Flaweless

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Unforgettable Chocolate Chip Cookies

🥄 Beginner

I invented these little gems as a child. I’ve always baked and I was raised in an amazing and scientific family. I think I may have tweaked this recipe 30 times before settling on this one. I remember wanting both the flavor and texture to be unforgettable and I would not stop until I achieved success.

Truth be told, I stopped making them in college. I was tired of people telling me they got a tummy ache from my cookies. It was only when, years later, making them for my husband, that he pointed out:

The most amazing thing happened recently. I have been converting many of my recipes to grams and in the process of doing so for this old recipe, I messed it up! Instead of adding 2 1/2 cups of flour, I added just 1 1/2 cups. This resulted in a thin and crispy version of the cookie and frankly, it’s the best cookie I have ever tasted!

So there you have it. If you want a thin and crispy cookie 1 1/2 cups. If you want a cakey and gooey cookie stick with the original 2 1/2 cups.

Flaweless Chocolate Chip Cookies

INGREDIENTS

1 cup unsalted butter (2 sticks), softened

2/3 cup white sugar

1/2 cup brown sugar

1 tablespoon vegetable oil

1 egg

1 teaspoon vanilla extract

3/4 teaspoon almond extract

2 1/2 cups unbleached all-purpose flour or GF 1 to 1 flour

NOTE: For large, thin and crispy cookies use only 1 1/2 cups of flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 - 12 ounce package of chocolate chips (I love to use mini M&M’s)

METHOD

  1. Preheat oven to 350 degrees.

  2. Line two cookie sheets with parchment paper. Set aside.

  3. In a bowl of a stand mixer, fitted with the paddle attachment, mix, on high, the white and brown sugar with butter until light and fluffy; about 5 minutes.

  4. Lower speed and add the egg. Mix until thoroughly combined.

  5. Add oil, vanilla and almond extracts. Mix until thoroughly combined.

  6. In a separate bowl, whisk together the flour, baking soda and salt.

  7. Slowly pour flour mixture into the stand mixture and continue to mix until combined.

  8. Add chocolate chips and mix until evenly dispersed.

  9. Using a 1 1/4 inch ice cream scoop, scoop batter onto the parchment lined cookie sheets. Leave a few inches between each cookie.

  10. Bake cookies, one cookie sheet at a time, for 10 minutes. The center of the cookies should look under cooked.

  11. Allow the baked cookies to remain on the cookie sheet for 3 - 4 minutes before transferring them to a drying rack to cool.

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