About this Recipe

By: Rachel

I derive great joy from traveling. And the best part of traveling is ~~experiencing new cultures, meeting the locals, and seeing incredible sights~~ the food.

When I am in a new place, one of the first things I want to do is visit the local markets and grocery stores. It is such fun to see, smell, and taste regional specialities. Farmers’ markets are especially enjoyable, since you can speak directly to purveyors about the origin and quality of their products. I love tasting handmade cheeses, cured meats, fresh baked goods, local produce, and more. Sometimes, you get a real surprise when you accept a taste from a vendor—like that time I had tavukgöğsü in Istanbul.

It is also great fun to visit supermarkets. I never tire of sauntering through the aisles, people-watching and seeing which staples—and treats—keep the locals going. And, of course, trying out the local specialties from street carts or restaurants is always a joy. There is never enough appetite to try all of the things I want to taste when I’m in a new place.

Sometimes, especially if I’m traveling for several weeks or months at a time, I also get homesick for my favorite comfort foods from back home. And the one I miss the most? Warm chocolate chip cookies.

Golden-crisp on the outside and soft inside; buttery and with pools of liquid-y, bittersweet chocolate bursting within, there is just nothing like a fresh, homemade chocolate chip cookie. Add a tall glass of cold milk—what more could a person ask for?

I tend to make big batches at a time, freezing them in 8-ounce deli containers labeled “Emotional Support Cookies.” These cookies have a magical power to make you feel better, no matter what the trouble may be.

Emotional Support Chocolate Chip Cookies

Sometimes, you just need a cookie.

Print Recipe

Ready In 30

Meal Type Baked Goods, Snack

Good For Anytime

Servings 2

Ingredients

2 ¾ cups (350g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
8 ounces (120g) unsalted butter, softened
1 cup (180g) light brown sugar
1 cup (180g) granulated sugar
¼ cup (60g) sour cream
2 eggs
1 teaspoon vanilla
2 cups (400g) bittersweet chocolate

Step by Step Instructions

Step 1

First, combine the dry ingredients. Add the flour, baking soda, baking powder, and salt to a medium bowl (not the bowl of your stand mixer) and whisk until the ingredients are evenly distributed.

Step 2

In the bowl of a stand mixer (or in a large bowl, using a handheld beater), cream the butter and sugars until fluffy and light in color. This will take 3-5 minutes; do not rush it.
With the mixer running, add the sour cream, beating until combined. Next, add the eggs, one at a time, adding the second egg once the first has been fully incorporated. Finally, add the vanilla. Now turn off the mixer.

Step 3

Add the dry ingredients all at once and begin to beat at a low speed (otherwise, flour will fly everywhere). As the ingredients begin to combine, you can increase the speed until the dry ingredients have been fully incorporated.
Return the mixer to a low speed and add the chocolate, mixing just until combined.

Step 4

At this point, you should ideally let the dough chill for 24 hours before using, although nothing bad will happen if you need cookies NOW and decide to bake them immediately.

Step 5

This dough freezes very well. I like to store it in the freezer and bake directly from frozen whenever the immediate and unanticipated desire for freshly-baked cookies strikes.
Sometimes, I don’t even bother to make individual cookies, I just make one giant supercookie in a cast-iron pan.

Step 6

Either way, once your dough has chilled, preheat your oven to 350°F (175°C) or, ideally, 340°F convection (170°C).
Transfer balls of dough to a parchment- or foil-lined sheet pan and bake for 10-15 minutes or more, or until fully baked and golden browned on the edges.
I find that room temperature dough will bake in 10-11 minutes; refrigerated dough in 14-15; and frozen in closer to 20 minutes.
However, all this depends on the size of your dough balls and to some degree, to your oven; start with 10 minutes and check at 2 minute intervals until your cookies are properly baked.

Wine Pairing

By: Olivia

In the same way that you sometimes need chocolate chip cookies, you sometimes need a fantastic Cabernet Sauvignon. It’s a great wine to pair with chocolate; it’s rich, juicy, and has the right amount of tannins to complement the bittersweet chocolate. A fantastic option comes from Washington’s Columbia Valley. The Cabernet Sauvignon from Powers Winery ticks all the boxes and can be picked up from Violet Wine on your next visit!

Nonalcoholic Beverage Pairing

By: Gaelynn Lea

I’m sure I didn’t invent this, but back in my drinking days I discovered the joy of an oatmeal stout beer with a scoop of vanilla ice cream on top, right in the mug. I remember feeling like a genius on that hot, summer afternoon when the pairing dawned on me. Even the bartender had to comment that it sounded amazing… And it was! The Oatmeal Stout Float became basically one of my favorite desserts, and it would be absolutely fabulous with a warm, chocolate chip cookie. It calls forth the childhood delight of a rootbeer float without the disgusting sweetness of root beer (I’ll admit, I’m heavily biased against rootbeer).

Until recently, I wouldn’t have recommended trying to recreate this beverage with non-alcoholic beer because few of them have enough flavor and body to stand up to ice cream. But things are changing quickly on the N/A front! One of my favorite discoveries in the beer world has been Deschutes Black Butte Porter NA. It’s so dang good that you will be surprised to find it is without alcohol. I think they use a different dealcoholization process than most other breweries, and it distorts the flavor far less than usual. I still love Guinness Zero as my main nightly treat (with a square of dark chocolate), but it doesn’t have quite the right mouthfeel for ice cream… Stick with Deschutes for this one.

Give Deschutes Black Butte Porter NA a try with a scoop of vanilla ice cream on top (paired with a decadent chocolate chip cookie right out of the oven), and you’ll soon feel your emotional reserves soar!