Sunday, December 15, 2013

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies!
It's Saturday and snowing outside, yay! I have spent the day relaxing in my PJs, one of my favorite things to do on the weekend whenever possible. I happened to check my baking supplies in the pantry and came across a bag of chocolate chips I bought a few weeks ago. I read the recipe on the back of the bag and had all the ingredients on hand, so I made Chocolate Chip Cookies! These Chocolate Chips Cookies are a little crisp when you bite into them, chewy and filled with decadent chocolate chips. I had a few right out of the oven and they were heavenly, and perfect on a snowy day or any day of the week. You should really give this recipe a go!

Close-up view, Chocolate Chip Cookies
Makes 4 dozen (48) cookies.


2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

2 sticks (16 tablespoons) Butter, softened

3/4 cup Granulated Sugar

3/4 cup Brown Sugar, packed

2 teaspoons Pure Vanilla Extract

2 Extra Large Eggs

1 bag, 10 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1 cup Walnuts, Almonds or Pecans, chopped (optional) (I did not have any of hand). Another option is 1/2 cup dried Candied Ginger, Cherries or Cranberries and 1/2 cup of any of these nuts.

Decadent Chocolate Chip Cookies

Preheat oven to 375 degrees.

Stir Flour with Baking Soda and Salt; set aside.

Using a bowl of your mixer fitted with paddle attachment, beat Butter and Sugars at medium speed until creamy; about 3 to 4 minutes.

With a spatula go along sides of the bowl to make sure everything is incorporated.

Add Vanilla then Eggs one at a time, with mixer on low speed until incorporated; about 2 minutes.

Take spatula and go along sides of the bowl to make sure there are no Flour pockets and everything is blended well.

Fold in Chocolate Chips with a spatula just until incorporated.

Using a spoon or ice cream scoop, drop onto ungreased cookie sheet lined with parchment paper. Use parchment paper to prevent sticking.

Spread cookie dough 2 inches apart.

Bake 9 to 11 minutes or until golden brown.

Let cookie sheets cool completely before adding more dough to bake.

Let cookies cool for 3 to 4 minutes and using a wide metal spatula, transfer cookies to wire rack to cool completely; about 1 hour.

If you want to serve the cookies warm, just rest on wire rack for 4 to 5 minutes.


-Sophia Fry

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