Yes, I know it’s only noon on a Saturday and I made cookies. One of our friends walked into the house a second ago and said, “Are you trying to get your own cooking show or something?”
DUH! Cooking Channel, I’m looking at you!
Then, when I offered him and my husband a hot fresh cookie, both proclaimed it was “too early.” Do what? Too early for a cookie? Is that real? Maybe, I am weird but a chocolate chip has a place ANYTIME of day. My feelings aren’t all that hurt (though it is likely they could have been, I’m a sensitive soul) because their loss is my gain. My husband left town for the evening to go hang with his friends so all the more cookies and wine for me!
Chocolate chip cookies have some serious controversy surrounding them. Each person has a cookie preference. Some like chewy, some cakey, some crispy, some like a touch of both, etc and the list goes on. There are tons of blogs that have devoted numerous hours to trying each variation; with cornstarch and without, with brown sugar or white or both, without baking powder or soda, with coconut oil, with a combination of the previous. YADDA YADDA YADDA.
I invite you to make these and give me your thoughts. Or, tell me! Which is YOUR preferred chocolate chip cookie?
My Classic Chocolate Chip Cookie
makes around 24 cookies, depending on
how much raw dough you ate your dough scoop
- 1 stick of butter softened to room temp
- 1 1/4 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup firm packed brown sugar (light or dark but I used light)
- 6 tbsp granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 C mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper. *NOTE: I use a silicone baking mat. I think this makes for a better cookie. I got two on Amazon for like 13 bucks.
- In a medium bowl, mix together flour, baking soda, baking powder, salt. Set aside.
- Using your mixer, (or by hand but this may take a bit) cream together your room temp butter and the sugars until smooth. This should take 1-2 minutes.
- Add your egg and vanilla extract to the creamed mixture, mix on low speed until combined through.
- Slowly add your flour mix while on low speed until just incorporated. Do not over mix friends. Then, remove bowl and using a spatula or wooden spoon, stir in chocolate chips.
- Use a melon baller or heaping tablespoons to distribute dough onto your cookie sheets. I would space these about 2 inches apart.
- Bake your cookies one sheet at a time for 8-10 minutes. Your edges should be brown and the tops light and fluffed.
- Remove from oven and cool for 5 minutes, moving to a cooling rack for 5-10 more minutes.
- Eat cookies with cold milk, or without, but it’s better with milk so do that.
These should be stored in an airtight container with layers of parchment or wax paper between them so they don’t stick to one another. ENJOY!
Original recipe at Taste.