Recipe: Chocolate Chip Cookies!
Jan. 2nd, 2012 12:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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likealarkNotes: These make a LOT of cookies. Like, a LOT. If you make small cookies, like I do (I use a flat tablespoonful of dough for each one), half of this recipe yields 36 cookies.
Also, these are 90% chocolate. Seriously, it's kind of just like eating a chocolate bar. If you like actually having cookie taste (like I do) you might want to go a little easy on the amount of chocolate chips used.
--
Ingredients:
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt (you can actually omit it and it tastes just fine—yes, even with unsalted butter!)
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (or dark chocolate chunks; milk chocolate chunks will make this recipe too sweet).
--
Directions:
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges (we're talking just slightly golden brown, here, if you're making tiny cookies like me) and soft (but not bubbly)—about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack and enjoy :D the chocolate chips will stay melty for a really, really, really long time--like a few hours after you pull them out of the oven.
Also, these are 90% chocolate. Seriously, it's kind of just like eating a chocolate bar. If you like actually having cookie taste (like I do) you might want to go a little easy on the amount of chocolate chips used.
--
Ingredients:
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt (you can actually omit it and it tastes just fine—yes, even with unsalted butter!)
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (or dark chocolate chunks; milk chocolate chunks will make this recipe too sweet).
--
Directions:
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges (we're talking just slightly golden brown, here, if you're making tiny cookies like me) and soft (but not bubbly)—about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack and enjoy :D the chocolate chips will stay melty for a really, really, really long time--like a few hours after you pull them out of the oven.
