Karin asked me to contribute to her blog, so here I am with my recipe for really good chocolate chip cookies! And, with some slight alterations, you can actually use this recipe to make non-chocolate chip chocolate chip cookies, peanut butter chip cookies, chocolate fudge cookies, or any other kind of cookie that would fit well with a chocolate chip cookie dough base.
I remember the first time I actually ever made these cookies. I mistakenly added the wet and dry ingredients at once and ended up with seriously malformed cookies that still, beyond all expectations, tasted delicious. That was only the first of many, many mistakes I made when I first ventured into the world of baking. So, the good news is that it’s nearly impossible to mess up this recipe.
The “Wet” Ingredients
- 1 1/2 cups butter, softened. (Basically 3 sticks of butter. You can either leave it out to soften at room temperature, which will result in surprisingly airy cookies, or you can microwave them for 15 seconds, which will result in flat cookies. They both taste good!)
- 1 tablespoon vanilla. (Treat yourself. Buy the real vanilla extract- it tastes way better!)
- 2 eggs. (I generally beat them gently with a fork before adding them to the mixture.)
- 1 1/2 cups brown sugar. (I generally use the dark brown sugar because I prefer the final taste, but light brown sugar is fine.)
- 1 cup of granulated sugar. (I generally use sugar in the raw as I think it gives more texture to the final cookie product, but white sugar is fine.)
The “Dry” Ingredients
- 1/2 teaspoon of salt. (I use sea salt because I think it tastes better, but table salt is probably just as good.)
- 2 teaspoons of baking soda.
- 4 cups flour. (I generally use white baking flour, but you can substitute cup by cup for other flours.)
- 1 24 oz bag of chocolate chips or 4 cups of chocolate chips.
- Preheat oven to 350 degrees Fahrenheit.
- Combine all wet ingredients in a mixer or a large bowl. I generally start mixing up the butter first and then gradually add the other wet ingredients. The mixture should end up light and fluffy.
- Add all the dry ingredients to the wet. I start with the salt and baking powder first. I then add in the 4 cups of flour which will make the dough stiff. And then I add the chocolate chips and make sure they’re distributed evenly throughout the dough. Nothing worse than a chocolate chip cookie with no chocolate chips in it.
- Put a sheet of wax paper on a cookie sheet and start scooping out your dough. Use a tablespoon so that all the cookies are somewhat similar in shape and volume. When the dough is on the wax paper, use your thumb to flatten each ball just a little bit.
- Place cookie sheet in the oven and bake for 12 minutes. (For soft baked cookies, bake for 9 or so minutes.)
- Wait for cookies to cool on their wax paper (or eat one or two to make sure they’re actually delicious!) while baking the rest of the dough. It will make about 6 dozen cookies.
- Don’t want chocolate chip? Substitute any kind of chip in equal measurement to add pizzazz! Like nuts? Add about 2 cups of finely chopped nuts of your choice in addition to the chocolate chips. Want fudge chocolate chip? Add in 1/4 cup of unsweetened cocoa. I even had a gentleman friend who hated chocolate so I just made him plain chocolate chip cookie dough cookies with the chocolate chips.
These are the best cookies I have ever tasted and well worth the time commitment to baking.
If you have any questions, please ask!
As far as books I can recommend, I’ve only actually recently read two: Jim Buchner’s Harry Dresden series and D.J. Machale’s Pendragon serious. In a couple of months I will be participating in Keira Marcos’ fanfiction challenge on http://www.roughtrade.org.
Thank you so much Karin for inviting me to write a guest blog post! I hope you and your readers enjoy these cookies as much as I do!