Chocolate Chip Cookies

17 May

Who doesn’t love the simplicity of chocolate chip cookies? This recipe really doesn’t need an explanation. All it really needs is a warning: the cookie dough is as addictive as crack (I can only assume). Be careful or your hips and butt will grow. But then again so will your smile, so the choice is yours. I only have two words: WORTH IT!!

Recipe from of Joy of Baking.

Chocolate Chip Cookies – makes about 48

1 cup (226 grams) of unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons of vanilla extract
2 1/4 cup (295 grams) of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups (270 grams) of semisweet chocolate chips

Preheat oven to 375F (or 190C) with the rack in the center of the oven. Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about halfway through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice-cream scoop or with two spoons, drop about 2 tablespoons of dough onto the prepared baking sheets. Bake for about 12 to 14 minutes, or until golden brown around the edges. Cool completely on a wire rack.
Recipe from of Joy of Baking.


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