My favorite food to bake are chocolate chip cookies. They are gooey, decadent and easy to make! Forget the ones that are ready for you to bake, baking them from scratch is easy. Plus, you can adjust the size of the cookies to your liking. 😀
- 10 ounce(s) 60% Cacao Bittersweet Chocolate Chips
- 2 1/4 cup(s) unsifted flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) teaspoon salt
- 1 cup(s) (2 sticks) butter
- 3/4 cup(s) sugar
- 3/4 cup(s) packed brown sugar
- 2 eggs
- 2 teaspoon(s) vanilla
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.
Whip the butter. (I realized it needed two sticks! I did not add the second one until after.)
Mix it well, but do not over mix the batter!
Add the vanilla.
The mixture should roughly look like this. Give or take. Baking is never perfect.
Into the oven it goes! Bake for 9 to 11 minutes until golden brown. *The pan is ungreased.
I know the temptation to immediately dig into the pile of cookies may be overwhelming, but you need to cool them for a bit and transfer them to a wire cooling rack.
Since I baked these for my boyfriend for Valentine’s Day, I thought it would be appropriate to serve them on a heart-shaped platter. ❤
My tips for baking: I always use butter straight from the fridge so that it’s cold when I put them in the mixer. I find the best cookies are when the dough is chilled. If you have time, chill the dough for an hour before baking. It makes the cookies plump instead of flat.
Also, use cold baking sheets. I find that when the baking sheets are warm/hot, the cookies will flatten. I always bake the cookies in the minimum time, so 9 minutes in this case.
And last, have fun baking! Baking is always trial-and-error. Some ovens are hotter in certain spots, and it depends on the level of the rack you bake things on.