My Favourite Chocolate Chip Cookies
I do love my fancy cooking, but sometimes it’s nice to just go back to the basics. Chocolate chip cookies, fresh from the oven, are definitely an ultimate comfort food — and this recipe is so good you’d swear your grandmother made them herself.
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup butter, softened
- 1 large egg
- 1-1/2 cups all purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 to 3 cups of chocolate chips, nuts, raisins, etc. (your choice)
Preheat the oven to 375 Fahrenheit.
In a large bowl, cream together the sugar and butter. Beat in the egg.
In a second bowl, combine the flours, baking soda and salt. Add the dry to the wet ingredients in 2 additions, mixing well.
Finally, add your chocolate chips and other goodies (the cookies in the picture contain chocolate chips, white chocolate chips, and unsalted peanuts, but I mix it up depending on my mood and what’s in my cupboards).
The dough will be slightly crumbly in appearance, but don’t worry — all that butter will make for a nice soft, chewy cookie. Use your hands to roll 1-1/2 to 2 inch balls of dough, and space them about 2 inches apart on a cookie sheet. Bake for about 10 minutes, until they’re nice and golden. Let them cool on a rack.
The Results (and some hints & tips)
The whole batch makes about 4 to 5 dozen cookies, depending on just how big you make them. If that seems like too many cookies all at once (hah, too many cookies — that’s a hilarious situation), feel free to pop half the dough into an airtight freezer bag, and it will be just fine in the freezer for a month or two (until your next cookie craving). Then just thaw it out in the fridge overnight, and you’re ready to make more cookies.
If you’re like me and tend to forget to take your butter out of the fridge a few hours before you want to bake, I’ve got a trick for you. Put a cup of water in the microwave for a minute or two. Cut your butter up into small cubes and put them into a bowl. Once it’s nice and steamy in the microwave, turn the power off, put your butter in there with the cup of hot water, close the door and just let it sit for a few minutes. Your butter will soften up, without melting.
And if you’re not a fan of butter, you can use margarine instead. The cookies will come out slightly crispier, but the taste will be just fine. But I assure you, it’s way gothier to use butter.
This entry was posted on January 20, 2010 at 12:19 AM and is filed under Recipes with tags chocolate chip, cookies, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.