chocolate chip cookies

Monday, January 3, 2011
You can never go wrong with a warm, gooey, homemade chocolate chip cookie.  Never ever times a thousand.

The chocolate chip cookie is the quintessential baked good that everyone knows how to make, yet no one really has the exact same recipe. Some people like it spread out and crispy, some people like them orb-like and chewy, some let them rest for 3 days, some can't wait and bake them right away or just eat the unbaked dough.

Personally, I like a big, thick, chewy cookie chock full of chocolate. The husband likes the flat crispy kind, but since he's not the main cookie baker, it's all about me.

To be really truthful, I like the dough far better than the actual baked cookies. The cookies are ridiculous when they are baked, but honestly I have a batter fetish. I have been known to pour excess cake batter over ice cream. It's kind of a problem, I'm working on it.

ps. the raw eggs thing doesn't scare me off, so don't even try it.

Chocolate chip cookies

I'm pretty sure I got this recipe from the back of a chocolate chips bag, but I have it memorized so I can no longer tell you the exact source. This make a very chewy cookie, should you want a crispier cookies, reduce the flour by 1/2 cup. If you're really feeling wild, replace 1/2 cup of the butter with creamy peanut butter. It'll blow your mind.

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
2 cups chocolate chips

Preheat oven to 350 degrees. 

Cream together butter and sugars, beat until light and fluffy about 3 minutes. Add eggs one at a time, making sure each egg is incorporated before adding the next. Add vanilla, beat until combined.

In a medium bowl, combine flour, salt and baking soda. Add to butter/sugar mixture, mixing well, making sure there are no dry areas. Stir in chocolate chips.

Drop batter by the tablespoon full onto ungreased baking sheet, about 1/2 inch apart. Bake for 10 - 12 minutes or until tops and edges are golden brown. Don't worry if they are a little underdone, they will continue cooking on the baking sheet after they are removed from the oven. Transfer cookies to wire rack and let cool completely. Store in an airtight container.