52 Weeks of Baking: Favorite Chocolate Chip Cookies

February 22, 2007

This past weekend I hit the slopes with some friends. We ended up renting a place for three days and took turns splitting up the meals. On Saturday, after a full day of snow-shoeing, I decided to delight my pals to a baked treat (and, I knew I wanted to do something for my self-imposed 52 weeks of baking mandate). However, the place we were staying wasn't fully stocked (no mixer, a few bowls and utensils), so I went into robot mode and whipped up a batch of my chocolate chip cookies. This is the one thing I confidently know by heart, everyone loves them and I can make them anytime, anyplace and with any amount of wine in my system. Also, it's great because you don't need a fancy mixer or any special ingredients. To check out my cookies, read more

Fatty Chocolate Chip Cookies
From YumSugar - slightly adapted from the old fashioned Tollhouse recipe

This is the one recipe that my brain has memorized. It's my go to recipe whenever I need a quick homemade treat. And bonus, you don't need any kind of fancy mixer.

2 1/4 cups flour (this time I used all-purpose, but it works great with 1 1/2 cups wheat 3/4 cups all-purpose)
1 tsp baking soda
1 tsp salt

2 sticks of unsalted butter (room temp)
1/2 cup sugar
1 cup dark brown sugar
1 tsp vanilla extract
2 eggs (room temp)
1 tbsp milk
1 12oz package of chocolate chips

Preheat oven to 375F.
Sift together flour, baking soda and salt into small bowl. Set aside.If you don't have a sifter, a sieve will work really well. Just fill and tap the sides gently.
In large bowl, beat butter until creamy - add granulated sugar and brown sugar until smooth.
Mix in vanilla extract.
Add 1 egg, mix well. Add 2nd egg, mix well.
Gradually mix in flour mixture (I do it in thirds).
Mix until all ingredients are incorporated. Add in milk. Mix well - batter should be slightly creamy, but not smooth like cake batter.
Once batter is thoroughly combined, mix in chocolate chips.
Using a large ice cream scoop, scoop out the mixture (level off with the back side of a knife) and place onto baking sheet (lined with parchment paper or silpat).
Scoop dough out until pan is full (about 2-3 inches apart).
Bake for 11-13 minutes or until golden brown.
Leave on pan for 2 minutes then transfer to wire rack for cooling.