Chocolate Chip Cookies

Decent chocolate chip recipes are a bit of a rarity. Chef Michael Smith's recipe came very close to my ideal cookie, but I found them to be a bit dry. A slight modification and finally a recipe I can come back to again and again. Can't go wrong with this classic.

This recipe is rather small, about 20 cookies.


Chocolate Chip Cookies


3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup chocolate chip
Preheat your oven to 375°F.

Cream the butter and sugar together until smooth. Add the egg and vanilla and continue beating until well combined.

Scrape down the bowl and add the flour, baking powder, and salt.  Mix until combined. Stir in the chocolate chips.

Using a spoon, scoop out a ball of the dough and drop it onto a parchment lined cookie tray. Slightly flatten the balls, but leave lots of room in between to allow the cookies room to expand.

Bake for 13 minutes.


BONUS INGREDIENT: 1/2 cup of pumpkin seeds (pepitas) mixed in when you add the chocolate chips. Adds a wonderful subtle nuttiness and crunch to the cookies - and it makes them healthy, right?