Chocolate Chip Cookies
Comments(14)
I know there will be some of you who will wonder why I find it necessary to make such a big deal out of chocolate chip cookies. Go ahead and wonder. The last time I made chocolate chip cookies was years ago and they didn’t turn out. Yeah! I know! Probably one of the simplest things there is to bake, and I just couldn’t pull it off! So when I decided to try again, it was not without some twinges of nerves and of course I had to chronicle the attempt.
Ingredients
I was wanting to cook something other than dinner out of a box, and I just so happened to have all the ingredients for chocolate chip cookies on hand. Flour, sugar, brown sugar, baking soda, salt, vanilla extract, 2 eggs, butter/margarine, chocolate chips. I would have used real butter, but my margarine was already softened and my butter was in the freezer. And it was getting late enough in the evening that I didn’t want to wait on my butter.
In a small bowl, combine 2 1/4 cups of flour, 1 teaspoon baking soda and 1 teaspoon salt. Picture taken without flash because if you try to take a picture of white ingredients in a white bowl, you just end up with a blinding white blob in the middle of the picture. Set this bowl aside.
In a large mixing bowl, put 1 cup (2 sticks) of softened butter or margarine. Softened is the key word. Do NOT melt it! Turns out, this may have been my mistake so many years ago when I attempted to make these cookies for the first time. Melted butter in chocolate chip cookies will leave you with wide, thin chocolate chip crunchies.
Add to this, 3/4 cup of granulated sugar.
Add 3/4 cup packed brown sugar. Hopefully your brown sugar will be soft. It was at this point that I discovered my brown sugar had dried out, and I had a heck of time carving out 3/4 cup, and an even bigger difficulty trying to get those chunks to break up and mix into my butter and sugar.
Add 1 teaspoon of vanilla.
Beat until creamy. If you had rock hard brown sugar like I did, this part might take a good amount of time while you make sure all those chunks get broken up. I was starting to fear that someone was going to bite into a cookie and find a quarter sized chunk of hard brown sugar.
Add the eggs, one at a time, beating the mixture after each addition.
Next, you’re going to gradually beat in the flour mixture that you set aside earlier. Add it a little bit at a time, and beat it in.
Finally, you’ll dump in 2 cups (the whole 12 oz bag) of chocolate chips. Stir these in… you’ll want to switch to a spoon. I wouldn’t use the hand mixer for this unless you particularly like chocolate chips flung into your eyeball at high speed.
When it’s all mixed together, it’s time to drop spoonfuls onto cookie sheets. And eat a bite of cookie dough with my fingers. And wash my hands because I have a cold and I’m not making Chocolate Chip and Germ Cookies.
How large you drop them is entirely up to you. I took a picture of this particular pan of cookie dough because they were all small and fairly uniform. The first batch into the oven had some gargantuan cookies and some midgets. Slide them into an oven that’s been preheated to 375 degrees F.
Let them bake for 9-11 minutes, until they are golden brown. I like to take cookies out of the oven when they look like they could cook for another minute or two. They’ll continue to firm up a little bit on the pan, and I like my cookies on the softer side. After you remove them from the oven, let them sit on the pan for a couple minutes to cool.
The recipe calls for cooling the cookies completely on a wire rack, but unfortunately I don’t have one of those. So I make do with wax paper on the counter top. (And maybe put wire racks on my birthday wish-list. Never mind the fact that it’s not until August.)
My boss has eaten three of these cookies now, and people are surfacing from the depths of the building looking for some, so I’d say they turned out pretty well. Phew! The curse of the chocolate chip crunchies has been cured!
The Recipe
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Those look yummy!
good job on trying again! some tips: if your brown sugar is rock hard, put it in the microwave to soften. and what I do to soften butter is put it on top of the stove where the vent from the preheating oven will help it soften and not melt.
I wish I could have one of those, they look awesome!
Oh my. Sssoo yummy…Saved the recipe and I’m hoping everybody stay clear of my kitchen…LOL
Thanks. Keep up the good work and may you have a wonderful day.
They look delicious! I wish I had some chocolate chips in the house so I could make some!
Those look so yummy, Jen! I see someone else has given you the tip about softening hard brown sugar, but it really works, so keep that for next time.
And yes, melting the butter will render your cookies more like crepes
Thanks for the chocolate fix!
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Those look good
On the bit about melted butter, you can make chewy cookies with it – just use the recipe that was on Good Eats – http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html
I’ve tried that one before, and it didn’t come out too bad.
Sephyroth
I really liked your pre-cooking photo with all the ingredients lined up. That’s how I start too, though I don’t take a photo.
They look pretty darn good to me!!! Mine always seem to come out flat and gooey….it’s hell trying to get it right…all the time
You did good girl!
My favourite! Save some for us
They look yummy. Have you ever tried adding mushed up Peppermint Patties or crushed peppermint candies? Divine.
Great job! I love this traditional recipe that is found on the back of a particular brand of chocolate chips. It is ingrained in my memory because I make them so much. Using real butter and farm fresh eggs makes them so much better, too!
I love chocolate chip cookies! One of my favorite recipes is like the one you mentioned above, except that instead of using 3/4 cup of white sugar, you use 1/4 cup, and substitute the remainder with one package of instant vanilla pudding.
And butter. Oh, I have such butter woes. I wind up melting mine half the time, so I’m left with cookie crisps or wafers, rather than plump cookies!
mmmm….
I sure hope this will work… I just tried to make chocolate chip cookies and they look like crispy flat saucers…. not very appetizing. I want to be able to give a plate of cookies for Christmas/Thanksgiving… so I figured I’d better start trying to figure this out now, I may need the next 3-6 weeks.