Everyone does!
But, it's hard to find a good recipe that delivers good results.
This is the recipe that I have found works best for us.
It's a chewy cookie with a crisp edge.
There are certain things that I always do before mixing the ingredients together, though.
I think these are crucial steps in getting the best cookie in the end.
1. leave the eggs and butter out for a least 30 minutes before using...room temperature ingredients mix better.
2. do not melt the butter, but rather cream the softened butter into the sugars.
3. use real vanilla extract, not imitation extract.
Add the eggs at low speed, one at a time.
Then add the vanilla.
Mix until all ingredients are incorporated.
Do another scrape down the sides if you need to.
Add the chips and mix on low until all swirled in.
Lay a Silpat (or parchment paper) on an ungreased cookie sheet.
Using a medium ice cream scoop, drop onto sheet with plenty of space between cookies.
These yummies need room to spread out!
Bake for 8 minutes.
Always check the cookies during the baking process because no two ovens bake the same.
You want a nice gooey center with a crisp edge.
Total cookie heaven!
This is the recipe that I have found works best for us.
It's a chewy cookie with a crisp edge.
There are certain things that I always do before mixing the ingredients together, though.
I think these are crucial steps in getting the best cookie in the end.
1. leave the eggs and butter out for a least 30 minutes before using...room temperature ingredients mix better.
2. do not melt the butter, but rather cream the softened butter into the sugars.
3. use real vanilla extract, not imitation extract.
4. have everything prepped and ready to go before you start mixing.
5. use GOOD chips, cheaper isn't better.
I have found that I like Ghirardelli Semi-Sweet chocolate chips or chunks the best.
6. use a Silpat baking sheet
Now let's get baking!
Chocolate Chip Cookies!
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pure vanilla extract
2 eggs, room temperature
12 oz bag of Ghirardelli semi-sweet chocolate chips or chunks
Pre-heat oven to 350 degrees.
Using a whisk, combine the flour, baking soda, and salt. Set aside.
Beat the sugar, brown sugar, and softened sticks of butter at medium speed until creamy and smooth.
You will need to scrape down the sides of the bowl a few times.
5. use GOOD chips, cheaper isn't better.
I have found that I like Ghirardelli Semi-Sweet chocolate chips or chunks the best.
6. use a Silpat baking sheet
Now let's get baking!
Chocolate Chip Cookies!
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pure vanilla extract
2 eggs, room temperature
12 oz bag of Ghirardelli semi-sweet chocolate chips or chunks
Pre-heat oven to 350 degrees.
Using a whisk, combine the flour, baking soda, and salt. Set aside.
Beat the sugar, brown sugar, and softened sticks of butter at medium speed until creamy and smooth.
You will need to scrape down the sides of the bowl a few times.
Add the eggs at low speed, one at a time.
Then add the vanilla.
Mix until all ingredients are incorporated.
Do another scrape down the sides if you need to.
Add the chips and mix on low until all swirled in.
Lay a Silpat (or parchment paper) on an ungreased cookie sheet.
Using a medium ice cream scoop, drop onto sheet with plenty of space between cookies.
These yummies need room to spread out!
Bake for 8 minutes.
Always check the cookies during the baking process because no two ovens bake the same.
You want a nice gooey center with a crisp edge.
Total cookie heaven!
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