The Way The Cookie Crumbles
Tomorrow is the first day of school for my kids. I am now the mother of two high school freshmen and a seventh grader. None of them are too excited about summer break being over. And, you should have seen their faces when I announced that I will no longer be making their lunches in the morning.

When I was their age I was responsible for making my own lunch. There is no reason that I should continue to make theirs. It’s not a complicated formula: sandwich or whatever main dish they prefer, a piece of fruit, something salty like pretzels, granola bar or yogurt for the mid-morning, and something to drink. No big deal. You would have thought I asked them to sever a limb. In all fairness, the seventh-grader was okay with it but she’s my foodie. She gets to have a daily lunch inspiration. The boys, not so much…

To make it as easy on them as possible, I have stocked the fridge with their usual favorites like sliced turkey and the “good” yogurt. I even caved and got them the bread they really like instead of the usual whole wheat. I am also going to throw them a bone and make some chocolate chip cookies.

My intentions are not totally altruistic. Really, this is just an excuse to continue my search for my ultimate chocolate chip cookie. Honestly, I have never had a bad chocolate chip cookie. They’re all pretty tasty—but I do have a preference. I am 100% team crispy when it comes to chocolate chip. Now, I’m not going to refuse you if you offer me a warm chewy one right out of the oven. But, I really like the kind that are super-thin, super-crispy and taste of lots of butter. If you have ever eaten Tate’s chocolate chips cookies you know how I roll.

For the last few weeks, I have been trying different recipes to find that ultimate perfect one. Sure, I could have just searched for Tate’s cookie recipe on the internet but that would have been way too logical and robbed me of dozens of tasty treats along the way.

Full disclosure I add pecans to all of my chocolate chip cookies regardless if the recipe is team-crispy or team-chewy. This is a hard limit for me. There must be pecans.

This recipe from King Arthur Flours was my families favorite. They don’t really spread—more like a drop cookie. And, while they are crunchy, they are borderline biscotti-like. Don’t get me wrong, this is a great chocolate chip cookie, just not what I was looking for.

Along my chocolate chip journey, I tested the Neiman Marcus (alleged) $250 Chocolate Chip Cookie recipe and Dori Greenspan’s World’s Best Chocolate Chip Cookies. And, my two favorites are listed here. 

King Arthur’s Favorite Chocolate Chip Cookies
Recipe adapted from King Arthur Flour
Yields approximately 5 dozen 3-inch cookies

These chocolate chip cookies were my families favorites. They’re crunchy and delicious, but not quite what I was looking for. The dough doesn’t spread much, making a thicker cookie that was borderline biscotti-like.

Ingredients
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats, quick cooking or old-fashioned
2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt*
2-2/3 cups semisweet chocolate chips
1/2 to 1 cup chopped pecans

Directions
Preheat the oven to 375°F. Line two cookie sheets with a silicon mat or greased parchment paper.

First beat together the butter, granulated and brown sugars. Then beat in the eggs and vanilla.

Grind the oats in a blender or food processor until they’ve turned to a coarse powder. Stir the oats into the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and fruit or nuts. Beat gently until well combined.

Drop the cookie dough by the tablespoon full 2 inches apart onto the prepared cookie sheets. A tablespoon cookie scoop works well, too.

Bake the cookies until they’re very lightly browned (about 14 to 15 minutes). Remove the cookies to a wire rack to cool.

Homemade Tate’s Chocolate Chip Cookies
Recipe adapted from Tate’s Bake Shop Cookbook by Kathleen King
Yields 4-1/2 dozen 3-inch cookies

These chocolate chip cookies do exactly what I was hoping for. They spread out on the baking pan, and are thin and crispy. Don’t expect me to share!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips
1/2 to 1 cup chopped pecans

Directions
Preheat the oven to 350 ºF. Line two cookie sheets with a silicon mat or greased parchment paper. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla.

Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips and pecans. Don’t over-mix the dough.

Drop the cookie dough by the tablespoon full 2 inches apart onto the prepared cookie sheets. A tablespoon cookie scoop works well, too.

Bake the cookies until the edges and centers are brown (about 12 minutes). Remove the cookies to a wire rack to cool.