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Chocolate Chip Cookies

Here’s the recipe for my chocolate chip cookies.  When I’m making the recipe, I always double what I think I’ll need.  I scoop off the extra dough and keep it frozen in an airtight container.  Then I can bake off fresh cookies in under 15 minutes for an easy late-night snack or as a fresh-baked treat for unexpected guests.

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick), room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
2 teaspoon pure vanilla extract
3/4 cup mini semi-sweet chocolate chips

  1. Sift the flour, baking soda and salt in a mixing bowl and set aside.
  2. Beat the butter in the bowl of a standing mixer with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
  3. Add the sugars, crumbling the brown sugar with your hands as you add it to get rid of any lumps.  Mix on medium/high speed until smooth, about 1 minute.  Scrape down the sides and bottom of bowl with a rubber spatula halfway through mixing to ensure the butter and sugar are well mixed.
  4. Add the egg and vanilla and mix until incorporated.  Again, scrape down the sides and bottom of bowl, to make sure all ingredients are incorporated.
  5. Add approximately half of the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.  Repeat with the remaining flour and scrape down the bowl to ensure the flour is fully incorporated in the dough.
  6. Stir in the chocolate chips and mix just until combined, about 10 seconds.  Remove the dough from the bowl, and wrap it in plastic wrap.  Let chill in the refrigerator for at least one hour or up to three days.
  7. While the dough is chilling, preheat the oven to 350 degrees and line two sheet pans with parchment paper or spray lightly with cooking spray.
  8. Remove the chilled dough from the refrigerator and scoop or roll into balls a little less than 1 tablespoon in size.  At this point the cookie dough can be frozen in an airtight container for up to one month (separate layers of dough balls with wax paper).
  9. Place the balls of dough on the prepared pans about 1 inch apart. Bake for 12-15 minutes, rotating once halfway through, until the edges are golden brown.  Remove them from the oven, let cool slightly, then transfer them to a wire rack to cool to room temperature (or serve warm.)
  10. For storage, keep them in an airtight container at room temperature up to 4 days.

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