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We EAT: Beebs’s Best Ever (and super secret) Chocolate Chip Cookies! (Or are they cakes?)

Hey everyone,

Adulthood has been busy lately, so I haven’t had much time to blog. I got a new job, which has been a great learning experience and my fiance and I moved in together. Life is good!

Today I christened my new kitchen (we haven’t been in this apartment for too long) with one of my favorite recipes: Beebs’s Chocolate Chip Cookies.

Who doesn’t love chocolate chip cookies? I, in fact, love them so much that I have tried literally dozens of “best ever” chocolate chip cookie recipes, but no cookie has been better than the one my friend Elizabeth makes.

The best part is, her recipe is the same recipe that is on the back of every/any bag of chocolate chips — with one caveat: she adds lots and lots of extra flour.

It doesn’t seem so weird until you realize the method to the madness. First, you make the recipe on the bag as usual, but stop right before you add the chocolate chips.

Here’s where it gets crazy. Then, according to Elizabeth, you add lots and lots of flour.

For a home baker who prides herself on precision (sifting everything, measuring everything perfectly), this boggles my mind. “What do you mean add ‘lots and lots of flour’? How MUCH flour?” I would exclaim. “Eh,” Elizabeth would reply, “just add a lot until it seems like you don’t need to add any more.”

So one day, I watched her do it. She made the recipe as it stated on the bag (which already had more than two cups flour in it!),  mixed it all until smooth, and then began adding flour by the cup full and stirring. “The stirring is the hardest part,” she told me as she struggled to get the wooden spoon through the thick dough, “But it’s a good arm workout!”  This dough is so thick, that a Kitchen Aid mixer can’t even mix it — even with the hook attachment! (That’s really thick, you guys.) I’m not sure how much flour she added in the end, probably another two or three cups. Then she added the chocolate chips, popped extra large tablespoon full 6f dough on a cookie sheet, and baked until slightly brown. Then, she had the biggest, fluffiest, doughiest, softest cookies you could ever imagine. Chocolate chip cookies, reinvented.

So, I tried it on my own. The first time I made them I was too nervous to put too much extra flour. The second time I made them, I put a little more flour — but was still cautious.

Today, I just let loose with the flour and, boy oh boy, did I make the best cookies ever. Part cookie, part cake, part scone — Beebs invented something amazing. And by letting loose a little from a recipe, I felt like a real chef! It reminded me that experimenting and spontaneity in baking and cooking is okay, and sometimes, the results are even better than you could have anticipated!

Now, I give you the recipe (which, in this case is on the back of a Trader Joe’s semi-sweet chocolate chips bag+a little magic from Elizabeth.)

2 1/4  cups all purpose flour (Ha! That’s a joke!)

1 ts salt

1 ts baking soda

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup softened butter (Ok, so I used 1/2 cup butter only and it was still delicious!)

1 ts vanilla extract

2 eggs

1 package of chocolate chips

Preheat oven to 375 degrees. Combine flour, salt, and baking soda in a bowl and set aside. Combine brown sugar, sugar, softened butter, and vanilla and beat until creamy. Add eggs and beat. Add dry ingredients and mix well.

Now comes the crazy part: add a whole lot of flour. Add it slowly at first, maybe 1/2 cup at a time and mix. (You will have to hand mix this unless you have a really strong and big Kitchen Aid.) Keep adding more and more flour until the dough feels not sticky at all and actually seems a bit dry, but is still well incorporated. This could be close to three more cups of flour.

Add the chocolate chips and mix whilst giving yourself an arm workout. Spoon heaping tablespoons on to a cookie sheet. (Heaping is better for these cookies, as they really taste cakey and delicious when they are a bigger cookie.)

Bake for about 10 minutes or until golden brown on top. Let cool a few minutes on the cookie sheet before transferring to a cookie rack.

Enjoy! Report back on these cookies! Did experimenting with flour pay off in the end? (Trust me, it will be an enthusiastic YES!)

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