Chocolate chip cookies are one of the few foods that span the gamut of bougie. You can have cold pre-made cookie dough from your favorite grocery store. You can bake the recipe according to the back of the chocolate chip bag (which also ranges in levels of extra) or you can follow a high falutin recipe posted by any number of websites (haha stay tuned). That is something I’ve always appreciated about chocolate chip cookies. No matter the person you can cater a recipe to them and not even hit the tip of the iceberg with knowledge on them. I’ve compiled a list of three recipes below (one of them being my absolute favorite and a labor of love who’s recipe I’ve tinkered with) that in my opinion span levels of bougieness and are a good jumping off point into the world of chocolate chip cookies.
Just know you can always get a tube of dough from Pillsbury too though.
“Secret Recipe” Chocolate Chip Cookies:
This is a recipe that I have shifted and tinkered with for some time (since I was about 11 or 12) but it is not necessarily novel in its essence. A fat bready cookie filled to the brim with “toppings” my dad asks for these any time I’m home and I used to know the entire recipe by heart.
What You’ll Need:
- ½ cup rolled oats (raw, old-fashioned don’t use the quick oats if you can)
- 2 ¼ cups of flour
- 1 ½ tsp. Baking soda
- ½ tsp. Salt
- ¼ tsp. Cinnamon
- 1 cup butter (softened!)
- I cannot reiterate enough how important it is to use softened (and not melted) butter in ALL of your chocolate chip cookie recipes, unless the recipe states otherwise. Melted butter will change the texture of your cookies for the worse. Either leave your butter out overnight or follow any number of tricks to soften your butter quickly (besides just microwaving it)
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 tsps. Vanilla extract
- 1 tsp. Lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips
- ¾ cup crushed walnuts (tip: beat a package of chopped walnuts with a rolling pin to achieve desired result, be careful not to pop the bag!) (optional)
- ¾ cup raisins (optional)
How to Do It:
- Preheat oven to 350° F.
- Blend rolled oats until they resemble flour. Mix ground oats, flour, baking soda, salt, and cinnamon in a large bowl. Set aside.
- In the bowl of a mixer (or by hand) cream together sugars and butter. When fluffy and well blended, add lemon juice and vanilla, beat together.
- One at a time add eggs to your sugar and butter mixture. Wait until each egg is completely mixed in before adding the next.
- Stir the flour mixture into your egg mixture. You can do this by hand or using a mixer, but be careful when using a mixer as not to send flour flying everywhere.
- Add chocolate chips, walnuts, and raisins to your dough. Fold in by hand.
- Using a ¼ cup measure, scoop out dough, round it in your hands, and place on a baking sheet. Be sure to keep a couple inches between each cookie so they don’t blend together into one.
- You can use wax paper, foil, a silpat to keep your cookies from sticking. I find, that there is enough butter in them that they don’t stick no matter what so I usually use nothing.
- Put cookies in oven and bake for 14 – 17 minutes. Here are my thoughts: I like chewy cookies that are almost underdone so I shoot for 14. My dad likes crispier, almost burnt cookies so I’ll leave them in until 17 for him.
- Take cookies out and let them cool on a cooling rack and then put them in an airtight container for storage. Or devour them on sight.
Side Note: I hate walnuts and only began putting them in these cookies at my brother and father’s request. As much as I dislike walnuts, they shine in these cookies and the varying sweetness between the chocolate, raisins, and walnuts creates a delicate and delicious balance in these cookies. I would recommend, just once, making them with all the toppings listed and if you hate them, then back down to just 1 or 2. Enjoy!
Vegan NY Times Chocolate Chip Cookies:
I got this recipe from the Well Vegan and the recipe is linked here.
Baking has been getting me through this bout of being vegan and these cookies are a true blessing. As they “mature” the flavoring solidifies and they really do taste like a tried and true bougie chocolate chip cookie. A title worthy of a recipe that was birthed from a New York Times article. I think this can be attributed to the fact that these cookies use vegan buttery sticks rather than just coconut oil keeps the dough together and also do not overpower the flavor of the cookies. Fresh out of the oven, they taste like the applesauce that is in them, but as the days go on this fades leaving just the bliss of chocolate and salt. Dark chocolate is a given here as they tend to be vegan and also the sweetness of a milk chocolate would overpower the cookie. Maldon sea salt flakes are also necessary here as you need the sharp tang of flaky salt rather than the mellow build of table salt. One interesting portion of this recipe is that it calls for the dough to be chilled for at least 24 hours in order for the dry ingredients to truly soak in the wet. This leads to a chewy delightful cookie instead of a crisp one, a point I am constantly in arguments about. In April I’ll be sure to prepare the original NYT recipe, but for now these are doing me every bit of justice.
Queen Bougie Bon Appétit’s Chocolate Chip and Toffee Cookie:
So you can see the progression in bougie here. We went from just softened butter and semi-sweet chocolate chips, to softened vegan butter and dark chocolate chunks sprinkled with sea salt, to browned butter, chocolate ~disks~, toffee, and salt. Coming from the bougie queen to rule them all, Bon Appétit’s Brown Butter and Toffee Chocolate Chip Cookies. This recipe departs from a great deal of our previous learning. First and foremost, the butter is not only melted, its browned, lending a crispier edge, this is balanced by the disks of chocolate in the place of chips. The disks spread and thin as they melt creating layers of chocolate which keep the cookie gooey in the center. The addition of toffee should also be highlighted as a step to keep the cookies soft and chewy in an effort to balance out the melted butter. These cookies also call for a short period for the flour to “hydrate” (God I love how bougie this publication is). As you can tell from the compilation of these recipes, chocolate chip cookies do have a tried and true form, and while everyone enjoys riffing off of this, a chewy chocolate chip cookie (say that five times fast) has a few stalwart rules to follow. If you have your own favorite chocolate chip cookie recipes send them to me! And enjoy squeezing out the last little bit of winter with a warm cookie and a cold glass of milk (or enjoy them year round like me).
Eat happily and be good Piggies.