“Legendary” Chewy Chocolate Chip Cookies

cookies above - finalIn the last couple weeks, we became the dinner party house, and it feels good. I have people to cook for.

I’ve had a hard time blogging lately (as you might have noticed), and I think a big reason for that is the fact that my relationship with food and cooking is really place-based.

In other words, my sense of what to do with food depends on my sense of place–Who am I cooking for? What am I cooking with? What are the traditions? What’s the mood here?

fannie farmer paperbackbutter n egg op 2Settling into Waco means that my food sensors are all over the place. That’s probably why I’ve made buttermilk biscuits, chocolate chip cookies, whiskey fudge, blueberry muffins, and chocolate pavé all in one week. Disorientation must turn me into a baker. Becoming the party house, though, has really helped me reconnect my food with the people it’s for.

actual fatThese chocolate chip cookies, it turns out, were for the staff at Shorty’s. Youngdae (that’s a shout out, friend!) even texted me the next morning wondering where his daily sweet treat was.

measuring cupsdry ingredients 1dry ingredientsThese cookies, I’ll admit, were pretty epic. You might even say they were legendary. Taking some cues from Michael Ruhlman’s Ratio, I altered the tried and true recipe from New England’s classic Fannie Farmer Cookbook so that I had a 1:1:1 ratio of fat, flour, and sugar. That meant adding ½ stick of butter and slightly decreasing the flour. I ended up with 1 cup each, using the egg to make up for the last ½ stick of butter. (See, I’m making healthy choices for you.) Just as I suspected, they came out flat and chewy, with just the perfect amount of crunch on the edges. I think pecans would make them sing.

IMG_8723dropscookies close upChewy Chocolate Chip Cookies
Makes 20 huge cookies

1 ½ sticks unsalted butter
½ cup light brown sugar
½ cup granulated sugar
1 egg
¼ teaspoon vanilla
1 cup whole wheat flour *
½ teaspoon coarse salt
½ teaspoon baking soda
1 cup semisweet chocolate chips

*NOTE: As a friend pointed out to me, if using all-purpose flour, you may need to use more than a cup. I would try between 1 1/8 and 1 1/3 cup.

Oven 375 F

1. Let butter and egg come to room temperature. Grease some cookie sheets!

2. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes in my stand mixer). Beat in egg and vanilla.

3. In separate bowl, whisk flour, salt, and baking soda. Add to wet ingredients gradually, scraping down sides. Beat only until incorporated–do not over mix. Stir in chocolate chips.

4. Drop ping-pong- to plum-sized dough balls onto cookie sheet, leaving ample space between each blob. They will spread substantially. Cook 11-14 minutes until edges are browned and middles are barely set.

cookies side view


  1. Great blog. I can affirm these cookies are magnifico for Waco or anywhere else in the world because RD is not only a world class writer, she’s a world class chef!

    1. Ahh, thanks! I’m glad you got to try one. 🙂

  2. cassyburleson · · Reply

    World class cookie, world class chef!

  3. Alyssa · · Reply

    Yum! Drooling already….

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