Nancy Olin's Chocolate Chip Cookies

My husband was his amazing self and helped someone at work (he works in a school for those of you who don't know him).  I love when he does that because teachers love to send home baked goodies for thank you.  I have to say he must have been really nice this year because we seemed to have a bunch of yummy treats.  These chocolate chip cookies were especially yummy so I asked for the recipe.  He came home with a photocopy from the The Bake Sale Cookbook: Quintessential American Desserts by Sally Sampson (sadly no longer available through Amazon but there is a preview in case you want to check it out). Here is what the cover looks like:

I got out all the ingredients and my copy of the recipe.  It was the last of the chocolate chips in the house so it was already a sad day!

I put the butter and the sugars in the mixer.  I might not have been patient enough to wait for the butter to soften enough.  I usually decide that I want cookies and then have to start making them.  Do what I say and not what I do :)

Then, I mixed in the vanilla and eggs per the recipe.  Well, not exactly... I didn't wait for them to warm up to room temperature and I put them in basically out of the fridge.  But, if you follow the instructions maybe your cookies will be better!!

I added in all of the dry ingredients and the chocolate chips. I normally add all the dry ingredients and mix before adding the chocolate chips so this was an interesting change but I guess it means that the dough gets beaten less during the process.

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Here it is being mixed in my wonderful Kitchen Aid mixer.

The dough was really wet and not as doughy as my other recipes (so not the best recipe if you want to eat half the dough before making cookies).  I don't know if you can see it in this picture but it is a little wetter then  I am used to.

I scooped them onto my cookie sheets with a silpat liner.  I love my silpats and couldn't bake without them!!

I baked per the recipe which took about 12 minutes and I took out my batches.

They rose and then the fell and they were chewy in the center while being crispy on the outside.  I highly recommend trying them if you are looking to mixing up your chocolate chip cookie rotation.  I know that these are very different from my regular cookies.  The only note is that they do stick together in the container so you might have to eat two at a time!!  I hope that you try them soon.

Nancy Olin's Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• 3/4 cup white sugar
• 2 large eggs, at room temperature
• 1 generous teaspoon vanilla extract
• 2 cups all-purpose white flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips

Preheat the oven to 340 degrees. Line a cookie sheet with parchment paper.

Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the eggs and vanilla, mixing well between additions. Scrape down the sides of the bowl, add the flour, baking soda and salt and mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and mix again.

Drop the cookies by heaping tablespoons 2 inches apart onto the prepared pan. Transfer to the oven and bake until the cookies begin to brown on the edges but are soft in the middle, 10 to 12 minutes. Cool on the cookie sheet for 2 to 3 minutes and then transfer to a wire rack. Let the cookie sheet cool completely between batches and repeat with remaining dough.