Chip's Chocolate Chip Cookie Recipe

Chip had a huge sweet tooth. He loved donuts (He swore by Donut Shack donuts in Severna Park, MD where he lived with his family for many years). Making birthday cakes for others (He made his own this year, shown in the picture, because he wanted to try the recipe) brought him so much joy and, I always thought, was as much to celebrate the other person as it was for him to be able to eat the cake. Ice cream or some other dessert after dinner was a must for him, with the exception of days when he felt too sick from treatment to eat anything at all.

When I asked Cat how she fared on this first Father’s Day without him, she told me she did OK by putting her energy into making a red velvet cake, his favorite cake. She worked hard to accumulate all of the ingredients and to bake it in her apartment in Tucson. I’m certain Chip was watching her make that cake and thinking “That’s my girl.” The week before Chip died, Stella was in the kitchen and in the mood to make cookies. Hearing this from his spot on the sofa in the family room, which opens into the kitchen, he told her about his favorite chocolate chip cookie recipe. It was his favorite because the recipe includes the “crucial step” (he would say) of browning the butter to give the cookie a “nutty flavor” without adding nuts. Stella was hooked after hearing this idea. He emailed me the recipe (below), which I then printed out for Stella to follow. The cookies were delicious. Chip's review of Stella’s efforts was “thumb’s up” with every cookie he ate. He informed us that, while we preferred the lighter/less-done cookies, he preferred the darker, crisper ones that she left in the oven a bit longer. Oh, how he loved eating those cookies.

The email with the recipe was the last email I would receive from him. To me, that is perfectly fitting from the man who was never anything but sweet to me.

May we all continue to bake and enjoy sweets in Chip’s honor and memory.

---------- Forwarded message ---------

From: CC <ldupc3@gmail.com>

Date: Mon, May 25, 2020 at 12:14 PM

Subject: Chocolate chip cookies

To: Cindi Stevens Copeland <czscope17@gmail.com>

1 cup (16 tablespoons) unsalted butter, softened to room temperature

1 cup light brown sugar, packed

2 teaspoons vanilla extract

1 teaspoon molasses

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup bittersweet chocolate chips

1/2 cup coarsely chopped pecans

coarse sea salt, to sprinkle on top

Line two baking sheets with parchment paper and set aside.

Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning.  Allow it to cool for 20 minutes.

Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.

Beat in the vanilla extract and molasses.

Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.

Add the egg and egg yolk, and beat for one minute more.

Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.

Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.

Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.

Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.

Sprinkle the cookies with sea salt, to taste — as much or as little as you like.

Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.