Staple Chocolate Chip Cookies

  • Servings: 2 dozen
  • Difficulty: easy
  • Print

There is definitive proof that chocolate chip cookies are far superior to all other cookies. I know we all think that we can get away with the break and bake from Toll House. If you’re here reading this, I know that you know, somewhere deep inside, that Toll House isn’t going to cut it anymore. This is the baking recipe to harness and showcase your kitchen prowess and shut your bitchy neighbor up around the holidays. Watch out grandma because these are everyone’s new favorite cookie recipe and one that they’ll pass down to their kids.

First thing is first, get over having to weigh out your ingredients. “But Sarah, it’s a pain and a time suck!” Well, so is baking so if you want the easy way march yourself back to the store and get the Toll House.

Ingredients

  • 5 oz butter, room temperature
  • 4 oz brown sugar
  • 4 oz sugar
  • 2.5 oz eggs
  • ½ tsp vanilla extract
  • 9 oz all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 7 ½ oz chocolate chips
  • 4 oz nuts, chopped (optional) – you also may be a serial killer if you like nuts in your chocolate chip cookies, just sayin’

Equipment

  • KitchenAid mixer
  • Paddle attachment
  • Rubber spatula
  • Kitchen scale
  • Bowls (various sizes)
  • Small ice cream scoop or spoon
  • Teaspoon
  • Sheet pan
  • Parchment paper (optional)

Directions

  • Using the paddle attachment, cream the butter and sugars
  • Add the eggs slowly and cream until smooth, add the vanilla, scrape the bowl well.
  • Mix all the dry ingredients well in a separate bowl then add to mixer
  • Mix until just incorporated! Do NOT over mix!
  • Using an ice cream scooper, portion out the batter and place the portion on your paper lined sheet pan
  • Bake at 340 degrees for 8-12 min. or until to see the faintest hint of browning on the edges. There will be carry over baking so pull them.

Notes:

  • This recipe does not multiply well unfortunately. If you need more than one batch, make it separately and save yourself the headache. They come out cake-y when the recipe is multiplied.
  • Be sure to have your butter at room temp before you start or you’ll be creaming the sugar and butter for a while.
  • As soon as the cookies are pulled from the oven, bang the sheet pan on a counter top to force the cookies to fall. This maintains moisture and chewiness after they’ve cooled. Do it. Best kept secret of bakers. Tell no one. Be the star of your next cookie exchange.

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