Don’t get stuck in recipe jail. I’m serious, you do not want to be confined to a recipe.
Do you remember as a kid whenever someone tried to tell you what to do how angry it made you? They made you do something how they wanted you to do it and everything else was unacceptable. It’s frustrating. So why do you let recipes do that for you?
For me, I love going into the kitchen and throwing together a bunch of ingredients and seeing what comes out. Even with baking. I know a lot of people get scared to venture out of the recipe comfort zone with baking because it has to be done to a T or it will burn the house down/break everything/just isn’t possible. It’s not that hard. It’s a ratio. But not only is it a ratio, it’s a judgement thing. When you watch your grandmother make a pie dough a lot of people have no idea how she does it. She grabs a glass of water, a bowl full of flour and some butter. Did she weigh it out? Did she measure it? How does she know what she’s doing I don’t see any unit of measurement!! Well, she probably doesn’t have one. So what’s the secret? She trusts herself and she trusts the dough. She feels the dough. Does it feel right? Does it feel too wet? Too dry? That’s how she does it. By feel.
Now I’ll be honest, if you’ve never made cookie dough before you may want to follow a recipe to a t first. You want to be able to know what you’re looking for, but for those who’ve made it a couple of times, like your grandma with the pie dough, you probably know what the dough should look and feel like.
These cookies were actually an experiment. I love thick chunky chocolate chip cookies but every time I’ve made them before they come out thin and chewy. Good, but not exactly what I want. Then I found this page. Tessa over at Handle the Heat sacrificed herself with cookie overload in order to show us all how different cookies can be with a few modifications. Add more flour and baking powder = more rise and thicker. Melted butter and brown sugar? Thinner and chewier. It’s like the ultimate cookie cheat sheet.
So for these cookies I upped the flour ratio considerably to produce a stiff dough. And the best part? I didn’t have to chill the cookies overnight to get them perfectly round. This is just a make the dough and bake it recipe, because be honest, who want’s to wait overnight for cookies?
Chocolate Chunk Cookies
(Recipe by Sarah Eats Austin)
1 stick butter, (8 tbls)(1/2 cup)
3/4 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1-2 cups ap flour
1 cup chocolate chunks, or as much as you want
Preheat oven to 350F.
Using a stand mixer fitted with the paddle, cream together the butter and sugar for about 5-7 minutes. You want it really light and fluffy. Next add in the egg and mix to combine. Add the salt, and vanilla and mix. Next, add in 1 cup of flour and mix. This begins the eye-ball part, keep adding the flour about 1.4 cup at a time until it is a very thick dense dough. You want it to hold together nicely and begin peeling away from the bowl.
Once you reach the desired consistency, add in the chocolate chunks and mix until fully incorporated.
Bake about 12-15 minutes, or until golden brown.