Chocolate Chip Cookies

Here it is, guys: the gold standard of cookies. Seriously. They are thick and chewy and sweet and amazing. I'm not a big cookie maker but I am so glad I found Michael Smith's (ie Chef at Home's) Chocolate Chip Cookie recipe because it's unbelievably good and totally fool-proof. Unfortunately I've not made many things from my (*ahem* signed) copy of The Best of Chef at Home but this page is definitely a little greasy. That and the pancake page.

I made them this time for Easter to have with the lime-coconut bars I've already written about. Instead of my usual milk-chocolate chips, I used cut-up mini eggs to be festive. Mmm chocolate and crunchy candy shell! First sift the dry ingredients: 1.5 cups of flour, 1 tsp baking powder and a pinch of salt.




In a large bowl, cream 1/2 cup butter with 1 cup brown sugar. I always do it by hand and it's not too difficult. Add 1 egg, 1 Tbsp corn syrup (I use honey), 1 tsp vanilla (I follow his own advice and double it). Stir in the flour mixture in three parts and then stir in 1 cup chocolate chips/M & M's/anything you want.

Roll the dough into balls and bake exactly as it says, @375 for 12 minutes for big, chewy, sugary cookies. It pretty consistently makes exactly 18 of them too. He's a genius!