I’ve mentioned before that I spent a large part of my childhood with chocolate chip cookie envy. Why did my mom have to make crunchy chocolate chip cookies instead of soft chocolate chip cookies like my friends’ moms? I was so fixated on the qualities that my mom’s chocolate chip cookies didn’t have that I seldom stopped to appreciate all of the great things that they did have – rolled oats, shredded coconut, crunchy cereal, and loads of chocolate chips. Really, loads of chocolate chips.
I realize that there are a million chocolate chip recipes out there, and finding the perfect one is a personal thing. The cookies that my mom makes are presumably her favorite, but they’re not necessarily my favorite. I’ll happily eat them, but I’m still drawn to softer cookies.
With all of the chocolate chip cookies that I’ve eaten in my life, I still haven’t found my holy grail. I’ve consumed some great ones (Potbelly’s oatmeal chocolate chip cookies – especially when they’re still warm from the oven) and some not so great ones (Chips Ahoy), but I have yet to find the recipe that I keep going back to.
So why I’m bothering to share a chocolate chip cookie recipe if it isn’t The One? Well, it’s a good recipe, and maybe it will be your holy grail. Also, it’s nearing my ideal since it combines two of my favorite qualities: softness and a great chocolate chip to cookie dough ratio.
My search for the perfect chocolate chip cookie isn’t over yet, and I’ll keep you updated as it progresses.
The recipe: Cakey Chocolate Chip Cookies from Martha Stewart
What’s your favorite chocolate chip cookie?
Yeah, I still like mine better but I have to say these made the loooong drive from Minneapolis to Rapid City a bit easier to swallow – haha, no pun intended!
That’s funny, I grew up with the same cookie envy. My mom likes her cookies hard as rocks and I never really got into that cookie texture. I will have to try out this recipe!