Chocolate Chip Cookie

Is there anything as delicious as a chocolate chip cookie? It is the quintessential American dessert; simple to make, eaten when warm, and filled with butter, chocolatey goodness.

When I make this batter, I often only bake half and refrigerate the other half so I can make fresh, warm cookies again a few days later in the week. The second batch always tastes better. As it turns out, professional bakers will tell you the same thing; age your cookie dough. It allows the flavors of the batter to meld together more thoroughly. I suggest refrigerating the batter overnight, then bringing it to room temperature before using. If you are like me, though, you’ll need to make the first half of the batter into cookies right away to satisfy your sweet tooth. Patience is not a virtue I am known for.

Enjoy!

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

Method:

Preheat the oven to 375 degrees F.

Combine flour, baking soda, and salt in a small bowl. Set aside.

Beat butter, sugars and vanilla extract in a large bowl until creamy. Add the eggs one at a time, beating well after each additions. Gradually add in the flour. Stir in the chocolate chips. Drop my rounded tablespoons onto baking sheets.

Bake in the oven for 9 to 11 minutes (until golden brown around the edges). Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely (if you can wait that long before devouring).

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Almond Christmas Cookies

I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

Watership Down Kitchen

Search This Blog