Chocolate Chip Cookies
What better way to start off the Christmas season than with a classic Chocolate Chip Cookie recipe? This chewy, super simple cookie is easy to make and doesn't require a mixer! Throughout the year I find myself making this recipe and then storing the dough balls in the freezer so that I can make freshly baked cookies whenever I want. This makes it easier for when I just want a cookie or two without having to go through the hassle of making an entire batch.
Tips & Tricks
* For this recipe I chopped ½ a Ghiradelli 72% cacao twilight delight bar instead of dark chocolate chips. You can use whatever chocolate you prefer this is just my preference,
Also, feel free to add more chocolate chips if you prefer a more chocolatey cookie.
The Recipe
Yield: 16 cookies
1 ¾ cups of all-purpose flour
¾ teaspoons of baking soda
½ teaspoon of salt
½ cup white sugar
¾ cups brown sugar (light or dark is fine but dark is preferred)
1 ½ sticks of melted unsalted butter
1 egg
½ teaspoon vanilla extract
⅓ cup of milk chocolate chips
½ cup of dark chocolate chips
Procedure
Melt your butter and set it aside to cool. Allow it to cool for about 15 minutes or until it is lukewarm to the touch.
In a separate bowl combine your flour, white/brown sugar, salt, and baking soda in a bowl and mix well.
Coming back to our butter… Add your egg and vanilla to your butter and mix well with a fork. You will then add this to your dry mixture and combine until your dough forms.
Then toss in your chocolate chips. Remember you can add as many or as few as you'd like.
You can then use a tablespoon to scoop your cookies onto a tray or chill your dough in the bowl before scooping. I typically do two tablespoons per cookie and then roll them into balls for a more uniform appearance.
* I recommend putting your dough in the freezer for about 20 minutes and then scooping them into balls since it is easier to work with. After scooping them out you will want to let your dough chill in the fridge for about 1.5 hours. This prevents your cookies from spreading too much.
When you are ready to bake you will preheat your oven to 350 degrees and bake on a nonstick sheet tray and bake for about 12-15 minutes. Be sure to space them out a bit so they can spread without sticking together.
Once they are done baking allow the cookies to cool for 3-5 minutes before moving them off the tray so they don’t fall apart.
