Let’s be real…keeping chocolate chip cookies consistent with every batch you make is near impossible and can be very frustrating (just ask my mom)! The most important part of making good chocolate chip cookies is to pay attention to the instructions and not get distracted while making them. The process is time sensitive and has little room for errors. I will be posting how to fix some errors and make your cookies perfect on May 15th which is national chocolate chip day, but for now I wanted to share this great recipe for chocolate cookies while we are all quarantining. I hope you choose to give the recipe below a try!
Ingredients:
- 8 tablespoons of salted butter
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot, and it should be almost entirely in liquid form.
- Use a stand mixer or electric beaters to beat the butter with the sugars until creamy, and there are few granules of sugar left. Then add the vanilla and the egg; beat on low speed until just incorporated ~10-15 seconds or so. Be careful not to over mix the egg and vanilla in or it will make the cookies stiff.
- Next add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. The dough should be right at the stage between “wet” dough and “dry” dough. Add the chocolate chips and incorporate with your hands.
- Roll the dough into 12 large balls and place on a cookie sheet. Then I usually press the tops of the cookies down flat just a little, so that as they cook they spread out evenly.
5. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning : DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.
6. Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them. You can also freeze the dough and cook later if you want!
If you try this recipe I would love to hear your experience, feedback, or if you have any questions, so comment below!
Foodie 101 