Chocolate Chip or Else!

I am always excited to try a new cookie each month. Especially because for years all I baked were chocolate chip cookies for my husband and son.

Well, with November’s cookie, I got a, “You know, you can never go wrong with chocolate chip cookies,” from my son.

Then I made the December cookie, the Mexican Wedding Cookie, and my son said, “What is this?! I told you, you can never go wrong with chocolate chip!”

Then his father quickly joined the conversation saying, “Yeah, what’s with all the foo-foo girly cookies?!”

Fearing that they were planning to mutiny, I made sure they got some chocolate chip cookies for Christmas.  Today is my husband’s birthday, so with another batch of chocolate chips, I (hopefully) have appeased the men in the household and have kept the peace for at least another month.

These are truly THE family favorite in the Johnson household.  This is the recipe I have used for 20+ years.

I have strong opinions about chocolate chip cookies.  Here are some rules I expect you to follow:

Rule # 1 – use unbleached flour (this is a general cookie rule).

Rule #2 – use ONLY Ghirardelli 60% Cacao Bittersweet Chocolate Chips – true chocolate chip cookies call for the contrasting flavor of dark chocolate and sweet cookie.  Regarding this chip, I have done taste tests, and this is the one you want.  It is large, and a bit flat, and creates a wonderful layering of chocolate in your cookie.

Rule #3 – under-bake slightly and let the cookie set on the pan for a minute or two before removing to a cooling rack.

Annita’s Chocolate Chip Cookies      375 degree oven, 8-10 mins

  • 3/4 cup unsalted butter
  • 1 1/4 cups firmly packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 2 cups unbleached flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1 cup coarsely chopped pecans or walnuts (if these were for me… and not my boys)
  1. Cream butter and sugar
  2. Add egg and vanilla, mix
  3. Combine flour, salt and baking soda
  4. Mix dry into wet
  5. Stir in chocolate chips and nuts
  6. Bake 8 to 10 minutes
  7. If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.


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