The Perfect Chocolate Chip Cookie
The Perfect Chocolate Chip Cookie
What do baked goods have to do with balancing your body? A lot actually.
As you know, baking and cooking are my preferred forms of mindfulness. There is simply nothing that plants me more quickly in the present and brings me focus and joy.
To me, balanced eating is no restrictions eating. Saying "never" to a certain food group, in my opinion, is the opposite of balance. Instead, I follow the 80/20 rule.
I used to have a love/hate relationship with cookies. I could never get them just right. But I never let a baked good beat me, and then the pandemic hit (and I got a convection oven) and I finally cracked the code.
Now I am somewhat known for these cookies and have requests to make them so much I can pretty much do it in my sleep.
Spoiler alert, the recipe is an infamous one, Betty Crocker's that is, with a few very important tweaks.
Here's a link to her recipe including steps.
Here are the ingredients and my edits:
2 1/4 cups Gold Medal™ All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened - EDIT I cut the butter to 3/4 cups to make a less flat, more fluffy cookie. I use one stick salted and a half stick of unsalted to up the salty sweet factor.
3/4 cup granulated sugar
3/4 cup packed brown sugar - EDIT I ONLY use dark brown sugar, never light.
1 egg
1 teaspoon vanilla - EDIT use imitation vanilla, I said what I said 😋, imitation has a different, stronger flavor, and it is better for chocolate chip cookies.
2 cups semisweet chocolate chips - EDIT I add in as many chocolate chips as my heart desires and it is usually less than this. I don't want my cookies reading like a candy bar, but you do you here. Please just use good chocolate, we saved a lot on the vanilla, spend on the chocolate. I typically use Ghirardelli.
1 cup coarsely chopped nuts, if desired - EDIT I never add nuts, too many known and unknown allergies in the worlds where I take my cookies. But I'm sure they'd be delicious.
Edits to the steps:
I only have two.
- I cream the butter and sugar, then add the egg and vanilla before I add the dry ingredients. Betty's recipe just adds it all in at once.
- If you have a convection oven, please use it. You'll get a little more lift and a crispier outside with a soft inside.









