by adrassen

Sweet Tooth Sunday – Chocolate Chip Cookies

3/25/18

Welcome to the first edition of Sweet Tooth Sunday!

Today, we’re going to keep it simple and start off by making one of the most common desserts/snacks that nearly everyone loves – chocolate chip cookies!!

Many people have different theories on how to make the best cookie and it all comes down to the dough. I stumbled upon this little chart a few years back (picture above & link below) and have tried a few different variations to see which best suited my liking. Some are better than others yet I always find myself coming back to this recipe as I love cookies that are soft & fluffy. Be adventurous and give 1 or 2 or all of them try and let me know which recipe is your favorite!

https://www.foodnetwork.com/recipes/packages/baking-guide/cookies-and-bars/how-to-make-chocolate-chip-cookies

Ingredients

  • 2 – 2 1/4 cups all purpose flour
  • 1 pkg chocolate chips – 60% dark cocoa chips are my favorite!
  • 2 large eggs
  • 1 cup (2 sticks) margarine
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar
  • 3/4 cup cane sugar
  • 1 tsp baking soda
  • 1 tsp salt

Directions

  1. Preheat oven to 375 degrees.
  2. In a large stand mixer add eggs, margarine & vanilla extract. Mix on medium until well blended.
  3. Reduce speed to low and add brown sugar, cane sugar, baking soda & salt. Gradually increase speed to medium/medium high until well blended.
  4. Reduce speed back to low and add 1/4 cup of flour at a time until well mixed. At about the halfway point when you’ve added a cup of flour, I turn the mixer on high and let it beat for a few seconds before reducing the speed back to low and adding the next 1/4 cup.
  5. Turn off the mixer and remove the bowl from the stand. Add the bag of chocolate chips to the dough and mix well with a spatula.
  6. Line your cookie sheet with parchment paper. **Quick Tip: You can spray your pan with cooking spray but using parchment paper is MUCH more beneficial! Your cookies will never stick to the pan, you can use the same piece of parchment paper for the entire batch AND it not only saves you from using up your cooking spray but also saves your pan! Continued use of cooking spray on pans builds up a film that is often difficult to remove and can turn your nice shiny silver pans into sticky brown dirty looking pans.**
  7. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
  8. Bake 9 – 11 minutes or until light brown. Let cookies cool for about a minute then remove from the cookie sheet and let cool on either a wire rack or clean kitchen towel. **I let mine cool on a kitchen towel as it keeps in the moisture and the cookies remain even softer**

Enjoy!!

 

XOXO – A

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