Today is National Cookie Day, which is like my own personal national holiday. Is there anything better than cookies, especially chocolate chip ones? Especially my chocolate chip ones?
They’re my specialty, and I swear, these suckers are so good that when someone asks me that old question “if you were washed up on a desert island and could only have one thing with you, what would it be?” I say “a treasure chest of these chocolate chip cookies! If they’re not available, then my husband will do.”
See for yourself: the photos in this post are of these particular delicacies.
I can’t seem to figure out who named this National Cookie Day and why, but does it really matter? Let’s not look a gift horse in the mouth. Instead, let’s get baking.
I am going out on a limb here; I am actually going to share my best-ever chocolate chip cookie recipe with all of you, simply because I want to spread the joy. If it were a secret family recipe, I’d be more reluctant, but this recipe can be found in that old classic, the Fanny Farmer Cookbook.
Be careful, though: as soon as you make them, no one will let you know make anything else for dessert ever again. Anyway, enough raving. Here are the goods:
Fanny Farmer Chocolate Chip Cookies
- 1/4 pound butter (1 stick) at room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 3/4 teaspoon vanilla
- 1+1/8 cup flour (or a bit more if you like doughier cookies)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
Preheat the oven to 375F. Grease cookie sheets. Cream the butter and gradually add two sugars, stirring until light and smooth. Beat in the egg and vanilla. Mix the flour, salt and baking soda separately, then add to batter, blending well. Add in chocolate chips. Drop by teaspoons on the cookie sheets, leaving a couple inches between. Bake 8-10 minutes or until lightly browned.
Taste one and jump for joy. Happy National Cookie Day to all and to all a good bite!
Photos courtesy of Katherine Gustafson