Chef Mik's Chocolate Chip Cookies

Cookies have a long history, in fact something not quite a cookie existed as far back as the Greek and Roman empires. A crisp bread of sorts sweetened with honey, often times with the addition of dates or other dried fruits. However it wasn’t until the 7^th century A.D. in Persia modern day Iran started processing sugar which they had picked up from various regions throughout south east Asia. The Persians started baking pastries along with other baked goods akin to what we are more familiar with today and from there it only took a few hundred years until one could purchase small baked wafers through out much of Europe. As for the chocolate chip cookie, by all accounts it happened by accident back in the 1930s while trying to bake chocolate cookies the chips chosen did not melt and this modern day classic was born!!

There are several styles of cookies, many of which are quite labor intensive requiring time for the dough to set, or time to shape or form to cookie dough. These methods include ginger bread which is a form of rolled cookie referring to the stiffness of the cookie after refrigeration, to the contrary chocolate chip cookies are super simple so called “drop cookies” which simply means you prepare your dough then scoop it onto a cookies tray and off to the oven you go!!

Shopping List

Butter

Baker’s sugar

Dark brown sugar

Chocolate chips

Pecans or walnuts

Eggs

Vanilla

Unbleached all purpose flour

Baking soda

My Mad Method

Using a dough paddle cream together 2.5dl (225g) room temp butter (I use high fat), 150g granulated sugar and 175g dark brown sugar, about 5 minutes

When the butter and sugar is creamed add 2 eggs, 1 at time and continue beating the batter for about 2 minutes longer, add 2 tsp vanilla extract and 1 tsp baking soda diluted in 2 tsp warm water

Beat 2 minutes longer

Add 3 cups flour, 1 cup at a time

when all flour is incorporated beat 2 minutes longer

Add 1 cup (2.5dl) each chocolate chips (I am using semi sweet milk chocolate, but dark semi sweet is fine as well) and nuts I am using pecans, but walnuts are great as well, ( I have toasted these for 6 minutes on a sheet pan in the oven)

Beat about 2 minutes longer that the chips and nuts are well blended through out

Scoop the dough evenly on sheet pan (baking pan) not to close to each other or the edges

Place in a 350f (175c) preheated oven (if convection adjust temp accordingly) bake 10-12 minutes

Ready to serve!!

These are sum Chocolate Chip - Hazelnut Cookies w/ Nutella

Super yummy!