2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 tsp. vanilla
2 eggs
3/4 bag chocolate chips
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 tsp. vanilla
2 eggs
3/4 bag chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt, set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen.
Cool Tip: You can keep cookies for longer by freezing them.
What I learned while making this recipe: In my search for a quality chocolate chip cookie, I finally found an excellent recipe, changed it just a bit, and it works every time. I found it on the Ghirardelli chocolate chip wrapper. Always delicious and soft. The key to guaranteeing that cookies come out soft is to take them out of the oven before they look light brown. If the recipe says to bake cookies for 9-11 minutes, don't leave them in for 10 minutes (like I did, I thought taking the average was good), take them out at 9 minutes. If they look too gooey, they aren't. When the cookies cool off, they'll be perfect. Also, don't use a hand-held mixer to mix in the flour and chocolate chips. It will break. And one more thing, if you live in a humid area, use about 1/4 cup additional flour (that is, if you want your cookies to be more fluffy rather than flat).
1 comment:
Hi Ash,
I'm totally liking your Cooking Blog! Yesterday I tried a new recipe that I think you would enjoy. One could say it's an easier to handle lemon square. It's easier to make and eat, but still quite delicious. They are so simple and simple looking, and I could not stop eating them. Usually, I eat 2 or 3 cookies, but I was up to 5 cookies, plus the dough yesterday!! I'm not savvy on how to post here, but I'll give you the recipe and maybe you can copy and paste, please? I hope you like it!
LEMON CRISPS
2 sticks REAL non salted butter
1 1/2 c. sugar
4 egg yolks
Juice of 1 lemon
2 tsp. grated lemon zest
3/8 tsp. lemon extract (optional)
1/2 tsp. salt
Combine ingredients. I used a mixer. Make two cylinders and wrap in wax paper. Chill for an hour.
Cut 1/4" dough with knife (much like Tube-o-cookies). Bake at 350' on greased cookie sheet for 8 minutes. Don't let the cookies get brown. Makes 3 dozen. Mmmmmm!
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