For Christmas every year my wife and I bake cookies for friends and coworkers. This post, plus the following two will be a few of the cookies we made this year.
Chocolate chip cookies are a staple baked good. We always have the ingredients on hand and we make them frequently throughout the year.
This recipe is a variation on the Tollhouse cookie recipe and yields a somewhat softer and cake-ier cookie than the original recipe. The variation comes from my mother: the flour is increased and the ratio of brown sugar to granulated sugar has been altered.
Here is the recipe:
3 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Softened Unsalted Butter (2 sticks)
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 Large Eggs
~2 cups Semisweet Chocolate Chips
This is the mise en place for the chocolate chip cookies. I’m making a double batch, so the quantities will be doubled.
The butter and sugars go into a bowl and get creamed together.
Then the eggs and vanilla get mixed in.
This is what the mixture will look like after the eggs and vanilla get mixed in.
Next up is the dry ingredients. When making chocolate chip cookies, rather than getting another bowl dirty i usually just put the baking soda and salt in with the first cup of flour.
This is the cookie dough after all the flour has been mixed in.
Lastly, the chocolate chips get mixed in.
The dough then gets dropped onto a cookie sheet. You can vary the size, but I usually go with about 1-2 heaping tablespoons.
The cookies then bake at 375 Fahrenheit for 8-12 minutes, depending on the size of the cookies.