So. This is the first post of the blog I guess. Which is fitting, because this post will be about chocolate chip cookies, which was the very first thing I learned how to make! You know the Goldilocks and the Three Bears story? That was basically my experience with this wonderfully simple recipe. The first time I made them, I thought you just threw everything into a bowl, mixed it up, then threw it into the oven.
That essentially created chocolate chip cookie pudding. I mean, it wasn’t bad, but it wasn’t the goal.
The second time I made them, I got a teaspoon confused with a tablespoon and got baking soda confused with baking powder.
That created rock hard cookies. Like, enough to break your tooth.
But, alas, the third time was just right! And ever since then, chocolate chip cookies have always been my go-to-recipe whenever that need to bake something hit, and a favorite of my family’s (well, of my dad.)
This recipe is adapted from Nestle.
2 1/4 cups of all purpose or whole wheat flour
1 tsp of baking soda
1 tsp of salt
2 sticks/1 cup of unsalted butter
3/4 cup of white sugar
3/4 cup (maybe a liiiiiittle bit more) of brown sugar
1 tsp of vanilla extract
2 cups of chocolate chips***
*Note: these cookies are EXTREMELY versatile, which is the best part about them! 2 cups of chocolate chips can be replaced or complimented with a variety of things! Some ideas: white chocolate chips, coconut, pecans, you could stuff the cookies themselves with peanut butter. Literally, anything. Anything sweet, that is.
Preheat the oven to 375 F. And make sure there’s nothing in it.
Combine the flour, baking soda, and salt in a small bowl. Set aside.
Soften the sticks of butter so that they aren’t rock-hard. Throw them in the microwave for about 7 seconds. Or just however long until you can leave a dent with your finger in it. In a large bowl, beat the butter until creamy. Then, add the sugars and the vanilla. Beat again until all the ingredients are throughly combined. It’ll be grainy because of the sugar. Now, add the eggs one at a time, beating in between to make sure it is thoroughly combined. Add the flour mixture gradually to the butter mixture. Again, beat until well combined. Make sure there are no chunks of flour or egginess. Then, add the very best part: the chocolate chips. Mix the batter to make sure the chocolate chips are distributed throughout the whole batter.
Now, get a couple baking sheets out. Shape the cookies using a spoon into balls and place them about an inch apart on the baking sheet. I can usually fit 16 on a 15×10 inch tray. Bake for 7-11 minutes, until golden brown on the top. I usually set the timer for 8 minutes, then keep checking every 2 minutes ish. It really depends on your oven.