I love Chocolate Chip Cookies and they were aptly described as the little black dress of the cookie world by @littlemissquirkyfox, a friend on Instagram. It couldn't be described better. It is one of those bakes that is always popular. Everyone loves Chocolate Chip Cookies, and they are quite vocal about their admiration for the cookie. It's not much that is more mouth-watering than a batch of newly baked Chocolate Chip Cookies.
I once took a batch of freshly baked Chocolate Chip Cookies to a lab meeting, and people were timidly helping themselves to third and fourth servings. If you want to please a crowd, the way to go is with Chocolate Chip Cookies.
Chocolate Chip CookiesRecipe adapted from Joy of Baking
- 225 grams butter, room temperature
- 150 grams white sugar
- 160 grams firmly packed brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 295 grams flour
- 1 teaspoon baking soda
- 270 grams chocolate chips
Preheat oven to 190 degrees Celsius (375 degrees F).
Beat the butter until smooth and creamy. Add the sugars and beat until light and fluffy. Beat in the eggs, one at a time, and add the vanilla.
In a separate bowl mix the flour and baking soda. Add the flour-mixture to the egg-mixture. Blend well. Finally add the chocolate chips and blend.
If the dough is very soft refrigerate for about 30 minutes.
Use a table spoon to scoop the dough with and drop it onto a baking sheet lined with parchment paper. Bake for about 10 minutes until golden brown around the edges. I like the size of the cookies when they are 1 tablespoon, but you can make them bigger (increase time in oven) or smaller (decrease time in oven)
This makes about 3 dozens cookies of the 1 tablespoon size. I usually bake half and freeze the other half for a later time.