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My Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

It’s hard to find a BAD chocolate chip cookie, isn’t it?  They’re all good, no matter how the recipes differ from one another.  I stick with my particular  cookie recipe because it amuses me to dissolve the baking soda in hot water.  I can’t say it makes the cookies taste that much different from other recipes I’ve tried but it has that quirk that seems important.  I feel like a baker/ chemist!

They are very good cookies and so I continue to make them.  Not as often as I’d like, but I do force myself to make a batch now and then.  Making cookies seems tedious to me as I’d rather throw things together in a pan and make bars.  My cousin Shirley loves to make cookies so we get together and make them every few months, usually around holidays.  We had a cookie baking day recently just for the fun of it.

This recipe is one of those weird ones that calls for unsalted butter then adds salt to the recipe.  I never get that.  If I was more into chemistry I suppose I’d understand the difference it makes in the final product.  Since I’m not good at chemistry, I shrug and reach for the unsalted butter I usually have in the freezer.  I let it set overnight to reach room temp in preparation for baking.

Beat butter and sugars until creamy, about 5 minutes. Beat in eggs one at a time, followed by vanilla. Stir in flour and chocolate chips.

Beat butter and sugars until creamy, about 5 minutes. Beat in eggs one at a time, followed by vanilla. Stir in flour and chocolate chips.

Using my stand mixer I beat the butter and sugars until they were smooth, about 4 or 5 minutes.  I recently read that this creaming step is the most important when making cookies.  Cream longer than you’d think to make a successful cookie, they said.  And so I did.  I beat the eggs in one at a time, then added the vanilla.

Use a cookie scoop to scoop the dough onto ungreased sheet pans.

Use a cookie scoop to scoop the dough onto ungreased sheet pans.

I dissolved the baking soda in hot water and added it to my batter along with the salt.  I let the mixer beat the dough another minute or so then removed the bowl from the stand.  I stirred in the flour and chocolate chips and the dough was ready to go.

Bake 10-12 minutes, just until the cookies are browned around the edges.

Bake 10-12 minutes, just until the cookies are browned around the edges.

Shirley used the larger cookie scoop to form balls of dough onto sheet pans.  I baked each pan for 10-12 minutes, until they were just beginning to brown around the edges.

Cool on pan for several minutes then finish cooling on racks. Store tightly covered or freeze.

Cool on pan for several minutes then finish cooling on racks. Store tightly covered or freeze.

We cooled the cookies in the pan for a few minutes then Shirley moved them to racks to finish cooling.

Chocolate Chip Cookies

Chocolate Chip Cookies

I like the combination of chewy centers and crisp edges on these chocolate chip cookies.  To keep them fresh I freeze them in zippered freezer bags of 6.  When we’re in the mood for cookies it only takes about 20 minutes to thaw them for a nice treat.

Chocolate Chip Cookies

  • Servings: 65 cookies
  • Difficulty: easy
  • Print

A basic chocolate chip cookie that hits all the right notes: crispy edges, chewy centers and plenty of vanilla in the dough!

  • 1 cup unsalted butter; softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips (I used milk chocolate this time)
Preheat oven to 350°F.

Using a hand mixer or stand mixer, beat butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time then add the vanilla.

Dissolve the baking soda in hot water. Add to batter along with salt.

Stir in flour and chocolate chips.

Using a large cookie scoop, drop dough onto un-greased baking sheet 1-2 inches apart.

Bake for about 10-12 minutes, or until edges are nicely browned. Your oven may vary.

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11 thoughts on “My Chocolate Chip Cookies

  1. I think I’ll use this for a kids class. I often show them how baking soda and baking powder respond when dissolved in cold water, hot water and vinegar. Thanks for sharing.

    Like

  2. Using unsalte butter then adding salt doesn’t change the chemistry of the cookie, it just allows you to control exactly how much salt is actually in the finished product. Now, excuse me while i walk back to the store for some chocolate chips so I can make cookies when I am snowed in tomorrow. They look fabulous.

    Liked by 1 person

  3. i struggle when it comes to making chocolate chip cookies.. i would make 2 batches at once.. and one batch would turn out kind of creamy and the other batch would be hard. so one batch would be cake like cookies while the other batch turns out the way they should. i am confused!

    Liked by 1 person

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