Wednesday, March 2, 2011

Chocolate Chip Cookies

Have I mentioned how much I love cookies??? They are my weakness for sweets, especially warm ones right out of oven! I try really hard not to eat them when I bake them, or I end up eating about a dozen in one sitting. Why make cookies you ask if I don't eat them? Because I love to see the smile on other people's faces when they eat them. 
Now I have tried many different types of chocolate chip cookies recipe, I have a couple that I really like. This chocolate chip cookie recipe is one that I came across on several food blogs so I finally decided to try it the other day. 
I used semi sweet chocolate chips instead of milk chocolate, I would recommend milk chocolate but it is totally your preference. These cookies came out perfect! They were a good size, and just look so darn delicious! Even better they taste delicious! They are perfect cookie with a glass of milk.

Chocolate Chip Cookies

*Makes 2-3 dozen cookies
2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven. In a medium bowl, combine the flour, salt, and baking soda. Set aside. Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer. 
Bake the cookies for 11-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

1 comment:

Ashley said...

Those look so good! Cookies are my weakness too...thanks for the recipe!