My first post. I have thought it through a hundred times, and changed my mind about it a million times. I just couldn’t settle on what to write about. I mean, it’s supposed to be special. Something I’ll look back on one day and say that was the first recipe I ever posted on my blog. I thought about my first recipe being cinnamon rolls, because it’s the one dessert I can confidently say I’ve just about perfected. Then I realized it was very time consuming and I wanted to give it the time and glory it deserved. Pictures and all. You try setting up and taking pictures while having a baby clinging on to your hip. Anyways. I’ve finally decided my first post is gonna be chocolate chip cookies. Back to basics, right? But these chocolate chip cookies aren’t just any cookies. They are the absolute best. The cookie itself is just perfectly balanced. It has a crisp exterior with a soft and chewy interior. The brown sugar brings out the molasses flavor and the little bit of salt perfectly balances the sweetness. The chocolate is perfectly melted and you get a little bit of milk chocolate as well as the usual semi sweet. These cookies are just the best. You make want to plan ahead though, because the dough requires refrigerating. I have made them in a hurry before and the texture was completely off. In my opinion the refrigerating is a must. Here goes nothing!
You want to start off by creaming the soft butter with the brown sugar and white sugar. If you forgot to take out the butter earlier just zap it in the microwave for about 20 seconds. You don’t want to melt it, just make its soft while it still holds its shape. After you cream the butter and sugar, add the vanilla and whole egg as well as the egg yolk. Beat well. Now sift the flour, baking soda, salt, and cornstarch and mix into the wet ingredients. You want to mix the batter so it’s all incorporated but don’t over mix it. Finally add in the semi sweet chocolate and milk chocolate and mix well. Feel free to use any chocolate combinations you like. Personally, this is my favorite. You can refrigerate the dough now and then scoop and bake but I prefer to scoop them refrigerate. I’ve broken to many cookie scoops with cold dough. I like to prepare a large sheet pan with wax paper and then I scoop the cookies onto it, wrap in plastic wrap, and refrigerate. For some reason I always get exactly 36 cookies. After they refrigerate for at least two hours (up to 24), preheat the oven to 350 and prepare your baking sheets. I absolutely love the Silpat, but you can use parchment paper if you’d like. I don’t recommend spraying the pan because it will cause the cookies to spread too much. 12 at a time (depending on your sheet pan), bake the cookies 9-14 minutes. You want the bottom of the cookie to be golden brown and the top to have a slight color yet still be soft in the middle. The cookie will continue to bake on residual heat when you take it out. Convection ovens tend to take less time then traditional ones and I don’t find the need to rotate the pan halfway through, but you’ll get a feel for the time that works for your oven. Finally, allow the cookies to rest on the pan for two minutes before removing to a cooling rack. Allow to cool completely then store in a ziplock bag for up to one week! Enjoy!
Chocolate Chip CookiesMarch 24, 2017: 3 Dozen Cookies: 2 hr 15 min: 15 min: 2 hr 30 min: Easy
- 3/4 Cup Butter (Softened)
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 Egg + 1 Egg Yolk
- 1 TBSP Vanilla Extract
- 1 tsp Baking Soda
- 2 tsp Cornstarch
- 1/2 tsp salt
- 2 Cups All Purpose Flour
- 1 Cup Semi-Sweet Chocolate Chips (Ghiradelli)
- 3/4 Cup Milk Chocolate Chips (Ghiradelli)
- Step 1 In a large bowl cream the butter, brown sugar, and sugar. Add the whole egg, egg yolk, and vanilla. Beat to combine.
- Step 2 Sift the flour, baking soda, cornstarch, and salt. Add to butter sugar mixture and beat to combine into a soft dough. Mix in the chocolate chips.
- Step 3 Scoop the cookie dough and line on a sheet pan covered in parchment paper. Refrigerate for AT LEAST 2 hours and up to 3 days.
- Step 4 Preheat the oven to 350 degrees F. Line your baking sheets with a Silpat or parchment paper. Align your cookie dough scoops about 2″ apart. My Silpat fits 12. Bake for 9-14 min. Allow cookies to cool on the sheet pan for 2 minutes before moving to a cooling rack. Cool completely than store in a Ziploc bag for up to 1 week.
My First Post . . . And Chocolate Chip Cookies
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