Yummy, yummy in my tummy!
Chocolate chip cookies…one of life’s most simple pleasures.
Enough said. Let’s start baking!!
Here are today’s all-stars:
Unsifted Flour, Baking Soda, Kosher Salt, Eggs, Butter, Sugar, Dark Brown Sugar, Light Brown Sugar, Vanilla, Chocolate Chips and Pecans.
Preheat your oven to 375 degrees.
I am in fact making a double batch today, hence the reason it looks like a double batch….
We are going to start by mixing the dry ingredients in a separate bowl.
Add the baking soda.
Add the kosher salt.
Set the dry ingredients aside and tell them you’ll be right back.
Butter, Butter, Butter, Butter!! MMmm, MMmm Good!
You will want to make sure your butter is softened.
If you forget to leave it out overnight, it is alright. Just nuke it until it start to soften up.
Add the sugar.
Observe my butter – clearly I nuked it a little bit too long. I distract easily.
Add the dark brown sugar.
Let’s take a moment here. Light brown sugar is good, but mix it with dark brown sugar and it’s phenomenalicious!
Who doesn’t like phenomenalicious? (Well, besides my spellcheck – spellcheck does not like phenomenalicious)
Add the light brown sugar.
Add the vanilla.
I love vanilla as much as I love pizza.
Vanilla is wonderful and sweet… It makes life so much better.
Add the eggs.
I break my eggs in a separate bowl just in case I get a bad one.
If you have ever had a bad egg, well…you understand.
At this point you should have an ooey, gooey batter.
Yes, that is the technical term.
Start your engines, mix on slow at first so you don’t spray batter all over your kitchen.
Rev it up to medium and mix until smooth and cream-a-licious…
Smile – we are almost there!
Time to add the dry ingredients, they’ve waited patiently long enough.
Mix on slow at first unless you want to wear the flour. Then move up to medium.
Only mix until the batter and the dry ingredients are incorporated.
This happens pretty fast.
Don’t walk away – don’t over beat.
It will look like this.
My self-control at this point is just destroyed.
Cookie dough batter is finger lickin’ good!!
At this point, I am lickin’ my fingers GOOD!
Now that 1/4 of the batter is in my tummy, it’s time to add the chocolate chips.
I prefer to use Ghiradelli Milk Chocolate Chips. Some of you might prefer semi-sweet.
What ever makes you smile at the end of the day is what you should use.
Finely chop your nuts. Add them to the batter and incorporate.
Nuts are optional, but highly recommended. I use pecans.
Everyone knows sometimes you feel like a nut, sometimes you don’t.
If you feel like a nut add any nut you want.
If you don’t, that’s alright too.
Permission granted to make a self preference decision on this one.
Time to make the cookies:
You will need the luscious batter, two spoons and several cookies sheets covered in parchment paper.
Parchment paper is one of those things I wonder how I survived without. I can’t even imagine…
Time to transfer your batter to the prepped cookie sheets.
I go old fashion here… I want my cookies to look like they came out of my kitchen, not a box.
I opt to use two spoons instead of an ice cream scoop.
Your choice. I won’t judge.
Here is my technique:
Fill a teaspoon with the batter then push it off onto the parchment paper covered cookie sheet.
Repeat until the bowl is empty.
Keep them far enough apart so they don’t melt into each other.
Bake for 9-11 minutes in your 375 degree preheated oven.
You want them golden brown.
There you have it.
Time to grab a cold glass of milk and dig in!!!
Hurry before the kids get a whiff – they’re like mini cookie sniffing blood hounds.
Until next time…After reading this sentence you will realize that the the brain doesn’t recognize a second “the”.
Chocolate Chip Cookies
Preheat oven to 375.
Mix flour, baking soda and salt in a separate bowl. Set Aside.
Beat butter, sugars, vanilla and eggs until creamy.
Gradually stir in flour mixture.
Add the chips and nuts, incorporate.
Drop onto parchment covered cookie sheets.
Bake 9-11 minutes until golden brown.