Or maybe I should call it the "Imperfectly Made PERFECT Chocolate Chip Cookie."
Google, “Can wax paper go in the oven?” Maybe that’s the question that brought you to this blog.
Or, perhaps you are in search for an AMAZING cookie recipe.
Either way, hopefully you can learn from my baking mistake to make what turned out to be really delicious cookies! And I’m trying to remain unbiased, but I had a friend call herself a “cookie connoisseur”’ say it was the “best cookie I’ve ever had!" My husband and kids also said they were the “best ever!” But, of course, they are incredibly biased!
So, I’ll let you decide!
The recipe I started with was literally called "Perfect Chocolate Chip Cookies!" (see the original recipe here.) My sister shared this recipe with me after I had eaten one of her cookies (because it was DELICIOUS) and my husband mentioned good ‘ol chocolate chips copies are his all-time favorite. So, I was trying to make him something special — and boy was it an experience.
First, I was out of vanilla and had to borrow from a neighbor. Then, I didn’t have enough semi-sweet chocolate chips — thankfully, white chocolate chips turned out to be a fantastic replacement! And THEN, I made the mistake of asking my husband if wax paper and parchment paper were the same!
Can I blame sleep deprivation for the mistake?!
About 10 minutes in the oven, I took a peek at them — I wanted to make sure they turned out “perfect!” The recipe said 10-13 mins.
Well… there was smoke.
I quickly googled, “can wax paper go in the oven?” And learned it can NOT… it can catch on FIRE!
I pulled them out and tried to transfer them. They turned into a sloppy mess. My husband (I think he could see how upset and bad I felt) told me to put it in a bowl & he’d eat it later. (That part tasted like a Pizookie from BJ’s if you’ve had one, it's a cookie baked in a deep-dish pizza pan. And it was still delicious!)
As for the rest of the batch — they really did turn out perfect!
As I mentioned, I used half white chocolate chips, half semi-sweet. I made sure to take the butter out a couple of hours before so it was softened to room temp and I chilled the dough before baking — I think those last two steps really helped make it.
That and cooked just one pan at a time. And, thank goodness I did, or the entire batch would have been ruined. Thankfully, it was a small pan with just 6 cookies that became slop. HAHA! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This recipe is definitely a keeper! But next time I’ll get parchment paper. LOL!
- 1½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup packed brown sugar
- 6 tbsp sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 2 tbsp white chocolate chips
- 1 cup + 2 tbsp semi-sweet chocolate chips
- Pull the butter out of the refrigerator a few hours before you intend to start baking to allow it to come up to room temperature.l
- In a medium bowl, combine flour, baking soda, and salt.
- In a separate larger bowl, blend the room temperature butter (it helps to cut into smaller cubes first) with brown sugar and granulated white sugar, blend on medium speed until smooth.
- Add egg & vanilla to butter mixture, blend on low speed.
- Slowly add a small amount of flour mixture at a time until just incorporated, not over-mixed!
- Stir in both types of chocolate chips with a spoon until well distributed.
- Chill dough in the refrigerator.
- While dough is chilling, pre-heat the oven to 350ºF and prepare your baking sheet by lining with parchment paper.
- Once the dough is chilled, use an ice cream scoop (or heaping tablespoons) to drop the dough onto the parchment paper.
- Bake 1 sheet of cookies at a time (this is important as it allows the cookies bake more evenly!)
- Cook until lightly browned around the edges, 10-12 minutes.
- Cool for 5 minutes on the tray before transferring to wire cooling racks.
Don't skip cooling the dough! There's no set amount of time, just keep checking until the dough feels cool to the touch.
If you prefer a less chocolatey cookie, you can reduce the number of chips to taste.
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