Chocolate Chip Cookies

by Carrie on May 25, 2008

My grandpa flew in last night from Arizona, his one request was that I make him chocolate chip cookies. I thought that would be easy enough, but then I decided I wanted to try a new recipe but wasn’t sure where to start, so I went to bakingblondes website and picked a recipe.

I was really happy with the turn out! These have EXCELLENT flavor! I also thought this was be a perfect oppurtunity to participate in Joelens Little Chef Cookies.

Thick with a Chew Chocolate Chip Cookies (From: Baking 411)

 

  • 2 2/3 cups unbleached all-purpose flour (spoon into meauring cup and level to top rim)
  • 1/2 teaspoon baking powder
  • 1/2 easpoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 2 sticks (1 cup) unsalted butter (can be cold from refrigerator – cut each stick into tablespoon size pieces if cold)
  • 2 large eggs, can be cold from refrigerator
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts, optional (chop, then measure) (I omitted)
Position the oven rack in the middle of the oven.

Heat oven to 375. 

Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

If the butter is cold, in a large bowl, beat the butter until just softened with a handheld mixer on low speed. Add the sugars and cream on low until well combined.

If the butter is at room temperature or somewhat soft, combine it with the sugars in the mixing bowl and cream together. If you cream the mixture just right, it will look somewhat creamy and a little shaggy.

Do not overcream it to the point that it is really creamy and the butter starts to feel greasy. If you do, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens.

With the mixer still on low, add the eggs and vanilla and mix until incorporated.With a large rubber spatula, fold in the flour mixture. The dough will be stiff. Beat on low for 5 to 10 seconds to combine.

Fold in the chocolate chips and walnuts.Roll one tablespoon of the dough into a ball for each cookie, and place the balls about 1 inch apart on an ungreased baking sheet.

The dough will spread very little when baked. Bake for 7 to 10 minutes (about 5 minutes for smaller cookies) until just browned around the edges, and pale and slightly unset in the middle. Let the cookies cool on the sheet for 1 minute. Then remove the cookies from the sheet to wire racks to cool completely.

© 2008, Carrie. All rights reserved.

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