President Fitts' chocolate chip cookie recipe
In the spirit of this special season, on the cusp of a new year, Renée and I wish you, the members of the Tulane family, many moments of joy (and cookies). To help you get started on the latter, here's a favorite recipe to warm your kitchen this holiday season.
- Mike Fitts
Fitts’ Favorite Chocolate Chip Cookie
½ cup granulated sugar
¾ cup packed dark brown sugar
1 teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
8 oz semi-sweet chocolate chips or bars chopped into chunks
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together both sugars, salt, and butter until smooth.
- Whisk in the egg and vanilla, mixing until smooth and consistent.
- Add flour and baking soda, folding the mixture with a spatula, just until flour is incorporated. Fold in the chocolate chips.
- Scoop the dough with 1 1/2 tablespoon scoop onto the parchment paper-lined baking sheet, leaving space between cookies and the edges of the pan so that the cookies have room to spread evenly.
- Bake for 12-15 minutes, or until the edges have just started to brown.
- Cool before serving and enjoy!
- This recipe should make 24 cookies if prepared as noted. A different size cookie scoop will change size and yield.
- Higher quality ingredients will result in richer-flavored cookies, particularly the difference in butter and chocolate. Additionally, different types of salt will impart a higher or lower salinity level and the darker the dark brown sugar will give a browner dough and more complex-tasting cookie.
- Beware of differences in oven temperatures. Depending on how hot or cool your oven runs, a 12 minute bake at 375°F vs. a 15 minute bake at 350°F will give you a chewier or crispier cookie, respectively. An oven thermometer can give you a better sense of whether your oven is preheating to the right temperature.