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.
- 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.
Makes 15-20 cookies depending on the size (and how much batter you nibble on).
Note: When cooking next batch, be sure pan is completely cooled before placing cookie dough.
Note 2: When making these cookies at home, I often beat the butter for several minutes before adding in the sugar.