The Ultimate Chocolate Chip Cookies
Story by Pam Hoffman
Photograph by Karen Pearson
The Hudson Valley has so much to offer: beauty, history and a rich culture. Rhinebeck, in particular, is a wonderfully active village. There is something going on all the time, and it never has an off-season like a seashore town. It has a varied personality with special shops, businesses and restaurants patronized by locals and tourists alike. I moved to Rhinebeck as a child and now live here with my husband and our children.
The recipe for these cookies was given to me 25 years ago by a friend, and I have had plenty of practice over the years baking them for my family, school functions, birthdays, cub scouts and church events.
In 2009, I was asked to make them for Samuel’s. Of course, I said I would—and have been baking them ever since. This is my way of giving to the community I love.
When I was asked by Organic Hudson Valley if I was interested in sharing this recipe in their December issue, I was thrilled to say the least. I have fond memories of baking as a child, and I hope that these cookies will be as big of a holiday treat for you and your loved ones as they have been for me and my family over the years.
Large Chocolate Chip Cookies
Preheat oven to 325˚F
Use large cookie sheets, 17” x 13”
- 1 cup butter (unsalted)
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- 12 oz. semisweet chocolate chips
In a large bowl, cream butter. Add sugars and blend. Add egg and vanilla, and mix well. Add flour, baking soda and salt. Mix together. Mix in the chocolate chips. Drop by ice cream scoop onto ungreased cookie sheet. Place cookies about 4 inches apart; 6 will fit on each sheet.
Bake 10 minutes, then turn around and bake 2 more minutes. Check for browning. When they are beginning to brown around the edges and the middle is still light, they are done. Remove from the oven. Let them cool on the cookie sheet for 3 minutes and then move to wire racks.
To Make 36–40 Small Cookies
Preheat oven to 375˚F
Use regular cookie sheets, 15” x 11”
Drop cookie dough by rounded teaspoonfuls. Space 2 inches apart; 12 cookies will fit per cookie sheet. Bake 7–8 minutes, remove from oven and then cool on sheets for 2 minutes.