Let’s talk cookies. Chocolate chip to be precise. While this may seem basic, it’s something I rarely make. I’ve tried various versions and none of them have really resonated with me as being good enough to add to my standard repertoire. Enter this recipe.
I have a friend at work who bakes from time to time and shares her goodies in the office. I really admire her because she’s such a stud in the office, and seems to be quite the baker as well. Anywho, she makes amazing chocolate chip cookies, so I begged her for the recipe. She forwarded me a link the recipe she uses, and said she thinks the key is recipe that has about twice as much brown sugar as white sugar. Very interesting. I’m always curious about how adjusting some of the baseline ingredients (flour, sugar, eggs, butter), will affect the texture and taste of the final product.
I was looking for an occasion to bake some cookies and lo and behold, it was another coworker’s birthday, and she happens to love cookies. Bingo!
So I made these, and they definitely lived up to the hype. I think I might have kept them in the oven a minute or two too long, so they were a little crispier than I remember, but still quite good. If you need some good old fashioned chocolate chip cookies, give this recipe a try for sure! To add a little extra “je ne said quois” I also made some oatmeal cookies and homemade marshmallows!
The Best Chocolate Chip Cookies
from Savory Sweet Life, yields about 4 dozen
- 1 cup (2 sticks) salted butter, room temp
- ½ cup sugar
- 1½ cup packed brown sugar
- 2 eggs, room temp
- 2 tsp. vanilla extract
- 2¾ cups (12 oz) AP flour
- ¾ tsp. medium coarse sea salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 2¼ cups semi-sweet chocolate chips (about a standard bag and a half)
- Preheat the oven to 360.
- Cream together butter and sugars until fluffy. Add eggs and vanilla and mix another couple minutes until well incorporated.
- Add the dry ingredients and mix until relatively uniform (try not to over mix). Fold in the chocolate chips last.
- Use a medium ice cream scoop to portion out the dough onto parchment lined baking sheets. Bake at 360 for 12-14 minutes or until light golden brown.
- Allow to cool and enjoy!
2 thoughts on “Back to Basics”
I need to try this recipe. We are trying to find ways to eliminate white sugar from baked goods and some of the alternatives are just not that tasty.
YUM! Send some to me?!? 🙂