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12.14.2014

20 Minute Chocolate Chip Cookies

Come to think of it, my first taste of chocolate chip cookies were of the packaged variety. Growing up, homemade chocolate chip cookies were always made from prepackaged mixes. The first time that I had chocolate chip cookies made from scratch was when I was in my early teens!

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

Disclosure: This post contains affiliate links.

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