chocolate chip cookies
I do love to bake. Sometimes things turn out just perfect, sometimes things don't. But, the one thing that I have truly mastered is the chocolate chip cookie. I am sure that I have posted this recipe before but I feel compelled to do it again. I always make a double recipe which is what I am going to post. It is my friends birthday tomorrow so I made him a big batch and then of course some extras for our cookie jar too.
Preheat the oven to 350.
4 1/2 cups flour
1 tsp. kosher salt
2 tsp. baking soda
1 cup sugar
2 cups light brown sugar ( 16 ounce box )
4 sticks unsalted butter (room temperature)
2 eggs (room temperature)
2 egg yolks (room temperature)
4 tsp. vanilla
1 12 ounce bag semi-sweet chocolate chips
1 12 ounce bag bittersweet chocolate chips (or milk chocolate)
1 12 ounce block of milk chocolate cut into tiny uneven chunks (this could be the bittersweet instead)
Sift together the flour, salt and baking soda in a bowl, set aside.
In a mixmaster, with a paddle attachment, beat together the butter, and both sugars. It really is key to have the butter and eggs at room temperature. Let this beat for at least 4 minutes. Once that is done, add in the vanilla and one egg at a time, beating each time until completely combined.
Add in the flour, 3 separate times, incorporating each time before each addition of flour. I just turn the mixer on the lowest speed otherwise the flour comes flying in your face.
Once the batter is ready, add all the chocolate and mix a few times until completely incorporated.
Bake the cookies (about the size of a tbsp.) on a cookie tray with parchment over the top. Parchment is key. The cookies should bake about 8 minutes or until browned.
Best served warm with a cold glass of milk. The next day, the kids always nuke them for about 15 seconds just to warm them up a little. Nice trick.
Great sense memories of your chocolate chip cookies during the summer. YUM! I also loved the home made ice cream that we had as a chaser. Best, D
Every time you post a cookie recipe, I end up baking cookies! I made the Peanut Butter Blossoms over the holidays; they were a big hit. Getting…..so…….fat.Yes, I am a guy who likes to bake and cook. It’s the programmer/ex-military in me, I enjoy following directions. Thanks and keep ’em coming. 🙂
These cookies are my all time fave. Enjoy.joanne [email protected]
After the raving success we had w/ the peanut butter blossoms, we are on this!
Hi Joanne,Just to confirm – did you double ALL ingredient amounts listed above? Or are some the same amount you’d use for a normal amount? (not doubled)Also, I noticed eggs are listed twice (eggs, egg yolks) but I don’t see any step in the recipe that calls for the yolk.Can’t wait to try this!
The recipe is what I do ( it is already doubled which is why there are 4eggs (2 eggs, 2 yolks). All the eggs go in at the same time which is whenthe vanilla goes in.Does that help?
Do you think the cookie dough would freeze well? I’m thinking about making a batch, baking half and freezing the rest of the dough to make later.
Absolutely. Roll it in plastic wrap in a log shape to make it easy to cut cookies when defrostedjoanne [email protected]
These were fantastic! I do not bake much, but this recipe worked for me. I mixed everything by hand b/c I don’t have a mixer. Also, I used half olivio and half yogurt instead of butter. The cookies turned out soft and chewy. I froze half of the dough and baked them up a few days later but they weren’t nearly as good as the original, fresh batch. Thanks!
Excellent. I love how everyone has tweaked the recipe with yogurt or different things. That is what cooking is all about.