Ok all, here you go, here is the much requested chocolate chip cookie recipe. Be sure to read all the steps before starting and follow the instructions exactly and you will have success! I love these cookies, and everywhere I take them I get requests for the recipe. I have emailed it out so many times, I finally decided just to put it on the blog, hope you all enjoy!
1 c. (2 sticks) salted butter, slightly softened
a few tips:
1/2 c. sugar
1 1/2 c. dark brown sugar
2 eggs
2 tsp. vanilla
3 c. flour (sometimes I need just a little more(like 2 tbps or lately 4 tbsp)
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 c. chocolate chips
Sea Salt
Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar until it is nice and fluffy, approx. 3 minutes on medium/high speed in a mixer, making sure to scrape down the sides at least twice, so that everything gets incorporated well.
Add the eggs and vanilla and beat for an additional 2 minutes, again scrape down the sides to make sure everything is very well incorporated.
Add baking soda, baking powder, salt, and flour. Pulse mixer to mix these ingredients in, until there are large flour spots, then add chocolate chips, and continue to pulse mixer just until there are no longer flour spots, do not over mix! The cookie batter should be somewhat thick. Drop about 1/4-1/3 cup of dough on cookie sheet. Sprinkle tops of cookie dough with sea salt.
Bake 12-14 minutes until the edges are golden brown. Remove from oven and leave the cookies for 2 minutes before removing from pan. Allow to cool for at least 3 minutes before serving.
- I only put 6 cookies on per baking sheet so they don't touch while baking
- The butter should not be to soft to start with, definitely not room temp, you should barley be able to make an indent when you squeeze the stick of butter, I put mine straight from the fridge into the microwave for 10 seconds, but I know every microwave it different!
- I usually leave them in the oven for 14 mins but you just need to check and make sure they are starting to crack a little, then they can come out
-I almost always use Ghirardelli chocolate chips, I think they are the best (however the picutured cookies do not have Ghirardelli chips)
recipe source: originally got the recipe from http://www.twopeasandtheirpod.com, but this recipe has been heavily adapted!
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