the culprit. When measuring, I use the scoop and scrape method, meaning I dip my measuring cup into the jar of flour, pull out a heaping scoop, and then use a knife to level off the top, taking care not to pack the flour down. More likely, however, the issue could rest with your baking soda, the amount used or the age of the product will both affect the rise. This and the beaten egg (I used a large one) are the only ingredients that lend any lift to the cookies.
How did they taste? Was all forgiven at first bite? Were they still chewy? Cheers for letting me know how it went!
Well, I actually refrigerated the dough for 24 hours before I baked, as I thought this was a good idea for any dough? I think I also made them a little too big. I checked the baking soda and it’s fresh. I want to try these again because the few that did work out really did taste nice. They were almost…meaty. I don’t know how else to describe them!