Since then, I have always made chocolate chip cookies from scratch. For me, chocolate chip cookies are like black dresses. You can never have too many. Chocolate chip cookies are a staple in this household and makes a great portable treat.
The recipe below makes 50 cookies. The cookie is perfectly chewy and filled with chocolate chips. It is perfect with a glass of milk, a hot cup of tea or coffee. I gave my friend A a dozen, brought a dozen to my SIL's house (she babysat our little man while we went to the theatre to watch the Hunger Games: Mockingjay Part 1), we ate two dozen and I managed to freeze 2 cookies for later.
This recipe would also be ideal for parents of nut-allergic children (I omitted the walnuts the original recipe called for). Freeze some extra cookies (unbaked) as a safe treat to take to school.
Ingredients
1 cup butter, softened (leave on the counter for about 20 minutes)
3/4 cup white sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F.
2. In a stand mixer (or by hand), cream together the butter, white sugar and brown sugar until the mixture is smooth.
3. Dissolve the baking soda in a small bowl with the 2 tsp hot water. Set aside.
4. Beat in the eggs into the stand mixer one at a time. Add in the vanilla extract, salt and the dissolved baking soda to the batter.
5. Beat in the flour, one cup at a time until the batter is fully mixed. Stir in the chocolate chips.
6. Using spoons, or a 1 tablespoon cookie scoop, drop the 1 tablespoon cookie dough onto an ungreased baking sheet (or baking mat, like a Silpat).
7. Bake for 10 to 12 minutes until the edges are slightly brown. Allow the cookies to cool for a few minutes on the baking sheet before transferring the cookies to a cooling rack.
Source: Slightly adapted from Allrecipes
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