Chocolate chip cookies…They would make my list of things to have on a deserted island, along with suntan lotion (spf 110), and water. Wouldn’t they be on everyone’s list?
I think chocolate chip cookies should be soft on the inside, nice and crunchy, crispy on the outside, and chewy all over. These characteristics vary from person to person. For example, I have a friend who shall remain nameless, who likes his cookies crunchy and crispy, without an ounce of soft and chewy. I normally bake his last and just turn the oven off and wait for crunchy to happen. I will never understand this, but to each his own…
I think chocolate chip cookies were one of my first, if not the first good I baked. At the young age of 7 or 8, I knew what my cookie should taste like and from that time on I baked cookies trying to accomplish the goal. In the past couple of years, I have been tweaking the basic Nestle Tollhouse cookie recipe to make it my own and this one has me smiling (and hiding the cookie jar from myself).
Things I love about chocolate chip cookies:
The dough is amazing (yes I eat raw eggs, gasp!)
Great after school, after work, after drinking, or a midnight treat…
Milk’s best friend
Sandwiches vanilla ice cream like a champ
Contains chocolate
Comfort food champion
Ingredients are easy to come by and normally have in pantry
Puts a smile on a face
I could go on…
Ingredients
-
2 + 1/4 Cup of all-purpose flour
-
1 teaspoon salt
-
1 teaspoon baking soda
-
1 Cup unsalted butter, at room temperature (soft)
-
1 + 1/2 Cup light brown sugar
-
1/2 Cup granulated white sugar
-
2 teaspoons vanilla extract
-
1 whole egg
-
1 egg yolk
-
2 Cups chocolate chips
Directions
-
Preheat oven to 350°F
-
In small/medium bowl sift together all dry ingredients (flour, baking soda, and salt). Set aside.
-
In a different bowl, cream butter, brown and white sugar, and vanilla together until smooth and even consistency.
-
Add eggs one at a time, thoroughly mixing before each egg addition.
-
Slowly add flour mixture to sugar/butter mixture and blend until combined.
-
Stir in chocolate chips
-
Scoop teaspoonfuls ( I use a small ice cream scoop) onto an ungreased baking sheet (or line with parchment paper, easy clean up!) and bake for 8-10 minutes until they just turn to golden brown along the edges. If you like crunchier cookies, then increase time in oven!
-
Transfer to wire rack and let cool.
-
Pour yourself a glass of milk and enjoy!
Hello! Thanks so much for stopping by my little kitchen! 
[…] my previous post of cookies, I listed things I loved about chocolate chip cookies ( all of which implies to most cookies). I would like to add one more thing to that ever growing […]