Chocolate Chip Cookies

The 1930’s brought numerous changes to the world, however, one of the most notable changes ~cooking wise~ has to be the invention of chocolate chip cookies. This past Tuesday May 17th was the World Day of Baking, so I deemed it appropriate to bake some great chocolate chip cookies.

After numerous attempts at baking cookies, I’ve learned a few tips that are highly useful to know in order to bake great cookies. This of course is my personal concept of practicality when it comes to baking cookies si feel free to use them as you please. From knowing which type of chocolate benefits the cookies best, to knowing the importance of handling room temperature butter, it is important to remember that the small details are the ones that amount to something spectacular. 

I have figured out that using semi-sweet chocolate chips made the best chocolate chip cookies, seeing as it helps avoid having an overwhelming sweet taste in the cookies. Another thing that tends to work best, is to have room temperature butter as opposed to refrigerated butter at hand when cooking both cookies ,or any other pastry. In this recipe melted butter will be used but, worry not, room temperature can also be used without a problem. The final tip I have, which I believe is essential when cooking ANYTHING, is to have mise en place. “Mise en place” is a French culinary phrase which basically means “putting in place”, and refers to having everything ready to start cooking. This allows cooks to be more efficient and it facilitates cooking as a whole, so if anything, give a mise en place a try!

Now, onto what you all came, the recipe for the chewy goodness. I have come up with this recipe after trying many different recipes and never really setting down with one.

Ingredients: 

  • 2 sticks of butter (this makes up 1 cup of butter)
  • 1 1/4 cups of brown sugar
  • 3/4 of a cup of sugar
  • 2 3/4 cups of all purpose flour 
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder 
  • 2 eggs 
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of semi-sweet chocolate chips (or 2 if you’re feeling more it’s more of a chocolate day)

Directions:

In a bowl mix all of the dry ingredients except the sugars. (Salt, baking powder, and flour)

In another bowl, mix the sugars with the butter. In order to ease the mixing, you can melt the butter, let it cool for a bit, and then combine it. Add both eggs and mix well. After this, add the vanilla and mix once more.

Start adding the dry mix to the wet one and slowly start folding the mix in. Do so with all of the dry and wet mix until it is all mixed uniformly. Add the chocolate chips and mix. Let cool in the refrigerator for about 15 minutes. Preheat the oven to 375° F.

Grab a mini cupcakes oven tray and set about a tablespoon of the mix into each space. You can also get regular oven trays and set the tablespoons with about three inches of distance apart to avoid having them clash with each other. Once this is done, place the trays into the oven for about 14 minutes and remove the trays once it is golden. Let cool, serve with cold milk if you wish and enjoy! 

Feel free to serve these cookies with anything you wish, and always remember that if you have any comments or suggestions for what I can cook next please let me know!
 

~AJ

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