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Saturday, September 21, 2013

Master Chocolate Chip Cookies



I was getting ready to post my newest chocolate chip cookie recipe to my blog when I decided to google National Chocolate Chip Cookie Day.  (Don't ask me why.)  Did you know that National Chocolate Chip Cookie day is May 15th?  That may seem insignificant until you realize that May 15th is my BIRTHDAY!   I was so excited about this new discovery that I actually did a little happy dance at my computer.  To think that I was born on National Chocolate Chip Cookie Day!  (I knew that had to be a reason that I love these cookies so much.)

I still can't believe that I'm just finding out about this now.  I found this chocolate chip cookie recipe on happymoneysaver.com. It's a keeper.


Master Chocolate Chip Cookie Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
The world’s perfect chocolate chip cookie recipe.
Ingredients
  • 3 ½ cups flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ¼ cups real unsalted butter
  • 1 ¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 bag Ghiradelli chocolate chips, or other quality chocolate



Instructions
  1. Preheat the oven to 350 degrees.  Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.

 


Using paddle attachment on mixer, cream butter and sugars together just until blended.


 Add eggs, one a time, mixing well after each addition.










Add the vanilla.









Put mixer on low speed, and add in dry ingredients.  Mix until just combined. Do not overmix.
 

Stir in chocolate chips by hand gently.


It’s best to make bigger cookies for the right texture – so I would recommend using 4 Tablespoon size scoop to form your cookies.


Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.


At the very moment that I was pulling my first pan of cookies out of the oven, Ryan walked in the door, along with 2 of his friends.  The boys didn't mind at all that the cookies were still about 350 degrees - They ate all all 6 of them - Immediately!  (Which of course I took as a compliment.)  After that first batch they did slow down to the point that I could actually let the cookies finish baking and cool on the baking sheet for a few minutes before they got eaten. 

 
The only modification that I would make to this recipe would be to add a few more chocolate chips.   I like my cookies really LOADED with chocolate so I think I'll add just a little bit more chocolate the next time I bake these.

Don't forget to check out my other chocolate chip cookies recipes too.














Have a great day and don't forget to mark your calendars for National Chocolate Chip Cookie Day.  (May 15th)

Ciao!



Master Chocolate Chip Cookie Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
The world’s perfect chocolate chip cookie recipe.
Ingredients
  • 3 ½ cups flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ¼ cups real unsalted butter
  • 1 ¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 bag Ghiradelli chocolate chips, or other quality chocolate
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
  3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
  4. Add eggs, one a time, mixing well after each addition.
  5. Add the vanilla.
  6. Put mixer on low speed, and add in dry ingredients.
  7. Mix until just combined. Do not overmix.
  8. Stir in chocolate chips by hand gently.
  9. It’s best to make bigger cookies for the right texture – so I would recommend using 4 Tablespoon size scoop to form your cookies.
  10. Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
  11. If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.

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