Basic Chocolate Chip Cookies

If you’re wanting to learn how to bake, learn this cookie recipe and you’ll be set. Even though it says it’s chocolate chip, you can use the dough for this cookie as a blank slate and add anything you want. I’ve come across a lot of recipes for chocolate chip cookies, but this is the one I always come back to.

Ingredients:

  • 2 1/2 c all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c (2 sticks) room temp. butter
  • 1 1/2 c brown sugar
  • 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • 12 oz (1 bag) semi-sweet or milk chocolate chips

Preheat your oven to 375 degrees.

In a mixing bowl, mix flour, salt, and baking soda.

In a different bowl, cream the butter and sugars together with a hand mixer.

It doesn’t have to be completely smooth. Once you add the eggs and mix it together, the batter will smooth out.

Speaking of which, add the eggs and vanilla.

Mix on low or medium speed until everything is combined.

Next is the flour mixture. Don’t dump it all in at once, or it will take forever to mix and your mixer may have a stroke and die. I generally do about a cupful at a time. Also, before you just stick your mixer into the batter and crank it up on high, try blending the flour in a tiny bit with a spoon. That way you don’t end up looking like you took a bath in flour.

Finally (this is the best part), it’s time for the chocolate chips! This is where the fun can come in. If you’re not a fan of chocolate, 1. You’re crazy, leave my blog (I kid, I kid!) and 2. You can use anything you want. Substitute caramel chips, any kind of chopped nuts, coconut, butterscotch chips, dried fruit…The list goes on. But for me, I’m choosing the chocolate!

Using a spoon, fold in the chips.

Now, line a baking sheet with parchment paper or grease a cookie sheet. I use the paper, because clean up is much easier. If you use parchment, after ripping off the amount you need, flip it over so the ends curl under. It will keep it from popping off the sheet while you’re spooning on the batter.

By the way, these baking sheets are probably the best thing ever invented. Check them out here. Mine is a little beat up, but it still works like a charm.

The rest of this recipe is up to you. I normally use about 1 tbs of batter for a medium sized cookie. You can adjust to your desired size.

Everyone likes their cookies a little different. I go for the really soft ones, with gooey centers. My mom likes them rock hard. For softer cookies, I bake them for about 10 minutes. Harder cookies stay in for about 13. Don’t forget that all ovens vary, so you really just have to watch them. Generally, 10 minutes is a safe place to start and you can go from there. Also, cookies continue to cook for a few minutes after they come out of the oven, so don’t wait until they’re completely hard to take them out. You will end up with frisbee, rock cookies and no one will want them.

Serve up warm with a cold glass of milk, or if you’re feeling really creative…Wait until the cookies cool, spoon some vanilla or coffee ice cream onto one, put another cookie on top and pop them in the freezer for an hour. Homemade ice cream sandwiches!

Currently dancing to: “All American Girl,” Carrie Underwood.

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4 Responses

  1. Iiiii like my cookies in dough form, a lot of the time. Ha, bake 12, eat the rest of the dough!!

  2. I agree. I have a recipe for cookie dough truffles. They’re basically balls of cookie dough with a hard chocolate shell, served chilled.
    Delicious.
    I’ll put up the recipe soon.

  3. YUM! I am going to try this one!

  4. […] made the chocolate chip cookies I told you about a few posts ago. Right? Ok, well if not…here you […]

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