Or, if you don’t want to donate these to a school bake sale, might I suggest a new title: Valrhona Chunk Cookies. Oh yeah, that’s right. When I made these today, I made half of the dough with regular chocolate chips for the culinarily uninformed, and the other half of the dough with chunks and slivers of Valrhona chocolate. Lucky for the kids, I’m on a diet, so there may actually be some left after school. Speaking of diets, bakes sale week always kills me. And as if these recipes aren’t enough, I made these cute little lemon bundt cakes on babble.com today (yesterday? two days ago? It’s late). So be sure to click over and check them out.

But I digress. I need to confess something to the Sophistimom readers before I go any further:

I am chocolate chip cookie challenged.

Remember those chocolate chip cookies I did ages and ages ago? Well, I used to make them all the time, and they always worked out perfectly. Then, out of nowhere, they started baking up flat as pancakes. I don’t know what I did, other than I may have switched from superfine sugar back then, to regular granulated now. I have no idea, though. Anyway, I don’t like my chocolate chip cookies as flat as pancakes. I know some people do, but I’m not one of them. But then a few months ago, I was babysitting my friend’s kids. While I was there, she left out a big bag of chocolate chip cookies (that was probably a big mistake on her part—I didn’t leave many behind). They were little, round, and chewy. They weren’t even crispy on the outside. They were so good, that I have been meaning to get the recipe from her since that day back in February. Today, she gave it to me. And, since I am chocolate chip cookie challenged, I regret to say this is not my own recipe. I didn’t even tweak it. Not one bit. (Okay, maybe a bit, but only to let you know to use pure vanilla instead of the crappy kind, or to tell you how many chocolate chips to put in.) And now I have the most delicious chocolate chip cookies I could ever want.

Do you see how in that picture, some of the cookies are puffy and round, while the others are flat?

You know, I understand now why I have such a problem with chocolate chip cookies. You’d think they’d be so simple, but there’s about a thousand ways to make them, and anything can make them change in the oven. I honestly think they’re more finicky than cake—and I live at high altitude! Anyway, the thicker ones I made with Guittard semi sweet chocolate chips, and the flat ones were made with chunks of the Valrhona chocolate chunks. Apparently if you change the chocolate you’re using, it can make all the difference. So, my friends, you can do what you like with this recipe. It makes a TON! Cut the dough in half, add chocolate chunks to one half, and white chocolate chips to the other. You could press mini candy bars into the top when they’re almost done cooking. Just have fun.

Chocolate Chip Buttons

My friend’s recipe card said that these were the recipe from Grandma’s Touch bakery in Springville, UT. I googled it, and couldn’t find it. So if you’re out there, Grandma, thanks for the recipe!

  • 1 pound unsalted butter, at room temperature
  • 2 cups brown sugar
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 tablespoons pure vanilla extract
  • 6 cups unbleached, all-purpose flour
  • 1 1/2 tablespoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 4-5 cups semisweet chocolate chips (4 cups is 2 bags)

1. Preheat oven to 375 degrees. Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add in eggs and vanilla, and cream on medium high speed for 4 minutes. Scrape down bowl as necessary.

2. Combine dry ingredients in a separate bowl and slowly add to mixture. Mix until fully incorporated, but do not over mix. Fold in chocolate chips with a wooden spoon.

3. Drop by heaping tablespoonfuls onto baking sheets. Bake for 10-12 minutes, or until starting to brown.

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