May 7, 2012

Something to nibble on

I have a sweet tooth.  So, I would say that any good meal has to end with a good dessert.  Having said that, chocolate chip cookies have never really been my thing and, for me at least, would be a stretch to call them dessert; I would rather call them a sweet snack.  I think that they remind me too much of the sadly pale cookies always present on the dessert table in the college cafeteria.  I have to say that they were beautifully displayed on cookie trays in an attempt to make them look appealing.  I’d peek; even try to make myself interested, but then walk away always ending by the ice-cream counter.  Truth be told, I did try them a couple of times.  I was just too curious; I can’t help it, it’s my nature.  Unfortunately, although they would look lush and glamorous and inviting in the stack on the cookie tray, once out of the pack, they would lose their charm and good looks.  Those cookies were just bland and sort of rubbery, and not even the chocolate bits inside would do them justice.   

Fortunately, I can’t say the same about these chocolate chip cookies that I found in the March issue of Bon Appétit.  These might have just converted me to a chocolate chip cookie lover for good.  They are so addictive!  These cookies are buttery, crunchy and sweet with golden tops and nicely toasted brownish edges.  Those utterly decadent soft centers just melt away in your mouth, while the subtle salty aftertaste lingers on your taste buds for a few moments only to balance out the sweetness and richness.  These are the perfect sugary goodness to nibble on or to enjoy with a glass of milk.  Oh, and they’re super easy peasy to make!   

Chocolate Chip Cookies
Adapted slightly from Bon Appétit (March 2012)

Makes 30 cookies


·         1 cup plus 2 Tablespoons all-purpose flour
·         ¾ teaspoon kosher salt
·         ½ teaspoon baking powder
·         ¾ cup (1 ½ sticks) unsalted butter, at room temperature
·         ¾ cup (packed) light brown sugar
·         ¼ cup granulated sugar
·         1 large egg, at room temperature
·         ½ teaspoon vanilla extract
·         1 cup semisweet chocolate chips


Preheat oven to 425°F.  Line baking sheet with parchment paper. 

Whisk flour, salt and baking powder in a small bowl.  Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, about 2-3 minutes.  add egg and vanilla extract; beat on medium-high speed until mixture is light and fluffy, about 2-3 minutes.  Add dry ingredients, reduce speed to low, and mix just to blend.  Fold in chocolate chips.

Using a mini ice cream scoop, spoon dough onto prepared baking sheet, spacing 1 ½” apart.  Bake, rotating pan halfway through, until edges are golden brown, about 8 minutes.  Transfer to wire racks and let cool.  Repeat with the remaining dough. 

Do ahead:  Can be made 1 day ahead.  Store airtight at room temperature, or freeze cookies for up to 2 months.   

Poftă Bună! (Bon Appétit!)    


  1. Love this! So simple & perfect! :D

  2. These look wonderful. I'm going to try them today!
    Beautiful blog...thank you. :)

  3. Hi Dana, yesterday at a romanian festival I had the cookies showed in your Countless cakes and cookies picture, I'd love to had a recipe for these. The white ones.