Chocolate Chip Cookies

Plated - CBM c@

The Development of a Great Cookie

This is Bo’s recipe.  After trying many, many recipes, he combined what he had learned from several of them, put his own spin on things, and came up with this recipe. I think they are the best I’ve ever eaten. They are chewy, but not too soft. They are crunchy, but not hard. They are wonderful

He has taken these cookies to meetings, parties, and one friend always wants them for his birthday. So when he began making them for a guys-only card game, I had to take photos, eat a few cookies (of course), and publish his recipe. He came home from that meeting with an empty cookie tin. No surprise there.

These Cookies Are in Great Demand

Now that word is out among our friends and neighbors, the demand for these cookies has increased. Previously at our gatherings, everyone wanted us to take either my red velvet cake or his deviled eggs. Now the requests are for his chocolate chip cookies.

The Recipe

Plated - CBM c@Ingredients

  • 12 ounces bread flour
  • 6 ounces unsalted butter ( 1 & 3/4 sticks)
  • 2 ounces granulated sugar
  • 8 ounces brown sugar
  • 3/4 cup chopped pecans
  • 12 ounces chocolate chips
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 egg yolks
  • 2 tablespoons skim milk
  • 1 1/2 tsp. vanilla


  1. Melt the butter in the microwave or a sauce pan. Set aside.
  2. Sift together flour, baking soda, and salt.
  3. In electric mixer, blend butter and all sugar on medium speed for 1 – 2 minutes.
  4. In a small bowl or measuring cup, blend together the eggs, milk, and vanilla.
  5. Reduce speed of mixer, and gradually add the egg mixture. Blend well — about 30 – 45 seconds.
  6. Gradually add the flour mixture. Mix well.
  7. Stir in chocolate chips and pecans.
  8. Chill the dough for at least 30 minutes.
  9. Place 1-1/2 ounce balls of dough onto a parchment paper-covered cookie sheet.
  10. Bake at 375 F. for 15 minutes.
  11. Move cookies to cooling rack for at least 5 minutes.


Measuring Brown Sugar - CBM cMeasuring the ingredients by weight is so much more accurate than the old cup, tablespoon or teaspoon method. We are changing over to doing that with most of our cooking.

Simply set the scale to zero with the container already in place. Then add the ingredient to be weighed.


After making the dough, he uses an ice cream scoop to make little balls of dough. These little cookie dough balls are ready for the oven. Using parchment paper keeps the cookie sheet clean.

Ready for Oven CBM c

Here they are just out of the oven and on cooling racks. Using parchment paper also makes it easy to lift all the baked cookies from the baking sheet onto the cooling racks at one time. It also keeps the melted chocolate off the cooling racks. Don’t you just want to wipe up that bit of warm chocolate with your finger, and pop it into your mouth? Come on, you know you would if you could.


So, this is the story of Bo’s chocolate chip cookies. Stay tuned, he makes a mean chocolate truffle pie, too.


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